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Bread yeast includes fresh yeast and active yeast. According to the different sugar content of dough, it can be divided into high-sugar yeast, low-sugar yeast and sugar-free yeast.Bread yeast production is the use of molasses as raw material, yeast ventilation fermentation culture, after separation, washing, pressing and the water content of 71-73% of the products for fresh yeast, fresh yeast granulation, dry worth water 7-8.5% yeast for the active dry yeast.When low-sugar yeast ferments, the dough usually contains about 7% sugar, while when high-sugar yeast ferments, it contains 16% sugar.

The bread yeast that USES in food industry basically has 4 kinds of types :2/4 fresh yeast calls squeeze yeast again, moisture content is controlled 70%, it is yeast is planted in the medium such as molasses through enlarge culture and breed, separate, squeeze and make.Advantages of fresh yeast: high activity, stable quality, strong fermentation force, fast fermentation speed, strong fermentation endurance.In particular, bread has good flavor and strong fragrance, and is convenient to use and cheaper.Disadvantages of fresh yeast: lower activity and fermentation force than dry leaven, less stable activity, strict storage conditions, short storage time, not easy to long-distance transportation, the need for activation before use.

Active dry yeast is fresh yeast pressed into short thin strip or fine granule shape, dry yeast made by low temperature drying, moisture content of about 8%.Compared with the pressed yeast, the advantages of dry yeast are: it is more convenient to transport than fresh yeast, long-distance transport does not need refrigerated vehicles;High activity, very stable activity.So it's pretty stable;Fermentation power is greater than that of fresh yeast.Fermentation endurance was higher than that of fresh yeast;Do not need low temperature storage, can be stored at room temperature 1~2a or so, not easy to deteriorate.Disadvantages of dry yeast: it must be activated with warm water before use to restore its activity;The fermentation speed is slow and the fermentation time is long.It is inconvenient to use and expensive.

Instant active dry yeast produced by genetic engineering and modern drying technology can well preserve its vitality.Water content 4%~6%, the appearance of fine particles.Compared with ordinary active dry yeast, it has high activity, stable activity and fast fermentation speed. It does not need to be activated with warm water or stored at low temperature when it is used.Disadvantage is easy oxidation, must be filled with nitrogen or vacuum preservation.