Being a baker means facing new adventures every day. To help you accomplish the craziest projects, Suf-instant will always be by your side to make your work easier.
Whether you need inspiration or practical advice, we're committed to helping you meet your everyday challenges
Because we know that being a baker means facing challenges every day, we help them achieve and stand out.
With our fermentation expertise, we connect bakers around the world and inspire them with market trends.
We help every baker every day improve their knowledge and thrive in their passion and craft to grow their business.
New yeast is always more efficient, ensuring higher fermentation power and optimal bread quality
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A selection of articles, recipes and tips to help you with your baking
The bread and bakery sector constitutes a large part of the food sector in Libya and contributes to the local economy by providing job opportunities and meeting the needs of the population. The yeast product is also an essential part of the bread industry, and it plays an important role in meeting the needs of the population and improving the quality of food products.
What is instant dry yeast ?
Is yeast beneficial for health ?
Is Suf-instant® yeast natural ?
Instant dry yeast is a live, active baker's yeast. Drying is a well-controlled, stress-free step for the yeast cell to keep it alive and maintain its high fermentation potential. Instant dry yeast is highly appreciated by bakers for its ease of use and long shelf life.
Yeasts are rich in nutrients and can naturally enhance the effects of functional foods. Yeast has multiple benefits because it contains minerals, vitamins and amino acids. Thanks to these essential elements for the proper functioning of our body, yeast plays a nutritional role in our diet and balance. For example, yeast and its derivatives are used in nutritional supplements to supplement our diet, provide well-being and help improve our health.
Yeast is an organism that exists naturally in nature. There are different types of yeast in nature, and the Saccharomyces cerevisiae strain was chosen for baking. This type of yeast was taken from nature and domesticated to be accessible to all bakers.