For a simple, reliable, effective way to achieve a great rise. Our historical high-performance yeasts have guaranteed consistent results ever since we invented the world’s first instant dry yeast.
Making every baker’s life easier since 1973.
With our network of 50 Baking Centers™ around the world, we help each baker to improve their technique and flourish in their profession to grow their business.
Thanks to a multitude of tools, we inspire bakers all over the world with on-trend recipes and innovative, practical solutions.
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The result of a long process of innovation since its creation in 1973, Saf-instant® yeast is constantly adapting to the new challenges facing the baker. Businesses recognise its great regularity and stable fermenting power adapted to all types of breadmaking for a large number of the breadmaking processes used throughout the world.
There are yeasts specific to types of bread:
Yeast is an essential ingredient for bread production as it gives life to the dough. During fermentation, the yeast will consume the sugars present in the dough and will naturally produce carbon dioxide which gives volume to the bread, creates the honeycombed appearance of the crumb and develops the aromas of the dough. Fermentation is activated by heat and ends during the baking when the temperature reaches 50°c (122°f).
The development of the aromas and flavours of the bread takes place throughout the baking process, especially during the fermentation and cooking stages and to a lesser extent during the mixing process.
Yeast enables specific aromatic notes to develop (more than 540 identified aromatic molecules) according to the baking conditions (ingredients and process). It therefore gives the bread its own aromatic characteristics. Yeasts also play an important role in the colour and texture of the bread’s crust.