Bakers Yeast

Bakers yeast of the species Saccharomyces cerevisiae acts as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and a small amount of ethanol. Bakers yeast also contributes to the nutritional value and taste of baked goods.

Lallemand bakers yeast is available in different forms, the main difference being the moisture contents. Though each form has certain advantages over the others, the choice of which to use will depend on the requirements of the recipes and the baking equipment at hand.

With occasional allowances for liquid content and temperature, the different forms of commercial yeast (cream yeast, compressed yeast, and instant dry yeast) are generally considered interchangeable.

 


The Lallemand Baking range of products for bakers yeast includes:

NG & SF Compressed Yeast

NG & SF is a high active bakers compressed yeast, designed for use in high speed, no-time dough process, typical of the…

Traditional Yeast

Traditional Yeast is a bakers compressed yeast, designed to optomise the balance between perfromance and flavour, during a longer fermentation, typically used …

Fermipan Red

Fermipan Red is instant dry bakers yeast obtained from a specially selected strain of Saccharomyces cerevisiae, designed for use in regular bread…

Instaferm® GOLD Instant Dry Yeast

Instaferm® GOLD Instant Dry Bakers Yeast is instant dry bakers yeast obtained from a specially selected strain of Saccharomyces cerevisiae designed for optimal use in…

Instaferm® RED Instant Dry Yeast

Instaferm® RED Instant Dry Bakers Yeast is instant dry bakers yeast obtained from a specially selected strain of Saccharomyces cerevisiae designed for use in regular…