Baker's yeast is one of the hundreds of identified yeast species known as Saccharomayces Cerevisiae. This yeast is a microscopic organism that produces carbon dioxide and other organic substances as a result of its growth in dough. The resulting carbon dioxide increases the volume, porosity and porosity of bread and other organic compounds increase the nutritional value and flavor of bread. The effect of fermentation and rising of bread was known to ancient people thousands of years ago and the use of sourdough to do this The practice was prevalent until the 18th and 19th centuries, but gradually with the industrialization of societies and the growth of the population and the need to provide food for the people, the production of yeast was pushed towards industrialization. Bread yeast was produced on an industrial scale for the first time in the late 18th century in the Netherlands