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Fermipan yeast

Fermipan yeast

The line includes:

1. Fermipan RED (for wheat, rye bread, as well as for loaves)
2. Fermipan BROWN (for sweet pastries, muffins and cakes)
3.Yeast and Improver in one package
- Fermipan SOFT 2 in 1 (for all types of bread)
- Fermipan SUPER 2 in 1 (for all types of bread, especially high-recipe, expensive and elite)
- Fermipan BROWN 2 in 1 (for high-recipe products with more than 10% sugar)

1. Fermipan Red - Universal and economical - high-quality and economical instant yeast for mass grades of bread and bakery products: loaves, rolls, baguettes, tin bread. This yeast has proven itself perfectly both when using the accelerated and traditional (sponge) method of dough preparation. They can be used regardless of the quality of the flour.

2. Fermipan Brown - For pastry products - yeast specially developed for the production of high-recipe (pastry) products, where the sugar content is more than 10%. Fernipan Brown yeast performs significantly better in "sweet" dough. The dough fits faster, finished products have better organoleptic characteristics.
- 2.1. Fermipan BROWN 2 in 1 (for high-recipe products with more than 10% sugar)

3.Yeast and improver in one package
- 3.1. Fermipan Soft 2 in 1 (Fermipan Soft 2 in 1) - Yeast and improver in one package - highly effective instant yeast and quality bread improver in one package. Perfect for the production of all types of bread: loaves, rolls, baguettes and pan bread.

- 3.2. Fermipan Super 2 in 1 (Fermipan Super 2 in 1) - Yeast and improver in one package - the second generation of instant baker's yeast with an improver, the commercial production of which began in 2002. Fermipan Super 2 in 1 has improved technological characteristics, making it perfect for the production of all types of bread, especially high-recipe, expensive and elite.
Dry instant yeast is ideal for baking bread in your homemade bread maker.

Third generation dry yeast arose at the junction of microbiology and enzymology. Since ancient times, people have known about the beneficial properties of enzymes in baking. Only not long ago it became possible to combine the advantages of instant yeast with the beneficial properties of baking enzymes. In the mid-90s, the achievements were successfully combined in one product - Fermipan yeast.

Which way to use to choose

The first method of introduction is preferable, as it is simpler and reduces the likelihood of errors in the preparation of the yeast solution.

The second method (both options) allows you to get better results, for example, when using cold flour or slow kneading machines in the production. Sometimes, in winter, flour stored outside goes directly to production. Direct contact of instant yeast with cold flour should be avoided. Add yeast in a second way when using slow kneaders or mixing times that are too short (less than 5 minutes) when it is not possible to provide sufficient dough processing to completely dissolve the dry yeast particles.

Use the second method (option A) for automatic lines with continuous dough kneading (dough).

Why water temperature compliance is important 38 ° С when dissolving "Fermipan"

The highest activity indices are for yeast dissolved in water at 35-38 ° C. When dissolved in hot or cold water, the yeast cells are partially killed, which leads to a significant loss of activity.So when using water with a temperature of 15 ° C, only about 30% of yeast cells retain their activity.
Avoid direct contact of yeast with chilled water or ice.
You can stir the yeast into the flour before kneading or add to the dough at the beginning of kneading.
Failure to comply with the correct dissolution regime is the main cause of disruptions and delays in the production process.

Yeast composition
- yeast
- soy flour
- emulsifier E491
- antioxidant ascorbic acid
- technological aids
- enzymes (based on wheat)

Substances called "dough improvers", is a huge class of drugs. From the oldest and most elementary, such as ascorbic acid, dry gluten, white malt extract, and bean flour, to very complex and modern enzyme preparations that make it possible to obtain ultra-soft non-crunching or ultra-crispy non-soaking bread.

Fermipan yeast is instant yeast, you need to apply in the proportion as indicated in the bread (baking) recipe, Standards and / or select proportions for yourself, according to your taste of the finished bread.
alena40
Admin, Tanya, as I understand it, if I need yeast for any bread (in the sense of both rye and Borodino), buns and loaves, I choose Dry instant yeast FERMIPAN super 2 in 1, 500 g. So?
Admin

Yes, you can do that
Doktor_lelka
Hello dear bakers! I'm new to the forum. While I read more, I study. But the question arose already. I bought Fermipan soft yeast 2 in 1. The bread is exceptional! But. Easter is coming soon. Are they suitable for baking cakes, if so, how to use them if they are not suitable for dough? In some safe way, with a recipe? Thank you!
Admin

Ask this question in the section KULICHI-EASTER https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=349.0 they know better about it and help

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