11 05, 2016

Inside the Yeast Cell: Active and Inactivated

By Lin Carson Dry yeast is a natural leavener used in bread products. These little fungus cells have a lot going on. Yeast feeds on fermentable sugars in dough. As those break down, they produce carbon dioxide that is captured in the protein matrix, which makes the dough rise. Yeast-produced alcohols, enzymes and acids also bring [...]

1 05, 2016


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 [...]

16 06, 2015

Calcium Carbonate

Calcium Carbonate What is Calcium Carbonate? Calcium carbonate (CaCO3) is an inorganic salt and food additive. It is used for a variety of reasons in foods and bakery products. For example, it's found as a: Dough conditioner Leavener Yeast nutrient Enhance nutritional value Origin A vast majority of this ingredient [...]

7 06, 2015

Ammonium Sulfate

Ammonium Sulfate What is Ammonium Sulfate? Ammonium sulfate, or [(NH4)2SO4], is an inorganic crystalline salt used in wine, baking, sausage casing and other foods. Its addition to baked goods provides many benefits, including: Dough strengthening and conditioning Dough stabilizing Buffering Bread quality enhancing Yeast survival and growth Origin and Commercial [...]

7 06, 2015

Yeast Nutrients

Yeast Nutrients Also Known As Yeast Food What are Yeast Nutrients? Yeast nutrients refers to a group of  ingredients which exist naturally in dough or grains or are added during fermentation to support yeast activity. Examples include sugars, vitamins, minerals, amino acids and others. Optimal yeast growth and activity require the availability [...]

7 06, 2015


Fermentation What is Fermentation? Fermentation is an anaerobic biological process that converts sugars and starches into simpler substances. In baking, it causes yeast and bacteria to convert sugars into carbon dioxide, among other things. This is what causes the dough to rise. Besides dough, fermentation is also used for the production of: [...]

4 04, 2013


Pastries The term pastry primarily refers to either savory or sweet products wrapped in some form of pastry dough. There are many forms of pastry dough, though the most common is shortcrust pastry dough. The basic ingredients of pastry dough are flour, sugar, milk, shortening, baking powder, and eggs. When these ingredients are [...]


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