Yeast is a microorganism that has been used by humans, in bread making and brewing, for thousands of years. Strains from the Saccharomyces cerevisiae (S.cerevisiae) yeast family are utilised commercially, and AB MAURI has many different strains within its culture collection. In bread making yeast is used to produce carbon dioxide (CO2) to leaven the bread. In addition to CO2 production, yeast produce flavour compounds which improve bread aroma and helps the development of the gluten structure of dough.
AB MAURI produces yeast in 2 distinct forms; Fresh and Dry. The application of the product within the market place and the integrity of the cold supply chain would determine which format is used.
Fresh Yeast is a short shelf life product which requires refrigeration. The fresh yeast can be supplied in a variety of different formats;
• Cream; a liquid suspension of yeast of approximately 18-20% solids by weight.
• Stabilised cream; a liquid suspension similar to cream but with the addition of a gum to prevent settling.
• Compressed yeast; at a solids range of 29-34% by weight, compressed yeast can be sold as in blocks (commonly 500g or 1000g) or as a crumb in bags. The consistency of compressed yeast varies according to market requirements, ranging from plasticine to a friable crumbly texture.
Dry Yeast has a much longer shelf life compared to fresh yeast, but is also produced in a variety of formats;
• High Activity Dry Yeast (HADY), this is also called Instant Dry Yeast (IDY)
• Active Dry Yeast (ADY)
• Protected Active Dry Yeast (PADY)
• Inactive Dry Yeast
In addition to the different formats (fresh and dry), AB MAURI employs different yeast strains in different markets. The principal distinction is between low and high sugar yeasts, although there are many other determinants of the most suitable strain. The selection and approval for use of commercial production strains should be a consultative process involving commercial and technical people both within region and at the corporate level. The selection of production strains should be based on a sound understanding of the strains suitability for the specific markets into which it will be applied as well as on its particular production parameters. This is to ensure that the best commercial and manufacturing outcome can be realised.
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