The main purpose of yeast is to serve as a catalyst in the process of fermentation, essential in the making of bread and the fermentation of fermented drinks.
Yeast is a single celled living micro-organism belonging to the class of organisms known as fungi. Each cell is so tiny that it takes up to 25 billion cells to make up 1 gram of fresh NCP compressed yeast. To live and grow, yeast needs the correct levels of moisture, warmth and nutrients.

NCP Yeast is produced from a specially selected strain of Saccharomyces cerevisiae – the scientific name for bakers yeast. A pure culture of yeast is grown under special conditions in a laboratory where stringent control over all raw materials, water supply and process is vital in the production of good quality yeast.

When yeast is added to a dough mix, it activates and begins to ferment with the available sugars and starches in the flour and carbon dioxide gas is produced.
The yeast produces gas bubbles, trapped within the elastic dough, which makes the dough rise and results in light, flavourful bread. Carbon dioxide is the element that causes dough to rise, giving the bread a light spongy texture, and other gases released during fermentation gives fresh bread its characteristic flavour and aroma.
The growth of yeast and the production of carbon dioxide gas continue, until the dough in the oven reaches high temperatures, at which point the yeast dies and fermentation is halted.
Flavour and texture are not the only benefits. Yeast itself is an excellent source of B-complex vitamins and Thiamine, and the action of fermentation makes grains more digestible.

NCP Wet Yeast (Compressed Yeast)
NCP Wet or Compressed Yeast is made from a specially selected strain of bakers yeast. It is reliable, consistent and ideal for a no-time dough, or for a longer baking process. Wet Yeast must be refrigerated and has a shelf life of 21-days. Dosing is approximately at 2% of flour weight.

NCP Instant Dry Yeast
NCP Instant Dry Yeast is specifically formulated vermicelli yeast, which is ideal for Bakeries in the rural areas and where there is no refrigeration. Like wet yeast, instant dry yeast can be added to the dry ingredients. The main differences between instant dry yeast and cream or compressed yeast is that due to nitrogen sealed vacuum packaging, the shelf life is increased substantially to two years.

NCP Cream Yeast
Stored in refrigerated Bulk Tanks.