Introduction of yeast
Yeast plays an important role in improving the quality of bread and thus improving the health of people in society. Yeast is the most important additive in the bakery industry, and it is the main factor in increasing the volume of dough and creating the aroma and flavor of bread.
Introduction of dry yeast
Instant dry yeast is the same yeast that is used in various food industries and is presented in a dry and powdered form. It is also known as powdered yeast.
Dry yeast is a cellular mass that is produced in the form of Saccharomyces yeast and in powder form.
Other characteristics of Dry Yeast include the following:
- Dry yeast has a longer lifespan compared to other yeasts.
- Dry Yeast remains inactive until it is combined with water.
- Dry yeast has the same usage as fresh yeast.
What is dry yeast made from?
Dry yeast is produced similarly to fresh yeast, from an initial strain. This strain requires sugar, nitrogen, phosphorus, zinc, etc. for growth, nutrition, and fermentation processes.
How is dry yeast produced in the Razi complex?
To produce dry yeast, which is exactly like fresh yeast, a biological process is usually required, that is performed by specialized hi-tech equipment. The initial seeds, known as strains, are combined with molasses in a sterile environment and after dilution and pasteurization, they are transferred to the production and yeast cultivation line. Then, separator and filtration operations are performed on the dry Yeast. Separation of yeast cream contents is done by filtration devices. Finally, the produced materials are dried and packaged. Throughout all these stages, we utilize expertise and knowledge at Razi Company to produce the highest quality dry yeast.
Uses of Dry Yeast
Dry yeast has various applications that are used in special positions according to its type and quality. The most common applications of dry yeast are as follows:
Bread production
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
