The different forms of yeast

The different forms of yeast

Fresh, dry or liquid, yeast varies between countries, traditions and environments. When dehydrated, yeast can resist sometimes difficult climatic conditions; it is often found in this form in Africa, Asia and the Middle East. It is frequently used fresh in countries with a well-controlled chill chain. Crumbled, liquid or frozen, yeast has always adapted well to industrial processes.

Liquid yeast
Until 1825, when pressed yeast was introduced, yeast was sold in liquid form. The current return to this form corresponds to demand from industrial and traditional bakeries. Learn more…

Pressed yeast
This is the most popular form in industrialised countries for economic and practical reasons. As its name suggests, pressed yeast comes in the form of compact blocks. White in colour and very flaky in France, it can be darker in colour and have a more “plastic” consistency in other countries. Learn more…

Crumbled yeast
It is found in the form of relatively fine and easy to pour particles. Crumbled yeast is frequently returned to suspension in water by industrialists in order to allow automatic dosing. Learn more…

Active dry yeast
Active dry yeast comes in the form of granules or beads. Its rustic character guarantees good stability at room temperature, appreciated in places with unfavourable climatic conditions (high temperature and humidity). Learn more…

Instant dry yeast
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. Learn more…

Dry frozen yeast with intermediate humidity
This yeast’s dry matter is lower than instant dry yeast. It comes in powder form and can be used in raw frozen applications. It is comparable to the functional features of pressed yeast. Its exceptional conservation allows long storage, making it ideal for export purposes. Learn more…