YEASTS

Yeast is a leavening agent used in the production of bread, pizza, pastries, and other baked goods. There are different types of yeast, but the main ones are brewer’s yeast, chemical leavening agents, and sourdough starter.

Brewer’s yeast consists of live organisms belonging to the species *Saccharomyces cerevisiae*, which produce carbon dioxide in the dough. This type of yeast is available in fresh or dehydrated form (the latter being the one we offer).

Chemical yeast is a mixture of baking soda and other substances that react upon contact with liquids and heat, producing carbon dioxide, which helps the dough rise. This type of leavening agent is commonly used for cakes and cookies.

Covered in another section of the catalog (see Baking > Sourdough Starters), sourdough starter, also known as natural yeast, is a mixture of flour and water that ferments over time. During fermentation, naturally occurring bacteria and yeasts develop, creating fermentative activity that makes sourdough a natural leavening agent. Sourdough requires regular and delicate maintenance, known as "refreshments," with periodic additions of fresh flour and water. It is also available in dehydrated powder form, which does not require special care, making it highly appreciated by bakers and pastry chefs.