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Contact: 0232 765 120
Pakmaya yeast is gluten free.
Barm and bakery yeast share the same race: Saccharomyces cerevisiae. To produce beer, the yeast has an anaerobic fermentation, whilst the bakery yeast has an aerobe fermentation. Their parameters are the same.
Fresh yeast it’s measured according the flours quantity as follows:
- a 25 grams Pakmaya yeast pack it’s enough for 500 grams of flour;
- a 50 grams Pakmaya yeast pack it’s enough for 1 kg. of flour;
- a 100 grams Pakmaya yeast pack it’s enough for 2 kgs. of flour;
- a 500 grams Pakmaya yeast pack it’s enough for 10 kgs. of flour;
For 1 kg. of floor it’s used 70 – 100 grams of Pakmaya fresh yeast.
In small quantities, the sugar enhances fermentation, but when sugar quantity is more than 4% from the flours weight, this creates an osmotic pressure and stops yeast from growing.
Sweet doughs contain a sugar density up to 30%, which is why it’s required to add up fresh yeast up to 7 – 10%: 70 – 100 grams of yeast / 1 kg. of flour.
Dry yeast can be dissolved in warm water, mixed and wait for 5 to 10 minutes before use. The instant dry yeast it’s added with the flour (doesn’t require dissolving).