SECRET DES TRADITIONS selected for you a yeast of high quality, qualified for the production of biological bread, for its particularly high fermentation power.
Instant yeast takes its name on the fact that it is not necessary to rehydrate it before adding it to flour.
Its fermentation power is identical to the one of pressed yeast, but for a weight 3 to 4 time less. Therefore, you need 1kg of this yeast for 3 to 4kg of pressed yeast.
It can be used as easily as pressed yeast because because the smoothness and the porosity of the
particles allow a fast and homogeneous distribution of yeast in the paste.
Because of the difference of dry matter, it is important to compensate the difference of weight in water.
It also offers the additiontal qualities of dry products: long conservation, easy stocking, stability and regularity.
The thin particules of instant yeast, dried on a fluidized bed, are vacuumed and packed. It is why the SELECTION SECRET DES TRADITIONS instant yeast can be kept in its original packaging for a period of two year in a dry and freash area (<25°C).
You need to stock the partially used packages in a cold area. They need to be carefully closed. In those conditions, the yeast will maintain its normal activity for a period of at least 1 to 2 years.
This yeast can be directly added to flour or paste during kneading; the use of this instant yeast necessitate precaution: it must never be in contact with cold water, ice or the refrigerated borders of the bread maker.
For this, all you need to do its to dry mix it to the flour or to gently powder it at the beginning of kneading.
If you are using a bread maker, follow carefully the instructions of the machine.
BAKER'S YEAST, natural living product
The bread that we eat today is the result of a 5000 years evolution. This ancestral heritage is the fruit of the discovery of a processus to lift the paste.
Many civilizations, Egyptians, Hebrews, Greeks, and after the Gallics and Iberes, were making fermented food products. Bread, wine, beer week obtain by empiric processus.
It is only during the 19th century that scientifical progresses revealed the secrets of the power of yeast. It is the French chemist Louis Pasteur which, between 1857 and 1863, proved that fermentation was due to living micro-organisms.
These natural grain and fruit contaminants were identified as microscopic mushrooms called Saccharomyces cerevisae.
The yeast industry still started in Austria in 1846, with the Mautner processus, and then in England in 1886 with the continual aeration of the middle of the culture. Decisive progress were made in Denmark and Germany between 1910 and 1920 with the process of progressive supply of sugar in the presence of oxygen.
In the last decade of the 20th century, the baker's yeast is made worldwide at a rate of 2.5 tons per year. It is the most important production of micro-organism because of the giant technical and scientific progress exploited and developed by this industry. It also was able to be present, by its innovative processus, in every fermentation industries caracterized by biotechnologies. Production of enzymes, amino acids, vitamins or therapeutic molecules: hormones, antibiotics, vaccines...
Keywords : high quality yeast, manufacturing organic bread