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.

Yeast is a living organism, naturally present in the natural world. There are different species of yeasts in the wild and the strain Saccharomyces cerevisiae has been selected for breadmaking. This species of yeast was taken from the wild and domesticated to make it accessible to all bakers.

Yeasts are rich in nutrients and are likely to naturally increase the effects of functional foods. Because it contains minerals, vitamins and amino acids, yeast has many benefits. Thanks to these elements that are vital for the good functioning of the human body, yeast plays a nutritional role in our diet and our equilibrium. For example, yeast and its derivatives are used in food supplements to supplement our diet, provide for our well-being and contribute to improving our health.

E491 is an emulsifier of exclusively plant origin (sorbitan monostearate), whose role is to protect yeast cells during the drying process.

Saf-instant yeast is Halal certified. 

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.

Mix directlty Saf-instant^® with flour (dose one sachet for 500g to 1kg) or add to dough during first stage of mixing.

It depends on the type of yeast. It is not necessary to rehydrate instant dry yeast like Saf-instant^®, but you can dilute it in little water to get an even more homogeneous mixture.

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.

It is possible to freeze dry yeast. Instant dry yeast thaws very quickly and keeps all its fluidity. It can therefore be added directly to your flour.

Saf-instant must be kept in a dry place away from heat. Once opened, the sachet must be used within 48 hours or stored in the fridge, sealed, and used within 8 days.