Product H2088 / H2060
Deactivated Yeast Relaxers (Novo GSH 1.0 and Novo DR3)
Natural reducing agents for dough relaxation
Overview
Deactivated yeast is a clean-label dough relaxation and processing aid for bread, laminated dough and pizza. It is a naturally derived alternative to chemical reducing agents such as L-cysteine.
- Supports dough handling and processing
- Natural alternative to L-cysteine
- Clean-label
Usage
| Detail | Value |
|---|---|
| Novo GSH 1.0 (H2088) | 0.1–0.3% of flour weight |
| Novo DR3 (H2060) | 0.05–0.15% of flour weight. Highly concentrated. |
Where it works
Bread, laminated dough, pizza dough, flat breads and tortillas.
Want to trial Deactivated Yeast Relaxers?
Tell us your product and process. We’ll recommend a dosage and set up samples.