High-quality solutions

A dedicated offer
for crackers’ lovers


Baking with Lesaffre offers a complete range of solutions adapted to the production of fermented crackers and more specifically saltines (soda crackers) and cream crackers.


Special Cracker yeasts


  • Instant dry and fresh yeasts: for sweet or savory goods, offering a rather plain flavor and a crispy texture
  • Active dry yeast: specially developed for long sponge fermentation. Easy-to-use, with a long shelf life and clean label

Special Cracker ingredients


  • Yeast foods: to increase fermentation activity especially for long fermentation (sponge & dough)
  • Improvers: to enhance the final structure and color
  • Deactivated yeasts: to improve machinability and give a better dough consistency
  • Yeast-based protein:derived from fermentation for protein enrichment
  • Yeast extracts: to give specific cracker flavor

Special Cracker sourdoughs


  • Dry sourdoughs:  to enhance taste of final products
  • Live sourdoughs: to reveal specific notes of final products and increase acidification

Lesaffre offers a large range of products & can develop customized solutions designed according to your needs.



Yeasts Adapted fermentation for direct or sponge & dough process
Yeast foods / Customized Increase of fermentation activity
Improvers / Customized Better machinability, enhances final texture
Deactivated yeast Better machinability on laminating line
Yeast-based proteins High protein
Yeast extracts Taste and salt substitute
Sourdoughs Taste and natural acidity

To know more on cracker production, download
Science inside
– Fermented crackers

Fermented crackers production requires thorough control over several fermentation parameters. Relying on the expertise of its Baking Center™ network, our Baking with Lesaffre teams can assist you with assessing your industrial manufacturing process and proposing customized solutions.


For more information, please contact your local sales representative or contact us.

This field is for validation purposes and should be left unchanged.