Abstract: The invention relates to a method for preparing yeast, to a yeast obtained according to the method, to a food composition comprising the yeast, to an apparatus intended for implementing the method and to various uses of the yeast in a baker's dough. More specifically, the method consists in dehydrating yeast cream, granulating this yeast, and then drying.

Abstract: The invention pertains to the field of probiotic compositions useful for human and/or animal food and health. The invention particularly relates to compositions containing stable probiotic microorganisms during the production of tablets or granules for final use. The works of the applicant of the present invention show that the mortality of probiotic microorganisms during granulation is closely linked with granulation operating conditions and with the characteristics of the selected microorganisms. Said works have led to the establishment of a mathematical expression for defining both the characteristics of the yeast as well as the parameters of the method so that the microorganism losses after granulation are lower than 1 log CFU/g of granulated food.