Types Of Yeast Used In Fermentation

Types Of Yeast Used In Fermentation

Types Of Yeast Used In Fermentation is today topic.We remember that, years ago (not too many) We were making a rather important mess with the different kinds of yeast. Moreover, We believed that there was only one type of yeast in the world. Such was so for a time that he made masses of breads with chemical yeasts. We thought to myself “the mass does not grow. It will be my things that I do not notice. ” Until one day I decided to look good and I realized that they were not things of mine that did not grow mass …. Many People Ask 1 question How to cook ribs in oven more tasty?

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As I do not want anyone to pass up like me, I will explain the different types of yeast in the market and the usefulness of each one. Since, it is something that is not usually told to people and is something that if you do not know, it is very easy to make a mistake and to screw up. So let’s get to it. To begin, we will start by differentiating the two kinds of yeasts that exist. Chemical yeast (also known as baking powders) and baker ‘s yeast .

Types Of Yeast Discuss below

Is a yeast that is used in confectionery. To make biscuits, cakes, cakes … .. And sometimes also with some masses with flour, such as onion rings or squid raisins. This leaven is not alive. It mixes with the dough that we are preparing and, when entering the oven or frying and heating, begins to generate gases (carbon dioxide) that are trapped in the mass and it is these gases that cause our mass to rise. They are usually presented in packs and are very fine granite, white. I do not like to give names of marks but, I will make an exception so that there are no confusions. It is usually “Royal” yeast. Obviously, this yeast is NOT good for breads. Its use is mainly for desserts.
Baker’s yeast is a yeast that is alive. Specifically, it is a fungus called ” Saccharomyces cerevisiae ” and is the yeast in charge of fermenting beer, wine, and of course, bread. It feeds on the sugars in the flour, and the combination of food mixed with moisture and a warm temperature, make this yeast reproduce while feeding. When feeding, it also releases carbon dioxide, as well as alcohols , which make it give that characteristic flavor that we want for our bread dough. Another difference existing with chemical yeast is that the generation of gases occurs before coming into contact with the heat of the oven or frying and not while in contact with it. The fact that the masses increase inside the kiln is due to the fact that the gas already trapped during the fermentation, dilates when it comes in contact with the heat, causing our mass to rise. Within the baker’s yeast, we can find two different types that, fulfill the same function.
This kind of yeast, usually sold in the refrigerated section of supermarkets. Usually in the section where the butters are. They are very economical. They are presented as a “cube” of generally 25g in weight. They have a pasty texture to the touch, which breaks easily. Always keep refrigerated, until the moment of its use. Has a date of expiration of approximately one month. Approximately 20 g of this yeast should be used per kg of mass. The most famous brand is “Le vital”
Unlike fresh yeast, this kind of yeast does not need refrigeration to preserve itself. Its expiration date is also much more bulky, reaching to last years. It has a somewhat coarse sand texture. The disadvantage is that it is quite more expensive than fresh yeast (approximately double or triple). Still, it remains economical. It is usually found in the dry food section of supermarkets (along with soups, yeast chemistry etc ..) It should be noted that this yeast is more potent than the previous one so, you have to throw 1/3 of what We would do it if it were fresh. About 5-7g per kg of mass. Otherwise, it fulfills exactly the same function. The most famous brand is Maizena
Although I have named several brands of yeast, there are many more than these. I just wanted to mention them to try not to have any confusion at the time of purchase. If in doubt, you can always ask the people who work in the establishment in question.
Hopefully, with this article you have become clear the different kinds of yeasts and their uses. And that does not happen to me like that, use leaven that is not with preparation that is not !. If you have any doubts, do not hesitate to ask in the comments.

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