Menu
We help each home baker every day to improve their know-how and making their lives easier with a high-performance yeast available in multiple formats, adapted to home use and suitable for all kind of recipes.
We support home bakers to surpass themselves and to achieve their objectives, from making more creative recipes to the reward of pleasure and giving the best to the people that matter to them.
A historical family of high performance instant dry yeast, created to achieve a good rise thanks to its rapid fermentation, as well as enhancing the flavour and aromas of the bread. Reliable and efficient, Saf-instant® The Original are the benchmark yeasts that have been passed down from generation without ever disappointing any home bakers since 1973, because of their consistently optimal results and high quality!
Making every baker’s life easier every day since 1973.
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.
Baker’s yeast is a living and active product, a microscopic fungus which allows the dough to ferment (by producing gas), to develop aromas. Only baker’s yeast makes it possible to obtain bread products: bread, pastries, pizza doughs.
Baking powder is composed of bicarbonate of soda, potassium hydrogen tartrate and corn starch and does not allow fermentation, so it doesn’t allow to bake bread. It is used for making cakes.
If you wish to bake bread at home, you will need to use baker’s yeast.
Fresh yeast still contains water. This comes in the form of paste block of white or ivory colour, very crumbly and which therefore crumbles easily. It can be stored in the refrigerator between 0° and 4°C.
Dry yeast is a yeast which has been dehydrated and which is in the form of granules or vermicelli. This yeast, generally sold in 11g sachets, will keep for two years at room temperature and in a dry place.
Active dry yeast comes in the form of small granules or spherules. This yeast is characterized by good stability and keeps well in regions where climatic conditions are difficult. It must be first diluted in a little lukewarm water or milk.
Instant dry yeast like Saf-instant® is made up of tiny vermicelli that can easily be incorporated into the dough. To maintain their effectiveness, instant dry yeasts are packaged in a vacuum or in a protective atmosphere. They must be kept dry at room temperature.
Saf-instant® is very easy to use! You can add it directly to dry ingredients before mixing but avoid direct contact with salt.
If you use a bread machine, pour first all the ingredients of your recipe except flour and yeast, then add flour then yeast.
Baker’s yeast is a living product and sensitive to high temperatures. For it to remain fully effective, it must be stored in optimal conditions. It is important to avoid contact with air.
Dry yeast, vacuum packed or in a protective atmosphere like Saf-instant, should be stored in a dry and temperate place. It will thus keep all its effectiveness. You can tape the packaging to avoid contact with air. Cold storage can help to keep the yeast effective for longer time.
