Storage system cuts yeast waste
yeast preservation and distribution system for more efficient and
simpler baking.
Kastalia, which was launched at the IBA trade fair this month, consists of a refrigerated cabinet and two 20 litre bag-in-boxes.
Given its properties as a live ingredient, bakers frequently encounter problems surrounding the storage of yeast and are often forced to rely on expensive and time-consuming measures.
According to Lesaffre, Kastalia helps bakers "improve their working conditions and save precious minutes when preparing their bread."
By storing the yeast in a conveniently placed holding cabinet, bakers need not make numerous trips to a storage unit and can directly feed the ingredient into the dough.
Kastalia keeps the yeast refrigerated at a constant temperature of 4 degrees and incorporates a graduated dosing system - cutting the risk of waste and contamination.
"This refrigeration system is designed for craft bakers. It is safer, simpler and more reliable," Lesaffre technical communications representative Stéphen Béague told FoodProductionDaily sister site, BakeryandSnacks.com.
Béague said the development of Kastalia was brought about by bakers' need for more user-friendly equipment to simplify the baking process and formed part of the company's new strategy to target hygiene and safety concerns in the market.
Béague said: "These are tailormade products which are very convenient. This is about new innovation driven by bakers' demands."
Lesaffre, who recently sold its 50 per cent share in International Malting Company (IMC) to ADM, produces and sells bakers yeast products worldwide.
The global yeast market is now worth around €1.17bn.
