LESAFFRE
T-CONTROL

In response to developments in production processes, LESAFFRE EXPERT SOLUTIONS™ brings you LESAFFRE T-CONTROL™, a range of innovative breadmaking solutions to control fermentation under the impact of temperature variations.

LESAFFRE
T-CONTROL 4.10

LESAFFRE T-CONTROL 4.10 is an innovative yeast specifically developed to minimize the fermentation activity of refrigerated lean dough during its storage in positive temperature (from 4°C to 10°C)

t-control 10.25

LESAFFRE
T-CONTROL 10.25

T-CONTROL 10.25 yeast is an innovative solution used to control fermentation in dough (containing max. 5% sugar) at ambient temperature (10° to over 25°C) coupled together with a specific improver: T-CONTROL 10.25 improver.