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Our ranges

Making your life easier

With our network of 51 Baking Centers TM 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.


Because being a baker isn’t merely about baking breads everyday, it can also be part of your accomplishment, we make your personal success our primary goal.

What always surprises me when I travel and visit clients abroad is the attachment that bakers have with Saf-instant. They talk about it in a passionate and very emotional way. You may not believe me, but in some countries, the Saf-instant brand has almost become part of everyday vocabulary and become such an essential to bakers!”

Benoit Demiselle • Baking Application Manager at the Baking Center™

Use of Saf-instant® baker's yeast

Saf-instant® yeast is incorporated directly into the flour. Saf-instant® yeast disperses easily and is incorporated quickly and homogeneously into the dough for optimal fermentation. It is not recommended to put the yeast in direct contact with ice or iced water.

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:

  • Saf-instant® Red yeast: specially developed for doughs with little or no sugar (from 0 to 10% sugar of the weight of flour).
  • Saf-instant® Gold yeast: recommended for sweet doughs (from 5% sugar of the weight of flour)
    A domestic range also offers consumers yeasts for more specific recipes: brioche, pizza…
Saf-instant® yeast is very high-performance, guaranteeing superior fermenting power and optimum bread quality. It has smart packaging which is more informative thanks to the QR Code which will enable you to find help, inspiration and advice.

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.

The shelf life of the yeast is 2 years from the date of manufacture, unless specified otherwise.
After opening the bag, use it within 48 hours or store the closed package in the fridge and use within 8 days.
Saf-instant® was the first instant dry yeast to be launched on the market in 1973. It was created to make life easier for bakers by offering them a long-lasting, high-quality yeast. Instant dry yeast comes in the form of fine, vacuum-packed vermicelli and brings many advantages: It is incorporated directly into the dough mixer, without being rehydrated. Its dosage is 3 times lower than that of pressed yeast. Its vacuum packaging promotes the stability of the fermenting power and eliminates any risk of external contamination. Its small, dehydrated vermicelli combine performance and ease of use.
E491 is an emulsifier of exclusively plant origin (sorbitan monostearate), whose role is to protect yeast cells during the drying process.