OK, so we’re all familiar with the most popular of baker’s yeasts, including instant dry yeast, but what is semi-dry yeast? And most importantly, what can it do for you and your commercial bakery’s unfermented frozen (UFF) doughs? A heck of a whole lot, that’s what. So, what is semi-dry yeast? Michael Heimink, Technical Applications Manager here at Bellarise®, explains…. Read more »
Baker’s yeast, brewer’s yeast, yeast that lives in infected toenails—they all descended from a common ancestor. When scientists in France set out to sequence 1,000 yeast genomes, they looked at strains from all the places you might expect: beer, bread, wine. But also: sewage, termite mounds, tree bark, the infected nail of a 4-year-old Australian girl, oil-contaminated asphalt, fermenting acorn… Read more »
Scientists have created a new way of speeding up the genome evolution of baker’s yeast Saccharomyces cerevisiae, the same yeast we use for bread and beer production. This is to develop a synthetic yeast strain that can be transformed on demand, making it particularly attractive for industrial biotechnology applications, such as the mass production of advanced medicines to treat illnesses… Read more »
Lesaffre is targeting opportunity for fermented ingredients such as yeast, amid a reinvigorated interest in the use of these age-old processes. Growing global demand for natural and clean label ingredients is further boosted by an overarching theme towards salt and sugar reduction. These market dynamics have led the company to expand production, including at a key French facility, but future… Read more »
Lallemand is expanding its range of Instaferm® VitaD® yeast products, with the introduction of Instaferm® Inactive VitaD® Plus Concentrate. This 100% natural yeast product contains a highly concentrated amount of Vitamin D. It is ideal for vitamin D enrichment of bread premixes. Vitamin D is now considered a nutrient of health concern by many health agencies. Although the Recommended Daily… Read more »
The texture and flavor of standard bread is the target of gluten-avoiders. Obtaining these taste and texture is as essential for free-from products as it is for any other type of bread. To achieve this, using yeast is necessary. Yeasts are single-celled fungi that convert carbohydrates into carbon dioxide and alcohols during fermentation, the process that transforms dough. These microorganisms… Read more »
Sourdough and sour cultures have been used as part of food manufacturing since Ancient Egyptian times. Sourdough was used to give bread flavor and add volume to the loaves being baked. Modern research also suggests that sourdough could also remove mycotoxins from affected wheat. By Nathan Giles, Senior Bakery Technologist, Campden BRI Modern day fermentation for bread is achieved by… Read more »
If beer and bread use almost the exact same ingredients (minus hops) why isn’t bread alcoholic? originally appeared on Quora: the place to gain and share knowledge, empowering people to learn from others and better understand the world. Answer by Josh Velson, part data scientist, part chemical engineer, on Quora: All yeast breads contain some amount of alcohol. Have you… Read more »
Orkla Food Ingredients has signed a licence agreement with Renaissance BioScience to exclusively produce and sell Renaissance acrylamide-reducing yeast to food manufacturers in the European Nordic and Baltic markets.
Lesaffre acquires Sensient’s Strasbourg yeast extract food business in order to widen its range of yeast extracts products
