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Online Pete-zza

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Article on Yeast
« 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

Offline norcoscia

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Re: Article on Yeast
« Reply #1 on: February 14, 2017, 12:11:17 PM »
I don't understand how they can mix frozen dough, I must be misunderstanding something?
Norm
Baker's Pride GP-61 NG and PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

Online Pete-zza

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Re: Article on Yeast
« Reply #2 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

Offline norma427

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Re: Article on Yeast
« Reply #3 on: February 14, 2017, 08:25:34 PM »
Peter,

Interesting article!

Norma

Offline jsaras

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Re: Article on Yeast
« Reply #4 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.
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