Mary Fitzpatrick, director of sales, bakery and food service, Red Star Yeast Co., said that customers in the fresh pizza market prefer the yeasty flavor contributed by active dry yeast (ADY). “You can use regular bakers yeast, but you’ll get more consistent results with a sugartolerant variety,” Mr. The stresses on bakers yeast are not the same when viewed in light of the baking formula and process, fresh versus frozen, sugarfree versus high-sugar, preservativefree versus preservative included.”įor example, sugar tolerance is a quality needed in the Hispanic market, particularly for production of sugarrich conchas, the signature bread offered by most panaderias. The choices now answer needs in terms of formulation and production needs such as osmo- and sugartolerant styles. Why are there so many bakers yeast choices? Arnaud Deniaud, director, technical services, Red Star Yeast/Lesaffre, answered, “Bakers started to realize yeast could be adapted to specific applications. Additionally, the company supplies Eagle VitaD bakers yeast, an active yeast that is also a natural source of vitamin D, which he described as “a true nutritional benefit for the baker to provide to the consumer.” Van Eijk as an example, perform better t h a n regular b a ke r s yeast in f o r mu l a - tions low in sugar and without mold inhibitors, while high-sugar strains suit high-sugar products that also contain calcium propionate.“Most fresh yeast used in North America is a compromise between lean and sweet dough performance using a single yeast strain,” Dr. “The proliferation of choices for bakers yeast results mainly from a compromise between the costs (in use) and the benefits of differentiation,” said Jan Van Eijk, PhD, research director, Lallemand, Montreal, QC. Bright reported, “Our customers are becoming more sophisticated and their needs more specialized, and our R&D experts spend a consid- erable amount of time and effort to provide for the bakers’ needs.” He noted a current big push to differentiate bakers yeast products by increasing their value to the customer and gave as examples the highly specific needs for yeasts suitable for frozen dough or high-sugar breads.“Such characteristics are driving the changes in baker yeast products,” he stated. “Yeast doesn’t always get its due respect,” Mr. “Most are conversions, but nearly every new bread bakery is built with automated ingredient handling capability, and that includes cream yeast.” (National Yeast is partnered with Minn-Dak Yeast Co., Wahpeton, ND, and USA Yeast Co., Hattiesburg, MS.) “Most of the automated bakeries now use cream yeast,” Mr. The huge jump in usage of cream yeast by larger bakers was also noted by Scott Miller, National Yeast, St. “It enables them to use a closed-loop ingredient handling system with automatic delivery of the yeast directly to drop points at the mixers.” Sanitation, always a concern with yeast, improves because cream yeast is handled in the bakery by a tank system with automatic clean-in-place capacity, and there are no bags to open and discard.
“Cream yeast is a necessity for the big bakers,” Mr. “Its gassing activity is adjusted at load-out from the manufacturing plant, so it shows increased consistency compared with crumbled or block yeast. LLC, Lesaffre Yeast Corp., Milwaukee, WI, estimated that cream yeast accounts for 75% of yeast sold by the company and for good reason. Dean Modglin, director of sales, wholesale bakeries, Red Star Yeast Co. In the decade since its introduction, cream yeast now dominates in wholesale production of bread.
0 kommentar(er)
