Instructions: BAKERS COMPRESSED YEAST

This yeast is sold to the commercial and retail bakers throughout the United States. It comes in one pound and five pound cakes and crumble fifty pound bags. In order to achieve the solid formulation, the "yeast cream" is pumped into presses where the excess water is removed. Once pressed, the resulting "cake" yeast is transferred to mixers, to assure uniformity, and then to extruders where the proper lengths and weights are cut. After the cakes are wrapped or bagged, they are stored in refrigerated rooms to await shipment.

Compressed Yeast is also called "wet yeast" or "fresh yeast." It is traditionally sold to consumers in two sizes: 2 ounce and 8 ounce blocks. The yeast is characterized by a high moisture content (about 70%). It is perishable and should be stored under refrigeration at all times. The shelf life is about 8 weeks from packaging.

ACTIVE DRY YEAST

This yeast is processed one step further than Compressed Yeast. It is extruded into noodle form, loaded onto a conveyor belt and passed through a series of drying chambers where warm air is blown through the yeast. The yeast emerges with a moisture content of about 8% as compared to 70% moisture in Compressed Yeast. Due to the low moisture content, the yeast is in a semi-dormant state.

Therefore, it can stand long periods of exposure with little effect on its ultimate baking activity. The packages are nitrogen flushed to extend the shelf life which is about one year from packaging.

This yeast is sold in a 3-pack strip and a 4-ounce jar.

QUICK RISE (tm) YEAST

This is a high activity yeast strain created by protoplast fusion, the scientific technique of combining two separate yeast strains into a superior single strain. The manufacturing process is the same as for Active Dry Yeast, except that ascorbic acid is added as a dough conditioner or enhancer. It is also available in nitrogen flushed 3-strip packages and 4-ounce jars.

The nutritional "yeast cream" is heated by means of a heat enough to kill the yeast. During this holding period, the necessary vitamins are added to meet the requirements of the specific type of nutritional yeast produced. The yeast is then drum dried before it is ground and shipped to consumers. SEE NUTRITIONAL YEAST PROCESS CHART [not included]. Nutritional yeast is marketed for its protein and vitamin content with no leavening power. The drying process assures that all the cells are killed in order for the full nutritional benefits to be available.

One stick of butter is 113 grams (metric system weight). By American volume measurement, this same stick of butter is also 8 tablespoons which, in turn, is equivalent to one-half cup.

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