FAQ

Be careful not to confuse baker’s yeast with baking powder. They are not the same thing! Explanations…

Baker’s yeast is of natural origin, composed of living elements and is used to make bread, beer… for its fermenting power.

Baking powder is composed of bicarbonate of soda, potassium hydrogen tartrate and corn starch and does not allow fermentation. It is used for making cakes.

No yeast = no bread.

The yeast allows a development of bread. If there isn’t yeast inside the dough, the bread will be flat, it’s impossible to bake a bread without yeast, the crumb will not be cooked.

Yeast produces aromatic compounds that contribute to the aroma and taste of bread. Yeast have an impact on the aroma of the crumb via secondary fermentation products. Yeasts play a major role in coloring bread crust.

It is known that yeast contributes to boosting the nutritional value of bread and other products thanks to its proteins, carbohydrates, lipids and minerals, all essential to the smooth-running of human, animal and plant organisms.

Nutritional yeast, selected for its nutritive values, can be ideal for vegetarian diets, but also very useful for healthy hair, nails and skin. Enriched with vitamin B or minerals (selenium, chromium, zinc, copper or molybdene), yeast can also compensate for nutritional deficiencies.

Its name comes from the fact that it is not necessary to rehydrate it before adding it to flour. Instant dry yeast is as easy to use as pressed yeast. The fine particles of instant yeast are vacuum-packed or protection packed.

Its history goes back 5,000 years…with the Egyptians who used yeast to make their bread, believing it to be a miracle. Humans have always used yeast, well before writing was invented. Egyptians used it to make bread some five thousand years ago. However, they ignored the yeast fermentation process and they believed this biological reaction to be a miracle.

Before that they had been content with preparations made with cereals, gruel or flat breads as basic components of their daily diet. Bread was born the day that man realized that, with naturally fermented dough, bread could rise and its flavor and texture improved.

Watch this video to learn more about the yeast production process.

Vacuum-packed in the form of thin “noodles,” instant dry yeast boasts numerous advantages:

• it can be added directly to the mixer, with no prior rehydration required;
• it requires a dose that is three times less than that of compressed yeast;
• its vacuum packaging boosts the stability of its fermentation power and eliminates any risk of outside contamination.

Directly incorporated into the flour or added at the start of kneading, Saf-instant® yeast disperses easily and mixes quickly and evenly with the dough, for optimal fermentation.

• Saf-instant Red yeast is an instant dried yeast, which has been specially developed for lean or low sugar dough (0-10% sugar/weight of flour).
• Saf-instant Gold yeast is an instant dried yeast, which has been specially developed for sweet dough (5% or more sugar/weight of flour).

The product line designed for household consumption also offers customers yeasts for all types of recipes, including breads, brioches, pizzas and more.

Instant dry yeast must not come into contact with ice or ice water.

Two years from date of production, unless special regulations apply.

After opening the packet, instant dry yeast must be used within 48 hours, or else resealed and stored in the refrigerator for use within eight days. The packaging of instant dry yeast in vacuum packs guarantee’s the product’s stability at room temperature, until the date marked on its wrapper.

Lesaffre developed a mobile app – Lesaffre&Me – entirely dedicated to Nigerian bakers. A free tool, accessible on all platforms and available 24/7, that gives you exclusive access to various services such as information on our products, pro recipes, technical assistance and our distribution network.