Properly Measuring Moisture Content

Dried yeast, also known as Baker’s yeast, is a critical component in countless bread products. Anyone who has baked bread knows that dried yeast is a highly sensitive organism and must be treated with the utmost attention. Thus making dry yeast moisture a crucial step in the production process.

If the moisture level of yeast is too high, the yeast growth hasn’t fully “deactivated” which can result in product instability and possible contamination. If the product is too dry, the yeast may not be effective and its yield too low.

Yeast is a microorganism widely used in food production for its ability to ferment sugars and produce carbon dioxide gas. It helps to leaven bread, ferment beer and wine, and create other fermented foods. Yeast provides several health and digestive benefits in food products – particularly cultured dairy foods like yogurt. There are more than 1,500 species of yeast known today, each suited with unique properties to produce different types of products.

Yeast that does not meet compositional specifications can produce errors in the production process. Near-infrared (NIR) technologies are a simple and effective way for yeast manufacturers and food and beverage producers to verify product quality.

Proofing is a vital stage in the baking process. If the yeast used in bread making is of poor quality, it may not effectively ferment the dough & produce enough CO2, resulting in a dense, heavy loaf with little or no rise. A high-quality yeast will have a high concentration of active yeast cells & enzymes, allowing for more efficient fermentation & increased CO2 production. Functional and rheological instruments are a baker’s best friend for determining yeast quality before baking errors occurs.

• Baking yeast
• Brewers yeast
• Distillers yeast