The different forms of yeast

The different forms of yeast

Living, dead, liquid, dehydrated or dry... a vast range of adjectives can describe yeast.

Each yeast has its own specificity and each specificity its own process.

Active yeast and inactive yeast
Active yeast and inactive yeast

Depending on its state, the use of yeast differs! Living or dead, what are the differences?

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!
  • Brewer's yeast (or nutritional yeast) is used as a food supplement. It is dehydrated at high or low temperature.
  • 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).

A baker's choice!
A baker's choice!

Liquid, crumbled, dry or pressed, discover 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.


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.


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.


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).


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.


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.