Application Key:
Yeast is vital in bread baking, not only for leavening, but also for delivering the wonderful flavour and aroma we all love from freshly baked bread.
MAURI Instant Dried Yeast 2 x 5KG
A high activity instant dried yeast packed in convenient portion packs.
MAURI Instant Dried Yeast 20 x 500g
A high activity instant dried yeast packed in convenient portion packs.
MAURI Compressed Yeast
A high activity fresh compressed yeast.
MAURI Compressed Yeast
A high activity fresh compressed yeast.
MAURI Liquid Cream Yeast
A high activity liquid cream yeast.
Bakers Yeast Australia
Yeast has three key functions in dough:
• Produces carbon dioxide gas that expands the dough to the required volume and gives it the light sponge-like texture necessary for the production of bread with good eating properties.
• Matures or develops the dough through the action of fermentation on the gluten structure.
• Provides flavour through the production of complex chemical compounds, a by-product of the fermentation process.
Types of Bakers Yeast
1. Liquid Cream Yeast
Large modernised plant bakeries use Liquid Cream Yeast, and some medium sized bakeries, particularly where bulk handling and storage of product is required. Yeast Cream is stored in refrigerated stainless steel tanks at the yeast manufacturing facility prior to being delivered to the bakery as Liquid Cream Yeast. Delivery to bakeries takes place in insulated stainless-steel road tankers and is stored on site at the bakery in refrigerated stainless steel tanks at 2°C – 6°C with a best before time of 10 -14 days prior to manufacture. The storage tanks and delivery lines to mixers and equipment require regular cleaning and maintenance.
Liquid Cream Yeast is a natural product, having easy handling characteristics at the mixer and uniform dispersion throughout the dough mass in all types of mixers. It is tolerant to high and low temperatures of dough water, has fast gas production in dough and provides very consistent gassing activity.
2. Fresh Compressed Yeast
Following the production process, Yeast Cream is fed onto a continuous rotary vacuum filter where the “dewatered” yeast is removed from the filter drum by a knife blade and the resulting ‘crumbled yeast’ is conveyed to the packaging operation. In this operation, the crumbled yeast passes into an extruder where it is compressed into blocks, wrapped in wax paper and stored under refrigeration prior to delivery.
Plant bakeries, medium sized bakeries, in-store bakeries, and traditional bakeries use Compressed Yeast. It is a natural product having easy handling characteristics at the mixer and uniform dispersion throughout the dough mass in all types of mixers. It is tolerant to high and low temperatures of dough water, has fast gas production in doughs and provides consistent gassing activity.
Compressed Yeast requires refrigeration for transport and storage condition at 2°C – 6°C. With a best before time of 26 – 28 days in sanitary areas with controlled stock rotation.
3. High Activity Instant Dried Yeast (H.A.D.Y. / IDY)
Following the production process, Yeast Cream is “dewatered” over a rotary vacuum filter drum and the resulting crumbled yeast is fed via an extruder into the drier which results in the production of granules of High Activity Instant Dried Yeast. This is then packaged into foil vacuum packs.
High Activity Instant Dried Yeast is generally used where fresh yeast is not available. The inclusion of rehydration agents allows the yeast to be added directly to the flour (in most cases) prior to mixing. High Activity Instant Dried Yeast is intolerant to cool or ice dough water and requires significant hydration time in the dough.
High Activity Instant Dried Yeast has a consistent gassing activity. It is recommended to store High Activity Instant Dried Yeast in a cool, dry area (20°C). Under ideal conditions, a storage stability of up to 2 years is achievable. High Activity Instant Dried Yeast requires no refrigeration. Once opened, transfer to an airtight container and use within 7 days.