Yeast & Bread-making

Instant dried yeast

Lesaffre is constantly adapting and perfecting yeast solutions to keep pace with changes in bread-making methods.

Consequently, in 1973 Lesaffre launched an "instant dried yeast" which did away with the need to rehydrate active dried yeast while at the same time offering a fermentation power 30 to 40% higher than the latter. It is identical to that of compressed yeast despite weighing between three and four times less, and offers the same ease of use.

Instant dried yeast often allows for speedy and uniform absorption within the dough. This yeast can be added directly to the mixer by mixing it dry with the flour or by sprinkling it on top of the dough when mixing begins.

This yeast is obtained from a dehydrated compressed yeast. It takes the form of small "noodles" packed in 125 g or 500 g sachets or in bag-in-box packs weighing 10 kilos and more. The vacuum-packed sachets guarantee the product's stability at ambient temperature, up to the date shown on the packaging. Sachets of 7 to 11 g packed using neutral gas are also available for domestic use.

Saf pizza: an instant dried yeast for pizzas
A variety of yeast specially adapted to pizza making.