What you should know about baker’s yeast

The production of baker’s yeast


Important facts at a glance

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Fermentation is at the core of the production of baker’s yeast. Yeast cells are living microorganisms and therefore all required nutritional components must be available to them in optimal quantities. The most important components are molasses as carbon source, ammonia as nitrogen source, as well as minerals and vitamins.

Depending on the availability of nutrients, fermentation produces baker’s yeasts of different characteristics, which many years of experience help maintain at a constant quality level. The sophisticated measuring and control system assists the specialists of UNIFERM to achieve best results.


Yeast types

Yeast as block

Yeast as blocks of 20 x 500 g still is the type preferred by bakers, even though granular yeast has been avaliable in the market for quite some time. It can be used by bakeries of all sizes.

Granular yeast 

Many bakers prefer granular yeast because of growing batch sizes. Granular yeast is available in plastic bags of 25 kg. Granular yeast is dissolved in water at first. The dissolved yeast can be added to the other ingredients either on volume or weight basis.

Granular yeast is recommended primarily for bakeries with weekly consumption over 300 kg. The yeast in a bag once opened should be dissolved directly and consumed within a day.


Article "Baking + Biscuit", issue 06/2008: "Granulated yeast" / download

Info "UNIFERM Baker's yeast ... natural baking!" / download

granulated_yeast.pdf2.41 MB
info_yeast_naturalbaking_201001.pdf761.82 KB