Active and inactive yeast

Active and inactive yeast

Whether it is living (active) or dead (inactive), yeast is used in different ways. Different processes obtain fresh or dry baker’s yeast or brewer’s or flaked yeast.

 

  • Baker’s yeast is alive and active! It is found in different forms to satisfy bakers’ requirements: fresh, but also dry or liquid. In the case of dry yeast, dehydration is never pushed below 40°C in order to maintain its fermenting power!

 

 

  • In the case of dead yeasts (or inactive, i.e. beyond 40°C), the yeast keeps its vitamins and minerals but it cannot be used to make bread: it is an inactive yeast!

 

However, should the yeast remaining living, it provides other health benefits (in particular bowel comfort and improved intestinal flora).