I What is BAKERS YEAST ?

• Bakers Yeast is a product, which is obtained by fermentation process and used basically for the Bakery Industry
  
  
• Yeast starts from a living organism formed of only one cell, but in spite of its inert aspect, a block of yeast is in reality formed from a gigantic number of unicellular organisms visible only under a microscope.
  
  
• A small 1 cm cube weighs about 1 gr. and contains 10 billion living cell of yeast.
  
  
• The yeast produced industrially and used worldwide by bakers is a strain from
  " SACCHAROMYCES CEREVISAE ".
  
  
• From only one cell, the genetics and biochemical characteristics of which are analysed and carefully controlled in the laboratory, the yeast manufacturer has to propagate life and produce, in a fermentation tank, billions of cells which will enable the baker to initiate the complex mechanism of fermentation in the dough which will be rapidly deprived of oxygen .
  
  
• For bread, the amount of yeast used is between 0.5 and 5 kilos of fresh yeast for 100 Kg of flour.
  
  
• In practices, this proportion varies effectively according to the baking process, bakery conditions type and quality of bread, temperature, type of flour, of the bakery.
  
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