When baker’s yeast is used in sweet goods and pastries in formulas containing 10% to 25% sugar, its activity can be inhibited. Indeed in sweet dough systems (e.g. high buns, donuts, Danish), yeast is exposed to high concentrations of sugar, creating osmotic stress on yeast cells. To balance off this osmotic pressure, yeast will release water, slowing down its metabolism and hence, its fermentative performance.
Selected from its well-documented yeast strain collection, Lallemand offers a baker’s yeast with a lower invertase activity, allowing to reduce the osmotic pressure as less sucrose are being converted to simple sugars (e.g. sucrose and glucose). Our osmotically-resistant bakers yeast is available as fresh and instant dried and it allows for a greater sugar tolerance and better fermentation performance in sweet dough recipes.