Product Description
Bio Ruf organic yeast
made in Germany
Expiry date T4 / 2021
Baking yeast is a type of baking ingredient used mainly when making bread. Yeast blooms for hatching effect through incubation. Yeast is raw microorganisms capable of secreting enzymes such as carbon dioxide (CO2) to help promote the fermentation of the powder, making the powder more enlarged.
Conditions to promote the effects of yeast
In other words, what conditions can activate the CO2 secretion microorganisms. Each type of cake as well as each type of yeast blooms differently. Depending on the requirements of each type of cake, we adjust the water temperature accordingly.
0-14 degrees C: Enamel is almost inactive (0-1 degrees C is the enamel storage temperature)
15-20 degrees C: too cold, so the operation is very weak and slow
20-37 degrees C: ideal temperature, most enthusiastic activity
38-59 degrees C: too hot so the reaction is slow
60 degrees C or more: yeast will die
How to use yeast to hatch?
In order for yeast to expand, it is necessary to ensure 3 conditions: Humidity (water), food (sugar helps yeast work better) and temperature (warm about 32-38 degrees C).
Steps to use hatching yeast
Step 1: Check if the yeast blooms are still "living"
Add a little yeast to warm water, if the yeast blooms, it will still work well. This step is important because if for some reason, the yeast blooms no longer work, no matter how we activate the powder cannot expand as desired.
Step 2: knead the dough.
The kneading stage is also one of the important steps for the yeast to bloom to work properly. The dough helps the production of carbon gas (CO2) quickly and increases gluten (adhesive substances) in the cake dough. When the dough starts to knead, the air holes in the dough begin to form and the more kneading, the more air holes will be small, but the air holes are small and create a spongy baking texture with small air holes. This will definitely taste a lot better.
Step 3: The fermentation process or baking powder itself after the above effects.
At this time, place the molded dough in a bowl (or bowl) at least twice larger than the dough. Oil can be applied to the bowl before placing the powder in so that the dough does not stick when hatching. Seal the bowl with food wrap paper or a towel so that the steam does not lose and creates an environment for the enamel to work properly. Usually, when the dough is doubled, it shows the enamel works well and at this time we take out the dough and continue to knead for a while so that the hatched air bubbles will be spread evenly throughout the dough.
yeast hatch
Step 4: Squeeze and bake the cake.
Squeeze the cake according to the type of cake you make and let the dough rest and continue to bloom for about 15-20 minutes before baking.
Usually sweet breads are baked at 175-190 C (350-375 F) while other breads are baked at higher temperatures than 205-220 C (400-425 F).
