Bakers Yeast
The purpose of yeast in bread-making is
to produce carbon dioxide and leaven the bread. In addition to this action,
yeast produces flavour compounds which improve bread aroma and help the
development of the gluten structure of the dough.
Bakers yeast is sold in various forms:
Fresh Yeast - a shorter shelf life product which requires refrigeration.
AB Mauri employs different yeast strains in different markets - the principal distinction is between yeasts which are specialised for low or high sugar breads, although there are many other factors in the choice of the most suitable strain. Although all yeast production processes are very similar to each other, AB Mauri has specific knowledge of the best processes to use with each of its strains and in each type of equipment.
Contact your local AB Mauri company for more details
Back to Yeast
Bakers yeast is sold in various forms:
Fresh Yeast - a shorter shelf life product which requires refrigeration.
- cream yeast - a pumpable suspension of yeast
- stabilised cream - similar to cream with added gum to prevent settling
- compressed yeast
- High Activity Dry Yeast (HADY)
- Active Dry Yeast (ADY)
AB Mauri employs different yeast strains in different markets - the principal distinction is between yeasts which are specialised for low or high sugar breads, although there are many other factors in the choice of the most suitable strain. Although all yeast production processes are very similar to each other, AB Mauri has specific knowledge of the best processes to use with each of its strains and in each type of equipment.
Contact your local AB Mauri company for more details
Back to Yeast