Yeast

Leaven or yeast is one of the various types of yeast that is used in baking all types of bread, doughnut and pizza. Using leaven results in the increase of volume, increase of nutrient value and increase of scent and taste of the bread and makes it crispy. Fermentation and swelling of bread was also important for people in the past and they used sourdough or baking soda for this purpose.

Dried yeast

Dries yeast is produced in two ways: ordinary and instant yeast. This type of yeast is selected and prepared from specific kinds so that it can withstand high temperatures for drying. Humidity of this type of yeast is between 3% to 8%. In making dough, dried yeast should be activated before other raw materials.

This type of yeast losses around 7% of its activity per month of storage. Instant dried yeast does not need preparation and activation contrary to ordinary yeast and it can be added directly to dough, that is, as a powder.

Type of package: 450-gram vacuum pack – 5-killo vacuum pack
Storage condition: in a dry and cool place
Optimal shelf life: two years

Yeast

Dried yeast

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