In 1932, a plant was set up to produce compressed yeast for bakeries and medical use.

She used this little cake of compressed yeast.

Compressed yeast is, in essence, cream yeast with most of the liquid removed.

Also risen with fresh compressed yeast, it has a fine touch of Sour Dough taste and a very soft texture.

The following year, Diez Fernández became one of the founding shareholders of Leviatán y Flor, a company which has been recognized as the first compressed yeast factory in Mexico.

In 1868 Charles and Maximillian Fleischmann and James Gaff, a distiller, founded the Fleischmann Co. to manufacture compressed yeast and distilled spirits.

The former Dominion Yeast Company site was sold in 2004 by New Zealand Food Industries (now part of the international AB Mauri group) and up until that stage had been producing nearly all of the compressed yeast in New Zealand.

The slurry yeast made by small bakers and grocery shops became cream yeast, a suspension of live yeast cells in growth medium, and then compressed yeast, the fresh cake yeast that became the standard leaven for bread bakers in much of the Westernized world during the early 20th century.