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Process and storage conditions of active dry yeast

active dry yeast

Process introduction of active dry yeast:

The production of active dry yeast uses starch or sugar factory waste honey as raw material, mixed with nitrogen-containing chemical substances such as ammonium sulfate and urea, after disinfection and sterilization, introducing sterile air, culturing at constant temperature, expanding step by step, collecting yeast slime, granulating the yeast slime, and drying in a low-temperature boiling drying bed or fluidized drying bed to obtain the finished product, which is vacuum-packed with aluminum-plastic film into 500 g/pack, 100 g/pack, 30 g/pack, 10 g/pack and other specifications and put on the market. The shelf life (shelf life) is one to two years. .

There are two types of yeast on the market: dry yeast and fresh yeast. The former is more popular and lasts longer. Fresh yeast produces a better quality dough and is therefore often used by artisan bakers and culinary enthusiasts. But the disadvantage is that the storage period is too short, generally only 15 days, and it needs to be stored in a low temperature environment of 4-6 degrees.

Dry yeast is a dormant pile of yeast granules waiting to be activated.

Dried yeast generally has a shelf life of two years and only needs to be stored in a vacuum at room temperature. This type of yeast is commonly used in China.

Once you open the package for the first time, the rest is refrigerated or frozen. Dried yeast is very perishable when exposed to air, moisture or heat and needs to be refrigerated after opening.

Wet yeast (liquid yeast) can generally only be stored for 15 days, and it needs to be stored in a low temperature environment of 4-6 degrees.

Storage of dry yeast:

  1. Yeast packaged in good aluminum foil has a shelf life of 2 years.
    After the yeast powder is opened, clamp the mouth tightly with clips and put it in a dry and cool place. As long as it is not damp or agglomerated, it can be placed for 2 to 3 months.
  2. Yeast after opening must be stored in the refrigerator or cold storage at a moderately low temperature. If stored at room temperature, it is easy to autolyze and spoil. The effective storage period is only 30 days, so you can’t buy too much at one time, and you need to purchase frequently. Requires activation before use.
  3. In the three seasons of spring, autumn and winter, it is generally necessary to use warm water at 30-35°C for 10-15 minutes to activate, and the fresh yeast can only be added to the flour after the activity is restored. However, using a high-speed mixer in summer can activate without water in advance.
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