30 04, 2020

Creamed Yeast

Creamed Yeast What is Creamed Yeast? Creamed yeast is a fluid yeast that’s 80–85% water and 15–20% solids of Saccharomyces cerevisiae.1 It's unique because of it’s: High vitality and viability Exclusivity for large scale bakeries Origin Creamed yeast became popular with the advent of wholesale bread production lines. These [...]

10 12, 2012

Oxidizing Agents

Oxidizing Agents What are Oxidizing Agents? Oxidizing agents, or oxidizers, are used to improve the mixing and dividing properties of bread dough. They enhance gluten reformation, which helps control dough strength and elasticity. Used as dough conditioners, oxidizing agents are a necessity in the high-speed production of bread. Origin The [...]


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