People have likely relied on yeast since before the Egyptian empire sprawled to the Euphrates River. The earliest recorded instance of yeast-leavened bread dates back to Ancient Egypt, circa 1300-1500 BCE. Through the years, yeast and the methods of preparation have evolved. Wild strains were gradually studied and harnessed to create what consumers now buy at the grocery store. 

The need for a steady stream of production to feed a growing population paved the way for a uniform, predictable process, giving people the convenience of purchasing their favorite products and bakeries the ability to deliver them reliably and consistently. To meet this need, baker’s yeast has been adapted to fulfill certain formulations or processing needs. By isolating strains for desired attributes, yeast can be selected based on meeting specific characteristics best suited for your baked good formulations and speed of operations. Instant dry yeast that doesn’t require rehydration has played a large role in improving the baking process and making bread more accessible on a global scale, but through advancements, today’s yeast offers more functions, which can be hyper-specific to your recipes and processes.

Sidestep Slow Fermentation in High-Sugar Doughs 

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The higher the sugar content, the longer the fermentation time. Sugar pulls water away from yeast, slowing its ability to ferment. To counteract this issue, osmotolerant yeasts are more suitable for formulations that can put strain on yeast fermentation. High-sugar doughs, with sugar levels up to 30%, are well suited for osmotolerant yeasts like Saf-Instant® Gold. This option is still suitable for products with sugar levels as low as 4%, giving you more flexibility to use one yeast type for multiple products.

Create Fresher Products for Longer 

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Mold inhibitors provide valuable benefits, ensuring food stays fresh for longer. However, certain mold inhibitors like calcium propionate can restrict yeast activity. Choosing yeast that performs well in the presence of certain mold inhibitors will circumvent this concern. When vetting ingredient candidates, plan to discuss with your supplier how the yeast and mold inhibitor forms will affect each other.

Maintain Consistency at Every Location 

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Yeast can help products remain consistent no matter where they’re sold, whether it’s across states or countries. Papa Johns operates in 45 countries, encompassing more than 5,500 locations. The company has used one yeast supplier since the beginning: Lesaffre. Papa Johns’ VP of International Supply Chain Brian Crilly said Lesaffre’s yeast is “the one ingredient we have the most consistency with across the globe.” Lesaffre’s global presence and rigorous quality standards ensure you can find locally sourced ingredients that perform as expected.

Make a New Product Category With Cold Sensitivity 

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Sometimes, yeast needs to be less active due to the nature of the production process. Yeast with the ability to slow the rate of fermentation can help lengthen the viability of dough, especially during refrigeration when dough needs to sit for a longer period of time. Retarded doughs with longer fermentation shelf life are made possible by yeast that slows fermenting when cool, enabling a new product category for improving aged dough quality.

One-third of bread in the world is made with Lesaffre ingredients, yeast being its flagship product. Since 1853, Lesaffre has continuously refined its offerings, such as yeast that eliminates overoxidation or yeast with activity levels 15%-30% higher than average. Saf-Instant Red® instant dry yeast remains well-known across the globe for retail, commercial, and home bakers alike. Our expert bakers are on standby to provide guidance during ingredient selection and beyond. Contact us to take the next step as you refine your recipe or launch a new product.