The French Lesaffre Group from Paris manufactures the baker’s yeast “Gustal Original” which enables   salt content to be reduced by up to 30% in bakery products. The yeast (Saccharomyces cerevisiae) reaches 1.6% on flour weight and does not change the bread-making process or affect the bread taste, states a press release from Lesaffre. Gustal Original has undergone a thermal deactivation process to suppress its fermentation power and therefore this original yeast, whose composition is identical to living yeast, has no direct effect on dough fermentation. Its effect is rather to strengthen the flavor development during baking and compensate for the recommended salt reduction. Gustal Original will be used in combination with normal yeast (compressed or liquid); dough working remains the same from a rheological point of view. "The experts from our Sensory Analysis Laboratory are quite explicit, “explains Camille Dupuy, Lesaffre’s Sensory Analysis Baking Center Manager. “With Gustal Original, the crispiness is optimal. The crumb keeps its creamy color. It remains moist and fresh to the touch. The consumer does not feel any unusual or unpleasant taste. This is all positive: with a test on baguettes made with Gustal Original, consumers noticed no difference in their saltiness perception and recommended the baguettes for their excellent flavor.” The deactivated yeast for low salt bakery products is suitable for all kinds of bread products. For further information: www.lesaffre.com/en.