Yeasts are single-celled fungi that thrive in moist conditions. Due to its leavening agent property, Saccharomyces Cerevisiae (Baker's yeast) is one of the most popular yeasts used in the food industry. Yeast consumes sugar and oxygen in order to produce carbon dioxide and more yeast cells, which aid in making beer bubbly, speeding up the fermentation process in the wine industry, and softening dough. Instant Dry Yeast Market is the most common type of baker's yeast and contains approximately 95% yeast in solid form. Dry yeast has a lower production cost, a longer shelf life, and can be stored for an extended period of time in the refrigerator, which is driving the growth of the dry yeast market.
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