Why call an ingredient that does not contain yeast “levure chimique” (i.e. “chemical yeast”) ? Certainly, the expression is not appropriate to designate “baking powder” used for cakes and pastries. Even less when used as a synonym for “industrial yeast”, this time targeting the culture of baker’s yeast. Between abuse of language and unjustified connotation, an update on a name that sows confusion among consumers, but also bakers.