Angel Yeast, the world’s top yeast maker, announced it had developed the most recent dry yeast product, Premium Dry Yeast, to tackle today’s challenges of baking industry.
These innovative yeasts satisfy the current needs in the baking industry, including durability, convenience, and overall flexibility.
With the increasing use of yeast in various baking recipes, yeast producers have to face the task of developing formulas that meet the needs of the changing environment and the customs for food preparation in each region, as well as the needs of different customers.
Premium Dry yeast, the most recent dry yeast created by Angel, is a response to the most recent requirements of the baking industry for baked products.
The innovative advantages of Premium Dry Yeast include:
High-sugar yeast resistant to high osmotic pressure and weak organic acids
Some traditional French croissants, brioche, and Italian panettone, have high sugar and oil content, and excess oil or sugar may affect yeast fermentation. Large-scale food producers need to extend the shelf life of their bread and baked goods, so they need yeast that is resistant to weak organic acids to meet this requirement. Angel Yeast’s new Premium high-sugar dry yeast product is resistant to high sugar, high salt content, and weak organic acids, overcoming this challenge and ensuring rapid, high-quality fermentation.
Resistance to cold shock
Bakers in tropical climates must deal with high temperatures and harsh production environments. They need to add ice to control the dough temperature and avoid yeast fermentation that is too rapid. Angel Yeast’s new high and low-sugar yeasts are resistant to cold shock, meaning that they still allow standard fermentation, that is critical in recipes that require the addition of ice and cold water despite the significantly lower temperatures.
Well-adapted and easy to use
Harsh production conditions are another challenge for bakers worldwide. As a result, both mass-scale bakeries and home bakers seek high-quality, easy-to-use ingredients to maximize the overall appeal of their finished goods. Introducing this new and innovative yeast is a testament to Angel Yeast’s dedication to improving the quality and adaptability of dry yeast in the absence of specialized equipment such as fermenters and mixers, even when dealing with poor flour quality.
The research and development (R&D) process of Angel Yeast’s premium varieties of dry yeast has been comprehensive and responsive. Experimental phases have been designed for each application scenario, including high and low-temperature environments and different formulations. The formulations are then adjusted to improve the performance of the yeast based on the test results.
High-sugar yeast is designed for bakery products requiring recipes with 5%-30% sugar, while low-sugar yeast is suitable for baked goods made with recipes containing 0%-12% sugar. Angel Yeast’s new low-sugar variety is more tolerant to sugar, feasible for low-sugar bread recipes and fermenting high-sugar formulations.
Yeast producers select high-quality yeast strains from around the world and cultivate them in various extreme environments through techniques such as adjusting the physiological parameters to produce yeasts that can tolerate different environments. One strain comes from the Himalayan region and is resistant to cold water. The second strain is resistant to heat and high temperatures. In contrast, a third strain comes with a strong natural growth capacity and adaptability originating from a high-altitude, low-oxygen location.
In addition, both yeast varieties have a water content of not more than 5%, translating into a longer, 24-month shelf life in a cool, dry place under regular storage conditions. Quality, safety, and customer value are at the heart of Angel Yeast’s culture and approach to yeast fermentation and development. Angel Yeast’s new premium dry yeast provides a much-needed solution to today’s global baking challenges and consumer expectations.
Source: Angel Yeast
