Risograph What is a Risograph? The risograph is a yeast activity testing instrument that studies dough development and gas release during a proofing process. It measures the production of gas by yeast during fermentation and the maximum height reached by dough while recording the total gas released during proofing. The risograph helps [...]
Osmotolerant Yeast Also known as Osmophilic yeast, blue yeast or high sugar tolerant yeast What is Osmotolerant Yeast? Osmotolerant yeasts are strains capable of surviving and growing in high osmotic concentrations. High sugar or salt concentrations can reduce the availability of water, thus impeding regular yeast fermentation and growth. Examples of doughs [...]
Quick rise dry yeast does not need prior re-hydration. Quick Rise Dry Yeast Also Know As Rapid Rise Yeast What is Quick Rise Dry Yeast? Quick rise dry yeast is also referred to as instant yeast or rapid rise dry yeast. Its activity is not significantly different than that from [...]
Compressed Yeast Also known as fresh yeast, Saccharomyces cerevisiae What is Compressed Yeast? Compressed yeast is a fresh cream yeast that has been drained from most of its water and compressed into small blocks. This yeast is the most common form of commercial baker’s yeast. It is used in both small and [...]
Yeast Also known as bakers’ yeast or Saccharomyces cerevisiae What is Yeast? Yeast is a single-celled living organism widely used in baking, brewing, winemaking and other industries. Saccharomyces cerevisiae can ferment and metabolize a variety of sugars under anaerobic conditions with preference for glucose, fructose and maltose. As a result, it produces [...]
Dry Yeast Also known as active dry yeast, baker’s yeast or compressed dry yeast What is dry yeast? Dry yeast is the dehydrated form of Baker’s yeast that does not require refrigeration and is characterized by long shelf life. It is used in various baking formulations to enhance texture and provide desirable [...]
