Pizza Making Forum

General Topics => Ingredients & Resources => Dough Ingredients => Topic started by: Pete-zza on February 14, 2017, 11:47:51 AM

Title: Article on Yeast
Post by: Pete-zza on February 14, 2017, 11:47:51 AM
Our members frequently deal with yeast issues in their dough formulations. Here is an interesting article on what the yeast producers have been up to with their yeast products:

http://www.bakingbusiness.com/Features/Formulations/2016/12/Getting-creative-with-yeast.aspx

Peter
Title: Re: Article on Yeast
Post by: norcoscia on February 14, 2017, 12:11:17 PM
I don't understand how they can mix frozen dough, I must be misunderstanding something?
Title: Re: Article on Yeast
Post by: Pete-zza on February 14, 2017, 02:19:52 PM
I don't understand how they can mix frozen dough, I must be misunderstanding something?
Norm,

The preparation of frozen dough in a home setting is in an entirely different league than the commercial production of frozen dough. So, yeast producers have developed strains of yeast that benefit commercial producers of frozen dough.

Peter
Title: Re: Article on Yeast
Post by: norma427 on February 14, 2017, 08:25:34 PM
Peter,

Interesting article!

Norma
Title: Re: Article on Yeast
Post by: jsaras on February 15, 2017, 12:18:29 AM
I've forgotten what little I knew about microbiology, but I'm beginning to dabble with wine making and there are MANY varieties of dry commercial yeasts available to wine makers.  The wine maker chooses the yeast strain to get certain flavor characteristics as they all interact with the varietals differently.  Given that, I wonder why bakers yeast is limited to a single, non-descript strain.  It would seem to me that it should be possible to create ADY versions of various sourdough organisms.