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.