In certain recipes high sugar and fat addition is required. Sweetened dough can be extremely slow risers. Because sugar attracts water and when it’s in bread dough, it pulls water away from yeast, leaving the yeast keen for water and unable to grow. Sweet, salty, and low absorption dough’s require yeasts with good osmotic tolerance because the amount of available water is limited. Osmotolerant instant active dry yeast is commercially available. Osmotolerant instant active dry yeast is recommended for use in dough characterized as sweet, salty or low absorption. Yeast with good osmotic tolerance is called for because the amount of available water in this dough is limited. Osmotolerant yeast manufactured from selected high activity, high osmotic pressure resistant yeast strains and is suitable for the production of a variety of bread recipes with high sugar (up to 25%) and high fat (up to 20%). The special strain of yeast is commercially available and it requires less water. So it’s able to grow easily despite high osmotic pressure.