In recent years, with the improvement of living standard and the popularization of scientific knowledge, the edible yeast used in bread factory and steamed bread workshop is gradually recognized by housewives. At present, household yeast has gradually entered the family, replacing the traditional backward "old fat" way of raising flour, making the household flour production technology to scientific and nutritional aspects of a big step forward. In order to meet the needs of families, yeast manufacturers have introduced new varieties of domestic yeast. Due to differences in production techniques and processes, the following types of household yeasts are currently on the market.
1. Fresh yeast
Fresh yeast is a yeast emulsion containing a certain amount of yeast, which is made by pressing. The color is light yellow or milky white. Shape is square, sealed with wax paper packaging, each weight about 15 grams, can hair 1 ~ 2 kilograms. Due to the large number of living cells of fresh yeast, the fermentation speed is fast, the product aroma is sufficient, and the price is cheap. When using fresh yeast, it shall be soaked into yeast emulsion in water below 35℃ before being put into flour. Fresh yeast has a water content of about 70% and should be stored at low temperature of 0 ~ 4℃ with a shelf life of one month. If not preserved properly, fresh yeast is easy to corrupt. So fresh yeast is good for immediate use. Pay attention to when buying, do not buy change color, hair sticky, have bad smell of yeast.
2. Active dry yeast
Active dry yeast is a kind of fresh yeast dried at low temperature. Its color is light yellow or milky white. The weight of each bag is about 25 grams, and it can grow noodles 3 ~ 5 kilograms, with a shelf life of 2 years.
Active dry yeast should be placed in 35℃ of the equivalent of 10 times the weight of yeast warm water activation for more than 20 minutes before it can be into the flour. The remaining yeast can be sealed off from the air and stored in a cool place.
3. Instant Dry yeast
That is to say, yeast is produced by using the latest technology equipment to separate yeast emulsion and dehydrate it at low temperature. It has a light yellow color with a special smell of yeast. The particles are 1 ~ 2 mm in diameter. 5 mm strips. Vacuum packing with composite packing material. Yeast clumps when sealed. After opening the package, it is loose and granular. Sealed case, can be stored at room temperature, shelf life of 2 years, even beyond the shelf life, yeast is beneficial to the human body, just increase the dosage.
That is to say, Instant dry yeast is the most dynamic dry yeast, when using without activation, can be directly added to the flour, simplifying the operation process. Each bag of 25 grams of dry yeast can be used to grow 4-6 kg. More than the active dry yeast 1 kg, and the time can be shortened to 10 ~ 20 minutes. A number of yeast and air contact for a long time, its fermentation capacity will be significantly reduced, so after using the remaining yeast, the bag must be closed. Additional, when dry yeast of choose and buy, must not buy the yeast that has opened a bag to become soft.
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