For Breads

Bakery yeast is a biological leavener, essentially used in baking and other products as well as in beer and wine making. In contact with sugar and starch, yeast consumes sugar and eliminates carbon dioxide which facilitates the fermentation process giving good rise to baking dough. The distinctive aromas and flavours associated with bread are usually added through the yeast fermentation process. Mauripan yeast consists of light cream-coloured small granules, which can be easily blended with flour due to its free-flowing qualities. It is a popular option for everyday baking!