I don’t have a picture of this because I don’t have any and you have to special order it in bulk. What, you think I’m made of money? This is a highly specialized form of instant yeast, actually a different yeast species called Pichia sorbitophila. It was discovered in 1980 infecting a container full of 70% sorbitol, a sugar alcohol. That’s a heck of an unfriendly environment for any small critter, and when it was discovered that sorbitophila produced as much CO2 as other fermenting yeast species (Saccharomyces cerevisiae, Zygosaccharomyces rouxii, Debaryomyces hansenii) a product was born.
Most yeast species can’t withstand the osmotic pressures exerted by high levels of salt and/or sugar. Sorbitophila can, which makes it great for very sweet or salty doughs. I’ve owned it and liked it, however I ultimately decided the extra expense wasn’t worth it to me. If you’re a pro, or just someone obsessed with making the world’s most perfect monkey bread, this is for you. However you can get a very similar effect using instant yeast, simply by increasing the amount by 25% when the sugar content gets over 5% of your dough weight.