Any mistress knows that the dough is lush when using special yeast. Yeast is called a colony of unicellular fungi, which during the period of active reproduction release carbon dioxide, making pastries of magnificent. Today, food yeast is produced in three types – in the form of liquid milk, bar in a compressed state or in a dry form. Of course, liquid or compressed yeast is more active, but having a rather short shelf life and their own storage features. Dry yeast with less activity have an advantage in a longer storage period.
The choice of yeast
When buying these dry products, it is necessary to carefully check the packaging, making sure of its tightness. This product is a living product that provides for the absence of sharp temperature changes or high humidity.
Therefore, violation of the integrity of the packaging causes the death of the fungus. Checking the packaging, it is necessary to shake the bag, making sure the product of the product and the absence of sticky fragments. If it is possible to see the yeast themselves, then the color of suitable goods can be of two types-light yellow or light brown.
Next, find out where the sold product is stored. The storage place of compressed yeast is a refrigerator, while liquids should be stored in a room with a temperature of +15C ° to +18C °. The best option would be to pack off small bags containing from 10 to 11 grams necessary for use from 1 kg of flour.
Today, many domestic manufacturers and foreign manufacturers add a variety of additives prohibited by law to extend the shelf life. To choose high -quality yeast, you need to focus on the instructions of GOST, which are guided in the manufacture of quality products.
In general, it is recommended to get acquainted with the inscriptions on the label – the yeast differs in vitality, different reproduction speeds and the presence of lifting force. Also on the label, the manufacturing date is affixed together with the shelf life.
So, going to the confectioner store, do not rush to buy, first study the goods well. The splendor and taste of finished baking will undoubtedly depend on competent choice.