High Quality Active Dry Yeast

Active Dry Yeast Complete Product Details

Overview

Active dry yeast is a dehydrated form of yeast that is commonly used in baking and fermentation processes. It is known for its long shelf life and ease of use, making it a staple in home and commercial baking.

Chemical Details

• Common Name: Active Dry Yeast
• Scientific Name: Saccharomyces cerevisiae
• CAS Number: 8013-01-2 (for yeast in general, not specific to active dry form)

Physical Properties

• Appearance: Granular, light tan to off-white powder.
• Odor: Mild, characteristic yeasty smell.
• Moisture Content: Typically around 5% or less.

Nutritional Content

• Protein: Approximately 40-50%.
• Vitamins: Rich in B vitamins (e.g., B1, B2, B3, B5, B6, and B12).
• Minerals: Contains essential minerals such as selenium, chromium, and phosphorus.
• Amino Acids: Provides a variety of essential and non-essential amino acids.

Applications

1. Baking:

   • Used as a leavening agent in bread, rolls, and pastries. Converts sugars into carbon dioxide, causing dough to rise.

2. Brewing:

   • Employed in the fermentation of beer and other alcoholic beverages.

3. Nutritional Supplements:

   • Added to health foods for its nutritional benefits, often marketed as a dietary supplement.

4. Fermentation:

   • Utilized in the production of various fermented foods like yogurt and sauerkraut.

Advantages

1. Long Shelf Life:

   • Can be stored for long periods without refrigeration if kept in a cool, dry place.

2. Ease of Use:

   • Simply requires rehydration in warm water before use, making it convenient for home bakers.

3. Versatile:

   • Suitable for a wide range of baking applications and fermentation processes.

4. Nutritional Value:

   • Adds nutritional benefits to baked goods and dietary supplements.

Storage and Shelf Life

• Storage: Store in a cool, dry place in an airtight container. Refrigeration can extend shelf life.
• Shelf Life: Typically 1-2 years, but check expiration dates for optimal performance.

Usage Instructions

1. Rehydration: Dissolve active dry yeast in warm water (100°F to 110°F or 38°C to 43°C) for about 5-10 minutes until frothy.
2. Mixing: Combine with other ingredients according to the recipe.

Conclusion

Active dry yeast is a versatile and convenient ingredient essential for baking and fermentation. Its ease of use and long shelf life make it a popular choice among both home bakers and professionals. If you have any specific questions or need more details, feel free to ask!