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Storage Instructions for Yeast

Yeast storage

Dalian JustLong Imp.& Exp. Co., Ltd. we are specializing in food additive industry production and development. Relying on bio-tech and food production tech, we are dedicated to bakery yeast, baking powder, Meanwhile, we develop yeast nutrition for poultry, human and plants.

For years, we have been working closely with our business partners from Asia, Europe, Africa, Middle-east, American and have been promoting market share increasingly.

When you feel that you have controlled the time, temperature and humidity, and you find that the bread is still unsuccessful or the bread cannot be fermented, have you ever thought about whether the way you store the yeast is correct? It is estimated that some careless people who did not read the instructions carefully when using the yeast did not find that the yeast should be stored in the refrigerator…

Yeast is an active fungus, that is to say, it is alive, so it must be stored carefully. If it is not stored properly, the yeast will die in large numbers and will no longer have any fermentation effect.

It is recommended that if you buy dry yeast in large packages, it can be stored in a cool place at room temperature before opening. After opening, please seal it up as soon as possible or put it in a sealed bottle, and then put it in the refrigerator (4-5°C is best), the sooner you use it up, the better. Generally, it can be stored for 4-6 months in refrigeration. However, if you do not intend to use it for a period of time, it is recommended to store it in a freezer for a longer period of time, up to 2 years. It is also possible to reserve some commonly used amounts and store them in airtight jars for refrigeration, while the others are sealed and stored in the freezer. However, I still recommend that it is more appropriate to buy yeast in small packages for household use or for those who do not use it very often, so as not to lose its activity if it cannot be used up for a long time.

In fact, the success of making bread is not necessarily due to the yeast. The temperature of the dough, the oil content, the amount of salt and sugar, etc. will all affect the fermentation speed and effect. In addition, the dough is successfully prepared, and various unstable factors in the baking process of the oven will also lead to differences in the effect of the finished product. But yeast failure is the most common problem. So how to store and use yeast, and check whether the yeast is active can prevent us from making the most primitive and simple mistakes, so that we will not fail at the starting line…

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