Introduction of Fresh Yeast
Fresh or compressed yeast, is widely used in the world. The yeast is marketed in the form of butter-like molds, and one of the important points in its storage is that it should be kept in the refrigerator at a temperature of 4 to 8 degrees Celsius.
Yeast color is white to slightly dark, and it is packed in plastic packages for better preservation. These fresh yeasts easily mixed with dough and water.
Features of Fresh Yeast
Fresh yeast is the same yeast that is used in various food industries. Fresh Yeast a cell mass Saccharomyces yeast produced at controlled humidity levels. Fresh yeast is also known as cake yeast.
Other characteristics of Fresh yeast include the following:
- Fresh yeast has a higher rate of fermentation.
- The shelf life of this yeast is less than that of dry yeast.
- Fresh yeast has 35 to 37% pure yeast.
- Fresh yeast can be crushed by hand pressure.
What is Fresh Yeast produced from?
Fresh yeast, like normal yeast, is produced from a primary bacterium that needs sugar to feed and maintain this bacterium and carry out the fermentation process. The use of sugarcane molasses is one of the common practices for growing bacteria. Other materials used in the production of fresh yeast are nitrogen, phosphorus, zinc, etc. The right combination of these ingredients produces high-quality and first-rate Fresh yeast.
How is Fresh Yeast produced in Razi collection?
First, in the quality control unit of the factory, under very scientific and precise methods, initial seeds, known as strains, are isolated, controlled and given preliminary growth in laboratory and sterile conditions. Then, through various quantitative and qualitative tests and examinations, the selected yeast quality is examined and, after confirmation, it is delivered to the production unit for mass production.
In the production unit, the selected seeds are mass-produced with the highest standards, the latest HITECH technologies, and completely sanitary conditions in the cultivation environment (industrial fermenters). The raw material in the production process for cell growth is the molasses produced in the sugar production factories of Sugarcane and By-Products Development company. In addition, nitrogen, phosphorus, zinc, and other micronutrients are used for production.
With the separation operation by the filtering separator device in the filtration section, granule production is possible in the extrusion section and finally drying in the dryer device, creating the possibility of producing various products.
We use expertise and knowledge at all stages in Razi Company to produce the highest quality yeast.
Uses of Fresh Yeast
Fresh yeast has various uses that are applied in specific situations based on its type and quality. The most common uses of fresh yeast are as follows:
Bread making
Dough leavening
Creating a good aroma in food products
Crumb texture strength
Increasing the shelf life of breads
Uniformity of the dough
Enrichment of bread dough
