Yeast fermentation Italy Producer Yeast fermentation Italy Yeast fermentation Tuscany Florence Home Company What is the yeast Products Frequently asked questions Contacts FREQUENTLY ASKED QUESTIONS 1. What is yeast? Yeasts are single-celled micro-organisms naturally present in the environment. The yeast that is used for baking belongs to the species Saccharomyces cerevisiae. While rising, the micro-organisms produces carbon dioxide, increases the volume and makes the dough softer. 2. Is yeast is a natural product? Yes, the yeast is a micro-organism present in nature and during its industrial re-production does not undergo any alterations. 3. How is the yeast produced? The yeast is produced by growing the Saccharomyces cerevisiae cells, feeding them with a sugar content in the form of molasses, a raw material derived from sugar beet and sugar cane. 4. Why is it difficult to produce a high quality yeast? All the production steps must be carefully designed and controlled to ensure the purity of the product and the consistency of its leavening quality. 5. Can yeast cause allergies? No, the baker's yeast is not an allergen. On the contrary some products called "sourdough" or "natural yeast" available on the market may contain flour or chemical enhancers potentially allergenic. 6. Does yeast contain gluten? No, baker's yeast is a Gluten Free food. On the contrary some products called "sourdough starters" available commercially, contain cereal flours and therefore cannot be considered Gluten Free. 7. Is the yeast suitable for a vegan diet? Yes. The yeast belongs to the fungi kingdom and in its production are used no by-products derived from animals. Therefore, yeast is ideal in vegetarian and vegan diets, providing vitamins and high quality protein from a non-animal source. 8. Is the yeast suitable for a Kosher diet? Yes, because the Zeus yeast production process is certified Kosher: the certificate can be downloaded from this site. 10. What is sourdough starter? "Sourdough starter" is a mixture of cereal flour and water which are left to ferment with lactobacilli and yeast of different species present in the environment. The sourdough starter in this trade is an industrial product that contains mainly flour and can also contain enzymes or chemical additives, it is therefore improper to identify it as "natural yeast". 11. What are raising agents? Leavening agents, also known as chemical yeast, are available commercially in the form of "sachets" for cakes and bread. The baking powder is mostly constituted by one part alkaline, usually sodium bicarbonate, one part acid, tartaric acid and often by a starch such as corn or potato starch. The powders leaven the dough through a chemical reaction that has the effect of producing carbon dioxide. 12. After cooking, does the yeast in food remain alive? Yeast is a very delicate micro-living organism that dies above 45° C temperature. During the baking of bread or pizza for example, the yeast dies and, therefore, definitively terminating its fermentative activity. The sensation of "bloating" that often is perceived in digesting the pizza or bread, is not due to yeast but often a difficulty in absorption of cereals or the presence in the mixtures of additives or enzymes used in baking. 13. How should fresh yeast be kept? Fresh yeast in pats/cakes, must be refrigerated at a temperature between 0 to +10° C. 14. Can you freeze yeast? Yeast, being a microscopic living organism, suffers from freezing temperatures, so even though the ability to rise persists, we recommend you follow the instructions provided on our packaging. 15. Why is baker's yeast called brewer's yeast? Brewer's yeast is the Italian translation of Saccharomyces cerevisiae. The scientific name refers to Louis Pasteur who, in the mid 1800s, discovered the reaction in the process of brewing beer. 16. What is the difference between fresh yeast and dry yeast? Fresh yeast is a product consisting of about 1/3 of its own weight of yeast cells, the remaining part of water. It should be kept in a refrigerator between 0° C and +10° C and has a shelf life of 40-45 days. Dry yeast is a product consisting of 95% yeast cells, the remaining water. It should be kept in a vacuum pack at room temperature and has a shelf life of 2 years. For further information, refer to the product data sheets. 17. Why choose Zeus yeast? For over forty years, Zeus has been the reference brand for quality and service in the field of yeast for bread. Our company has always been committed to the relentless pursuit of quality and excellence with a focus on environmental sustainability principles and commitment in the field of social responsibility. Yeast fermentation ZEUS IBA S.R.L. Sede legale: Via Bibbiena, 12/14 - 50142 Florence - Tuscany - Italy +39 055.732511 +39 055.7325125 infomail@zeusiba.it Capital: €500.000,00 i.v. Reg.Imp.Firenze, Cod.Fisc. e P.Iva: 06617940488 Contact us Insert the code from the image Privacy* I consent to the processing of my personal data Please read the statement SEND *required fields Copyright © 2019 - All rights reserved - Siti internet by InYourLife This site uses cookies to improve the browsing experience (Policy) If you continue browsing, you agree to use our cookies OK