About Bread

Although the history of bread dates back more than 6,000 years to ancient Egypt, the future of bread begins with Fleischmann's^® Yeast. Since 1868 Fleischmann's Yeast has been a leader in production and ingredient advancements used in today's bakery processing. The science behind the art of baking is at the heart of our business, and every day we rise to the challenge to continue our tradition of excellence.

At Fleischmann’s Yeast we use our knowledge to help the world’s bakeries improve their end-products from breads to cakes to tortillas. Our innovative formulations and solutions help bakers create better bread for the world.

We think about the end-product attributes of bread, so that we can understand true customer and consumer needs.

Volume
Shelf Life
Crust
Texture
Flavor
Nutrition

Technology – the knowledge of the role and impact of all ingredients used in baking and the synergies between them – is our approach.

Applications
Formulations
Ingredient Systems

The ability to customize ingredients to optimize the equipment and processes of each individual baking plant makes a world of difference.

Equipment
Product Methods
Recipes
Conditions

An example of how we bring end-product attributes, technology and customized processes together can be seen in our core business of yeast. Fermentation is the act of yeast cells converting sugars to carbon dioxide. The carbon dioxide is responsible for “leavening” or rising of the dough. In addition to yeast fermentation, other bakery ingredients can be added to the dough to improve the “gas retention” of the dough system which allows today’s bakeries to process dough systems at high speed.

Yeast fermentation is affected by

Temperature
Time
pH
Fermentable sugars
Dough ingredients and process

Yeast functionality is dependent on its environment. Fermentation characteristics are dependent on dough ingredients and processing, which is exactly why we take the time to understand the entire baking process to help our customers grow their businesses.