compressed yeast

Written by

The Information Architects of Encyclopaedia Britannica

Last updated

June 11, 2026

Quick Summary

Compressed yeast is a form of baker's yeast made by filtering yeast cells, pressing them, and mixing them with starch or flour. It is a living organism, specifically Saccharomyces cerevisiae, used as a leavening agent in most commercial breads.12

Bakeries typically receive yeast as compressed cakes with about 70% water content, or as dry granules with about 8% water. While dry yeast has a longer shelf life, compressed yeast requires rehydration before use. The yeast ferments sugars like glucose and maltose, producing carbon dioxide gas, which causes dough to rise, and ethanol, which contributes to the bread's aroma and flavor. The rate of yeast activity is influenced by temperature and osmotic pressure.2

Summary created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.

2 Britannica Sources

Ask Britannica AI about this topic

Britannica doesn't have a full article on this topic, so we've curated a list of our relevant coverage.

baking
Yeast
…yeast in the form of compressed cakes containing about 70 percent water or as dry granules containing about 8 percent water. Dry yeast, more resistant to storage deterioration than compressed yeast, requires rehydration before it is added to the other ingredients. “Cream” yeast, a commercial variety of bakers’ yeast made…
Read More
…yeast in the form of compressed cakes containing about 70 percent water or as dry granules containing about 8 percent water. Dry yeast, more resistant to storage deterioration than compressed yeast, requires rehydration before it is added to the other ingredients. “Cream” yeast, a commercial variety of bakers’ yeast made…
Read More