What is yeast?

Baker's yeast, scientifically known as "Saccharomyces cerevisiae" is a single-celled fungus used in the process of preparing dough for baking bread.

This unicellular fungus with its enzymes causes the breaking of the long chain molecules of flour starch and by producing carbon dioxide gas, it leads to swelling of the dough and improving the taste and aroma of bread.

Types of Yeast

Yeast is produced industrially in two forms: "Dry Yeast" as the most consumed and common type of yeast, and "Fresh Yeast". This product is available in various packaging and weights.

Dry yeast is produced in two regular and instant forms. This type of yeast is selected and made from specific species to tolerate relatively high drying temperatures. The moisture content of dry yeast is between 3 to 6 percent. Dry yeast should first be activated before adding it to other raw materials in dough preparation.

Razi Company produces its yeast products under the trade names "Nab Mayeh" and "Danial" with the aim of improving the quality of various traditional, fancy, and industrial breads for the purpose of promoting public health.