Yeast & Bread-making

L'hirondelle

Created in 1895, l’hirondelle yeast is without doubt the group’s most well known brand. Used by several generations of bakers, this is the world’s most popular yeast brand.

Applications

l’hirondelle blue pack: this is a standard yeast, well suited to typical French bread recipes (sugar and fat free).  It is compatible with all traditional bread-making processes, long diagrams, the use of volumetric dividers, breadmaking methods such as controlled proofing, and with part baked and frozen dough products.  Among other things, it is particularly effective with frozen dough when the dough pieces are to undergo lengthy storage (in excess of three months).

l’hirondelle red pack: thanks to its ability to start fermentation rapidly, this compressed yeast is well suited to breadmaking processes and short diagrams.  It also offers excellent performance for use in mixes and the production of frozen dough pieces intended for medium storage times.

l’hirondelle gold pack: this compressed yeast has been specially developed for sweet doughs  which contain at least 10%  sugar in the flour or for dough types with a high osmotic pressure.  It also performs well for all long and short breadmaking diagrams.  Its use in high sugar content recipes makes it possible to significantly reduce the colouration of the crust after baking.  Its excellent performance is also widely recognized when producing frozen dough varieties including Viennese pastries and brioche, etc.

Packaging

Individually packed blocks of 500 g
A 10 kg box (net weight upon packing), comprising four bars of 2.5 kg (5x 500g blocks).

Storage

In order to retain its characteristics, l’hirondelle needs to be stored in cool conditions at a temperature of between 0 and + 10°C, with the ideal storage temperature being 4°C.

Conservation

The yeast retains its properties up until the date shown on the pack.

l’hirondelle yeast is without doubt the group’s most well known brand.