Modern large scale bread-making processes typically use high yeast levels (>2%) in order to reduce baking times to 20-25 minutes, thereby reducing production times overall. A consequence of the increased levels of yeast is an increased sugar level produced by the yeasts. To counteract this, salt is added to the dough. High yeast levels have been shown to cause dietary problems and consequent medical conditions. Due to economic constraints, large bakery companies are unable to vary their production processes to supply a variety of loaf sizes and types of breads.

We propose to produce hand crafted traditional bread using lower levels of yeast (<2%), thereby reducing sugar levels, and as a result reducing and possibly eliminating the requirement for added salt. Our process will provide a varied range of bread products, not typically offered by large bakery companies due to their production constraints. Our breads will offer the health conscious consumer a range of nutritious, reduced yeast breads, with lower sugar and reduced salt levels.  

Back to Enterprise Centre Homepage