Company history and its yeast business began in the early 20 th century. In 1922 Lviv Brewery Joint Stock Company and the Austrian firm "Mautner and Markhof" Lysynytska Factory of Pressed Yeasts and Spirits. Even back then the company managed to produce 1.5 million kilograms of yeast a year for both Polish and Ukrainian consumers. 


After World War II, based on the Lysynytska Factory, Lviv State Yeast Plant was founded. After Ukraine’s declaration of independence, the plant was privatized by the Enzym Company, marking the start of the new era in the yeast industry.


Today, "Enzym Company" is the largest manufacturer of pressed and dried yeast in Ukraine and the industry leader in the former Soviet Union.


Production of the plant  provides about 70% of Ukrainian market of yeast. In 2011, the company's yeast baked about 2,5 million tons of bread.


The company is the only one in Ukraine and one of the few in Eastern Europe, producing dry yeast.


Beginning in 2001 "Enzym Company" it is also a formidable player in the European market. This company is the only one in Ukraine and one of the fewest in Europe capable of manufacturing dry yeast.


About 25% of production annually is exported to the Netherlands, Belgium, Germany, Czech Republic, Slovakia, Poland, Bulgaria, Moldova and Russia.


Yeast  of Enzym Company is suitable for a wide range of different bread types recipes.


Yeast  of Enzym Company is a careful selection of the culture, use of the modern biotechnology achievements to ensure a proper hygiene standards and high level of staff discipline and order. Products designed for Ukraine and Europe are made by one technology at one plant.


Yeast  of Enzym Company has the highest quality levels which do not change during the storage period. Company‘s yeast is  a natural ecological clean product which contains no preservatives.


The success of the Enzym Company yeasts lies in the unique combination of ancient traditions, deferential attitude towards the customers, responsibility and the highest quality standards that the workforce has in mind when producing every package of yeast.