Bread yeast is a natural ingredient that has been used for hundreds of years to make bread and other baked goods. It is made up of rapidly multiplying colonies of microorganisms and begins the fermentation process by naturally rising the dough.

Baker ‘s yeast is the generic name for a strain of yeast commonly used as a leavening agent in baked breads and baked products, which converts the leavenable sugars in the dough into carbon dioxide and ethanol. Baker’s yeast belongs to the brewer’s yeast (Saccharomyces cerevisiae), which is the same (but different) strain commonly used for alcoholic fermentation and is known as brewer’s yeast. Baker’s yeast is also a single-celled microorganism found in and around the human body.

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