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How to store compressed yeast properly?

S. Coven, L. Young
"Practical advice for bakers and confectioners"

QUESTION:
"We were advised to store the pressed yeast in the refrigerator, but it turns out that the temperature of the dough is much higher than the storage temperature. How to store the yeast properly?"

ANSWER:
The recommendation given to you is absolutely correct. Once made, the compressed yeast should be refrigerated (4 ° C) until needed to make the dough. Storing yeast at higher temperatures reduces its ability to produce gas. The proofing time is significantly increased when the pressed yeast is stored at 10 and 15 ° C. After storage for 14 days at 15 ° C, the time required for proofing the dough doubled. Storing compressed yeast at dough temperatures would be disastrous!

Therefore, it is very important that the yeast is stored under the most suitable conditions. Storage at 4 ° C reduces the possibility of unwanted yeast activity within the bar. Compressed yeast is usually transported at 1-4 ° C, and after delivery, it should be placed under the same temperature conditions as soon as possible. After removing the yeast from the refrigerator, it should be used as soon as possible. After being evenly distributed in the dough, yeast cells quickly warm up and begin to emit carbon dioxide.

Changes in the lifting force of the yeast appear as changes in the volume of the dough piece after proofing for a given time. If it is impossible to change the proofing duration to compensate for these changes (this is possible only in a few industries), then the volume of the finished product will be inconsistent, in addition, there will be defects in the appearance of the products, for example, crust breaks due to insufficient proofing.

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