Creamed, Compressed and Dry Yeast: A Breakdown

dry yeast cream yeast wet yeast flavor fermentation

Yeast is one powerful ingredient. And one that gives you lots of options and room to play with. In bread, it has these main functions: to create gas bubbles in dough that allow it rise, to mature dough and give an airy structure, and to create wonderful and unique flavors.

Depending on variety, type, amount and fermentation time, the resulting flavor and texture possibilities abound.

How does yeast work?

Yeast promotes alcoholic fermentation, which breaks down sugars. Yeast is activated in the dough by moisture and carbohydrates, and is only active between 95 and 131oF.

Creamed, compressed and dry yeast

There are three main forms:

  • Creamed yeast: yeast cells are suspended in liquid. Used in industrial, high-speed bakeries. 15-20% total solids.
  • Compressed yeast: like creamed yeast, but most of the liquid is removed. Also known as cake yeast. 30-34% total solids.
  • Dry yeast: it needs to be re-hydrated before use. The most common yeast to non-commercial bakers. 97% total solids.

How is it made?

Yeast production is a lengthy and multi-step process. It can be divided into four basic steps. In order, these steps are:

  1. Molasses and other raw material preparation.
  2. Culture or seed yeast preparation.
  3. Fermentation, harvesting and filtration.
  4. Packaging. This process takes approximately 5 days from start to finish.

Find out more!


About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Lin decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Lin regularly on the BAKED In Science podcast solving baking problems. For more information on Dr. Lin, subscribe to her "Ask Dr. Lin" YouTube Channel, or follow her on LinkedIn.

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