Do you know everything about yeast?
FAQ

Yeasts are single-celled micro-organisms naturally present in the environment. The yeast that is used for breadmaking belongs to the species Saccharomyces cerevisiae. During leavening, the micro-organisms produce carbon dioxide, raising the dough, and making it fluffier.

Yes, yeast is a micro-organism present in nature and during its reproduction at the industrial level it does not undergo any alteration.

The yeast production method consists of growing the Saccharomyces cerevisiae cells, feeding them with the sugar contained in molasses, a raw material derived from beets and sugar cane.

All production phases must be precisely planned and controlled to ensure the purity of the product and the uniformity of its leavening qualities.

In suitable conditions, yeast produces large amounts of carbon dioxide, which makes the dough soft and makes it rise. Fermentation also has nutritional benefits.

No, yeast for making bread is not an allergen.
On the contrary, some products called “Sourdough starter” or “Natural yeast” that is found on the market may contain flour or chemical additives that are potential allergens.

No, yeast for breadmaking is a Gluten-Free food.

Yes. Yeast belongs to the mushroom family, and no animal-derived products are used in its production. Therefore, yeast is ideal for vegetarian and vegan diets, providing high-quality vitamins and protein from a non-animal source.

Yes, since our yeast production process is Kosher certified.

Yeast has a specific aroma that enhances the flavour of fermented foods. It gives bread a unique aroma and flavour.

Sourdough starter is a mixture of cereal flour and water in which lactobacilli and yeasts of different species present in the environment are fermented. The sourdough starter that is available on the market is an industrial product that primarily contains flour and may also contain enzymes or chemical additives; therefore, it is not correct to identify it as “natural yeast”.

Leavening agents, also known as chemical yeast, are found on the market in packets for sweets and bread. Leavening powders are mostly made up of one part alkaline, usually sodium bicarbonate, and one part acid, often cream of tartar, and a starch such as corn or potato starch. The powders make the dough rise through a chemical reaction that produces carbon dioxide.

Yeast is an active fungus; therefore, observe the following precautions during use:

  • incorporate the yeast at the beginning, with the other dry ingredients, except for the salt. If it is added afterwards, it may not mix in well;
  • The proofing temperature should be around 28°; at lower temperatures, the yeast does not activate;
  • increase the amount of yeast in the event of a sudden drop in temperature;
  • the less yeast used, the more time it will take for the dough to rise.

Yeast is a very delicate micro-organism that dies when the temperature exceeds 45°C. While cooking bread or pizza, for example, the yeast dies, and its fermentation activity comes to an end.
The “bloating” sensation that often occurs when we eat pizza or bread is not due to the yeast but often to difficulty in absorbing the grains and the presence of additives or enzymes used during the breadmaking process.

Fresh yeast, in blocks, must be stored in the refrigerator at a temperature between 0 and 10°C.

Since yeast is a living microscopic organism, it suffers at freezing temperatures; therefore, even if the rising capability remains, we recommend following the instructions on our packages.

“Lievito di birra” is the Italian translation of Saccharomyces cerevisiae, a scientific designation attributed to Louis Pasteur who, in the mid-1800s, discovered how the process was used in fermenting beer.

In Latin, Saccharomyces means sugar fungus. The name of the species, cerevisiae, comes from Ceres, the Roman goddess of the harvest and fertility.

  • About 1/3 of the weight of fresh yeast is made up by the yeast cells, with the rest being water. It must be kept in the refrigerator between 0°C and 10°C and has a shelf life of 45 days.
  • Dry yeast is a product made up of about 95% yeast cells, with the rest being water. It must be kept in a vacuum-sealed package at room temperature and has a shelf life of 2 years.

For more in-depth information, take a look at the technical specifications for the products.

  • It is too cold. Put the dough in a warmer location.
  • The yeast is expired.
  • The dough was too hot and inactivated the yeast. 
  • Too much flour or sugar in the dough. Be careful and remember that the dough should be a bit sticky; do not use too much flour.

The ratio of yeast to flour varies according to the recipe, but usually, 25 grams of fresh yeast, or 7 grams of dry yeast, are used per 1 kg of flour.

Leaving the dough rest after working it should not be taken for underestimated. Cover the dough with a clean towel or plastic film. This little “nap” lets the gluten relax and settle.

One teaspoon of yeast has 5 calories and 12% of the daily recommended allowance of sodium. It supplies a small quantity of calcium and potassium to your diet.

Zeus is the brand of reference for quality and service in the bread yeast sector. Our Company is committed to the continuous pursuit of quality and excellence. We pay particular attention to environmental sustainability and commitment in the field of corporate social responsibility.

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