Yeast storage system cuts waste

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.

Lesaffre technical communications representative Stéphan Béague told bakeryandsnacks.com: "This refrigeration system is designed for craft bakers. It is safer, simpler and more reliable."​

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.