In order to function properly it needs food, moisture and a suitable environment. It was only in the 19th century that scientific progress revealed the secrets behind the power of yeast. It was the French chemist Louis Pasteur who, in the mid-1800's, developed a scientific understanding of the relationship between yeast and fermentation. This led to the foundation for the industrial production of yeast products. These natural contaminants of grain and fruit were identified as being microscopic fungi called Saccharomyces cerevisiae .
Yeast is a naturally living, beneficial micro-organism.
Baker's yeast is a specific type selected for its ability to produce desirable flavors, aromas and activity needed to make yeast raised products. In the 1950's, active dry yeast was developed by drying compressed yeast. While this method added to the convenience of bread baking, the drying process actually destroyed many of the yeast cells. SAF has perfected the method of drying to protect all of the yeast cells. The result is a sponge-like particle which absorbs liquids quicker and produces more consistent breads and other yeast baked goods Today, baker's yeast is produced in millions of tons worldwide.