Lesaffre set the global standard for yeast and other fermentation products. The company designs, manufactures and markets solutions that promote baking, nutrition and health
Through its business unit Fermentis launched in 2003 Lesaffre has successfully served...
At a press conference held on Thursday 6 February, Antoine Baule, CEO of Lesaffre,...
Discover our new website Saf-instant The Original.
Saf-instant is now the leading product in the international dry yeast market. With a new communication campaign named “Saf-instant, The Original”, our brand reinforces its status as the reference worldwide, authentic, unique and innovative.
A thousand ways to make bread but only one yeast!
Saf-instant yeast is suitable for all kinds of bread-making processes. Simple to use, it can be poured directly into the mixer, mixed with flour or added at the beginning of the mixing process.
Two grades are available:
For non-sweet or low-sweetness doughs (from 0 to 10% sugar as a proportion of the flour weight)
For sweet dough varieties (with a sugar content in excess of 5% of the total flour weight)
Bakers choose between the two grades according to the special usage conditions (the addition of sugar, fat, colourings or preservatives, etc.) and the production processes employed (temperatures, baking times, etc.) for the recipe concerned. A team of baking technicians from the Lesaffre Baking Center is available to respond to any specific requirements that clients may have.
The outstanding performance of its fermentation action and its speed of use are the main benefits of saf-instant instant dried yeast.
Consistency. This product is suitable for all types of bread-making applications. It is also well suited to even the most extreme climatic conditions.
500 g sachet
125 g sachet
To be stored in a cool, dry place in its original packaging.
This product retains all of its performance and characteristics up until the expiry date shown on the pack. Consume within 48 hours after opening.Top of page
Lesaffre is seen as a reference in the yeast and bread-making fields. Its knowledge of yeast and its expertise in the fermentation have encouraged the Lesaffre group to establish a presence in the emerging human and animal nutrition markets.