Bakers yeast

Our long heritage in yeast production has allowed us to build a global expertise and technology capability. We work with bakers all over the world to develop yeast products that are right for the needs of different local markets and those of the different craft/artisanal and industrial bakery sectors.

At our Sydney Technical Centre (STC) in Australia we have specialist yeast facilities including fermentation, microbiological and yeast performance laboratories, and a development bakery.

Our products are developed by our in-market bakery specialists, and built on our local and global technical capabilities covering yeast strain portfolios, fermentation know-how and substrate science underpinned by our process and manufacturing know-how.

Our bakery specialists have the knowledge and skills regarding the specific application of yeast strains to our customer’s processes, local baking conditions, local consumer tastes and the needs of the bakery channel. The end results are tailored products for global and local use across a wide range of bakery applications including sandwich, baguettes, bun and rolls, steam buns and flat breads.

Our yeast range varies by country but typically includes some or all of
the following: 

  • Bakers yeast for both low-sugar and high-sugar baking applications
  • Supplied either as liquid cream, compressed, crumbled or dry yeast depending on the bakers needs