This feature will offer bakers insight into yeast production – and how ingredients suppliers transform a tiny vial of bacteria into tonnes of liquid or solid yeast.

Publication date: 2 August 2017

  • Publication date: August 2 2017
  • Editorial submissions deadline: 3 July 2017
  • Editorial contact:

An addition, it will look at how suppliers develop the yeasts they offer to meet the needs of the fast-changing UK bakery market, and what could be on the horizon for yeast development/production.

Box-out article: Making the most of your yeast

This article will offer advice to bakers on selecting the most suitable yeast for their products, along with guidance on yeast handling and storage.