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

Lallemand Baking yeast is made from a pure strain of Saccharomyces cerevisiae specially selected and developed in a growth medium of molasses or other sugar sources supplemented with other nutrients.

Fresh bakers yeast comes in compressed, crumbled and liquid (also called cream yeast) styles. The main difference is moisture content, allowing bakers to select the format most appropriate for their formulas and processes.
Instant dry yeast is used and appreciated for its convenience, long shelf life and possibility of storage at room temperature.