What is the ruling on using commercial yeast that contains a percentage of alcohol in bread making?

If alcohol is added to yeast during its manufacturing process or afterward while it is still in its original state, then it is not permissible to use it because alcohol is an intoxicant, and intoxicants are impure. However, if the alcohol transforms before being mixed with the yeast and loses its intoxicating quality, then there is no harm in consuming it.