Yeasts promotes fermentation and consists largely of fungus cells (as Saccharomyces Cerevisiae) and is used as a leavener in baking. It gives the characteristic flavor in bread and other yeast-leavened products. dry, compressed, and cream yeast are all used in baked goods.
Lean dough compressed yeasts
Compressed yeasts is a type of baker’s yeasts that comes in a solid form. It is also known as cake or wet yeast. It is considered cream yeasts with most of its liquid removed. Generally, it has 30% to 40% total solids.
Osmo yeast is a special strain that performs better in high-sugar doughs than other yeast do and is capable of growing.
Vacuum-packed in the form of thin noodles, dry yeast can be added directly to the mixer with no prior rehydration required. The vacuum packaging boosts the stability of its fermentation power and eliminates any risk of outside contamination.
Osmo yeast is a special strain that performs better in high-sugar doughs than other yeast do and is capable of growing.
