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The Story of Yeast

We all use it, but do we really know what it is? Yeast is present in many products we eat every day. Let’s take a closer look at this wonder of nature.

Yeast is the generic name for a single-celled microorganism found in nature, invisible and detectable only under the microscope. Yeast’s metabolic properties distinguish it from other microorganisms and enable its use in food production. Under favourable conditions, yeast cells reproduce and thrive.

How Is Yeast Produced?

Do you know how Pakmaya yeast is produced?

History of Yeast’s Journey to Our Tables from Ancient Civilizations

From the very first civilizations to the present day, Saccharomyces cerevisiae – or yeast cells – are found in three varieties: fresh, dry and liquid. With its rich history and composition, yeast is not only a food product used to leaven doughs, but also a healthy food source that contains proteins, various minerals and vitamins.

In most cultures and popular beliefs, the sacred nature of bread has also extended to yeast, which has become a main ingredient in various food products. Over time, yeast has been one of the most extensively researched ingredients, leading to significant scientific developments in this field.

There are several historical records of the first use of yeast in food. One record credits the first yeast preparation to an Englishman named Mason in 1792, while another reference mentions that yeast was first used in the Netherlands, in 1781. However, the scientific reference regarding yeast is known to have been made in the 1859s, with Louis Pasteur’s discovery that yeast is “a living microorganism based on fermentation”. This discovery was the starting point for scientific research of yeast and its transition to an industrially used food product. The first packed yeast for commercial use was released in 1868.

Frequently Asked Questions about Yeast

What is yeast?

Yeast is a single-celled microorganism found in nature in different varieties. There are yeasts almost everywhere: in wheat, chickpeas and similar legumes, in grapes and even in apple peel.

Where can you find yeast?

When we say yeast, many of us only think of bakery and pastry products, yogurt and other dairy products. The microorganisms that turn milk into yogurt or kefir are lactic acid bacteria, not yeasts. They thicken the milk and make it sour.

What is baker's yeast?

Its scientific name is Saccharomyces cerevisiae. It is a group of microorganisms that enrich the taste of bakery and pastry products, help them rise, become fluffier and easier to digest.

What are the yeast types?

Fresh yeast

Fresh yeast, also known as compressed yeast, is a type of yeast with a high water content. Thanks to its water content, the yeasts are alive, which is why yeast must be stored in the refrigerator, at low temperature. Fresh yeast in cube form is fragile and can be easily crumbled, thus making it easy to be added in dough.

It has a shelf life of approximately 40 days and it doesn’t need special conditions of use.

Instant dry yeast

Instant yeast is a type of yeast in fine granules and is obtained by drying the yeast using a special technique. It is easy to use and to dose and it doesn’t require dissolving – it can be directly mixed with the flour.

Due to its low water content, it can be stored at room temperature in its packed form. It has an extended shelf life.

Active dry yeast

Active dry yeast is a yeast with large granules and a very low water content. It is easy to use and to dose and the yeast granules must be dissolved in water or milk before use. It can also be used in bread machines.

Due to its low water content, it can be stored at room temperature in its packed form. It has an extended shelf life.

How much yeast should I use to make bread?

The quantity varies depending on the recipe, but, on average, the dosage is 5-6% of the amount of flour for fresh yeast or 1.5-3% of the amount of flour for dry yeast.

How do I use the fresh yeast?

Fresh yeast can be used as it is or by dissolving it in warm milk or water with 1 teaspoon of sugar, to make it active.

How do I use instant yeast?

It can be used directly by adding it into the flour, without needing to be dissolved in water or milk.

1 sachet of Instant Dry Yeast 10g is recommended for 750g of flour (for doughs with no sugar).

1 sachet of Dry Yeast for Pizza 7g for 350g of flour, for elastic doughs for pizza, focaccia, ciabatta.

1 sachet of Sweet Dough Yeast 15g for 1 kg of flour, for all doughs with a high sugar content (>5%).

How do I use active dry yeast?

Active dry yeast requires dissolving in warm water or milk before use. Depending on the recipe, use 1-2 tablespoons of Pakmaya active dry yeast for 1 kg of flour.

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