Lesaffre Yeast > Yeast & Bread-making > Product Lines > Yeasts > Active dried yeast
Yeast & Bread-making
Active dried yeast
In the humid climates, this is particularly appreciated for its stability at ambient temperatures.
The yeast is reactivated by rehydration at a temperature of between 35 and 40 °C, with the ideal being 38 °C. After being left to stand for a while, the yeast quickly goes into suspension, at which stage it offers all of the same characteristics as liquid yeast.
Active dried yeast is marketed in the form of air-packed granules or spherical particles. It is packed in 125 and 500 g cans, in 50 and 100 g sachets, in 10 and 25 kg bags or in 25 kg plastic containers.
Active dried yeast for pizzas
An active form specifically designed for pizza making is also available.
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.