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Living microorganism used for fermentation.
Baker’s yeast is Saccharomyces cerevisiae. It ferments sugars and produces carbon dioxide. Essential for leavened bread products. Used in fresh and dry form. Biological processing ingredient.
Used to leaven bread and buns. Creates soft and airy texture. Develops bread flavour.
Natural fermentation process.
Improves bread structure.
May cause bloating in sensitive people.
Permitted under FSSAI bakery standards.
Use as per formulation.
Disclaimer: This information is for educational purposes only. Consult with healthcare professionals for personalized dietary advice.