Tasty fresh bread, beautiful Easter cake and airy pies not to turn out if not to use yeast at doughing. Now in shops it is possible to find this product in a dry form and in pressed. Because of convenience some hostesses nevertheless give preference to a yeast powder.
That represent from - themselves a yeast powder
Yeast is a product of activity of bacteria, now they are used for doughing for pastries. If it was possible to meet only pressed earlier, then the new product – a yeast powder appeared now. They have an appearance of small granules, and receive them from pressed which just very strongly dry up.
It is necessary to store such product in the dry and cool place, package has to be absolutely sealed, otherwise yeast will become useless. Therefore most often they are also produced in small bags which are enough for 1 time.
Yeast powder shouldn't be crushed and prepared previously for work, it is their considerable advantage. And dough rises much quicker that saves the hostess's time.
What yeast powder choose
In total there are two types of a yeast powder: high-speed (instantny) and active. Among themselves they differ in technology and time of drying. A quick-rise yeast powder is very convenient in application, they shouldn't be dissolved previously in water. Just it is necessary to mix such product with a small amount of flour and just to add to already ready dough. Instantny yeast has an appearance of small noodles, they allow the test to rise very quickly. As instant yeast is light in application and considerably saves time, they are chosen by many hostesses. The most popular and the best are products of Saf Moment and Dr Oetker. This yeast helps the test to rise quickly, pastries turn out air, magnificent and incredibly tasty. An active yeast powder before application needs to be dissolved in warm water or milk. Preparation time of such weight will make 15 minutes. Then yeast can be mixed with flour and with other ingredients. They perfectly are suitable for use in the bread machine. Best of all to choose from active yeast Saf-Levyur, Pakmaya. They are quickly dissolved, help the test to rise. As a result pastries turn out air, but without large gas holes. Such active yeast perfectly is suitable for many types of culinary products. That the quality of pastries was on the ball, it is necessary to approach the choice of a yeast powder carefully. It is the best of all to use already checked producers which care for the consumer and turn out only good products when which using it is possible to achieve great results.