Active Dry Yeast​

Furaha Active Dry Yeast is a household name in bread baking industry in Kenya

This traditional baking technology has maintained its presence in the baking industry despite late entrant break leaveners. The success of Furaha has been achieved by painstaking research strict quality control and unequalled standardization. This rewarded the efforts by making a unique bread leavening and flavouring potential, not achievable by other forms of baking.

The present natural aroma of Furaha has also lately lent a lot of appeal to the brewing industry especially the opaque beer and other improved forms of traditional beers.

It is available in 20kg packing with a shelf life of 3 months at ambient temperatures and upto 6 months if it is kept refrigerated.

More About Active Dry Yeast

Active dry yeast begins as Fresh wet yeast but the yeast cake undergoes further processing. The cake passes through a granulator then to a fluid bed drying system. Here the moisture content is further reduced from around 70% to around 8% maximum.

This active dry yeast targets small bakers and home bakers. It is also ideal for areas where the climate is hot or lack refrigerated facilities that make it difficult to distribute fresh wet yeast satisfactorily.

Compared to fresh wet yeast, doughs made with active dry yeast are slacker and more extensible and more relaxed. This slackening effect is beneficial for doughs made from very strong flours, for pizza doughs, bun doughs and some sweet doughs where a well relaxed dough is desired. This slackening effect is also desirable in the brewing industry especially the opaque beer and other improved forms of traditional beers.

For use in baking, active dry yeast is generally re-hydrated in lukewarm water 30 – 40°C (1:4 yeast:water) before addition to the mixer. A re-hydration period of 5 minutes is adequate to obtain good dispersion and re-hydration.

Technical Data Sheet


Furaha Active Dry Yeast

Product Description
A leavening and fermentation agent comprised of living plant cells derived from a pure culture of Saccharomyces Cerevisiae grown to appropriate protein and phosphate levels for optimum activity.

Ingredient Statement
Saccharomyces Cerevisiae grown in clarified molasses and nutrients.

Storage under ambient temperature is acceptable though refrigerated or cool condition is recommended.

Shelf life
Shelf life depends upon storage conditions under ambient temperature, the shelf life is 3 months while under refrigerated conditions (4 – 6°C), the shelf life is 6 months.

20 kg jerrycans.

Suggested usage

– All yeast leavened baked goods.
– Fermentation of beers and improved forms of traditional beers.


– Laboratory controlled fermentation for consistent uniformity.

– Compatible with all fermentation processes.

The information here is true and accurate to the best of our knowledge, however this data sheet is not to be considered a guarantee expressed or implied, or as a condition of sale of this product.

The Yeast Market

ACFC manufactures Active Dry yeast (ADY) and Wet Yeast. ADY has been manufactured since inception of the factory. The introduction of imported instant yeast in the mid 1980s continued taking up ACFC’s market share. It is estimated that 40% of the ADY is used in baking and the rest is used in brewing. It is imperative that immediate action be taken to improve quality of the product through new technological advancement.

The introduction of wet yeast in the market has equally continued feeling the effects of quality problems and as a result consumer preference has remained with the cheap imported yeast.

The challenges highlighted here have to be addressed if the Company is to survive and remain profitable. Implementation of this strategic plan is intended to achieve this outcome.

ACFC is ISO 9001:2015 Certified

ACFC adheres to the most stringent quality management systems to make superior quality products that meet and surpass customer requirements