For bakers looking for an easy yet reliable way to achieve optimal results, Saf-instant®’s iconic products are the ideal choice. Since 1973, The Original product family has led the way in high-performance yeasts.
The choice of the Original performance
For bakers looking to add value for their consumers by growing their product offer without changing anything in their daily process, the Plus product family takes breads to the next level.
The Plus that makes a difference
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™
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.