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Semi-dry Yeast perfects frozen dough

SEMI-DRY YEAST is a strain of baker's yeast (Saccharomyces cerevisiae) specially designed to ensure optimum stability of yeast activity in frozen dough.
※It is also used in fresh dough.

ADVANTAGES:

  • Significantly extends shelf life of frozen product.
  • Longer shelf life than compressed yeast.
  • Reduced amount required (only 50% as much as compressed yeast).
  • Free-flowing granules for easy and accurate scaling.
  • Gives the baking product better flavor.

THE COMPARISONS OF INSTANT DRY YEAST, COMPRESSED YEAST & SEMI DRY YEAST

  Semi dry yeast Compressed yeast Instant dry yeast
Moisture 19-22% 65-68% 3-5%
Dosage based on the weight of flour 1.0-1.2% 2.0-2.5% 1.0%
Storage condition Freezing (-18℃) Refrigeration (0-4℃) Normal temperature (preferably below 25℃)
Shippment condition Freezing (-18℃) Refrigeration (0-4℃) Normal temperature (preferably below 25℃)
Shelf life 24 months 45 days 24 months

THE COMPARISONS OF THE CHANGES OF THE ACTIVITIES OF SEMI DRY YEAST & COMPRESSED YEAST OVER TIME

● The changes of the activity of semi dry yeast stored at -18℃ over time

 

● The changes of the activity of semi dry yeast stored at -18℃ and compressed yeast stored at 4℃ over time

 

● The changes of relative final proofing time of frozen dough produced by different yeast over storage time

 

Remark:

Compressed yeast
(7days)
means that the date of use was after 7days from
the production date.
Compressed yeast
(25days)
means that the date of use was after 25 days from
the production date.
Semi dry yeast
(3months)
means that the date of use was after 3 months from
the production date.
Instant dry yeast
(3months)
means that the date of use was after 3 months from
the production date.

THE DOSAGE OF SEMI DRY YEAST IN APPLICATION OF FROZEN DOUGH DEPENDS ON THE SHELF LIFE OF FORZEN DOUGH NEEDED

The shelf life of frozen dough
(months)
The dosage of Semi dry yeast based on the weight of flour
<1 1.5-2
2-3 2-2.5
4-6 3-3.5

ATTENTIONS

  • Semi dry yeast should be stored and shipped at -15 ~ -20℃ (preferably -18℃)
  • Inflation of bags could happen due to inappropriate storage conditions, in this case, the semi dry yeast should not be used anymore.
  • If not used up, keep the remaining semi dry yeast frozen immediately.
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