The Story of how Organic Yeast was developed

The well known Swiss baking company AGRANO had the vision to commission research to develop organic yeast at the beginning of the 1980s, well before organic became the buzz word. AGRANO recognised the need for such a product, built its own organic laboratory, and succeeded, with assistance from universities, in achieving its goal. The new innovative product was called BIOREAL. The yeast is produced using a unique and environmentally friendly method that is still unrivalled throughout the world and has been protected by four patents.

In 1995, full scale production of BIOREAL yeast started in Riegel near Freiburg (Germany) and, BIOREAL was sold to the Organic market. Due to the success of this product the original site could no longer meet the growing demand for Organic Yeast a new industrial production plant was built.

In 1996, AGRANO GmbH & Co. KG started in Riegel. Ten years later, and continued to innovate in the baking sector, March 2006 saw the invention of a new product Levafresh; a liquid organic sourdough for a universal range of use (without baking powder or baking yeast).