Our dough consists of six ingredients that each have their own function and thus create the perfect pizza together: water, flour, salt, sugar, yeast and oil. In this edition, we would like to tell you more about one of our ingredients: Yeast.
Yeast is a single-celled organism that absorbs dissolved nutrients – such as the sugars that can be found in grains – from its surroundings. The nutrients must always be dissolved, otherwise the yeast cell cannot “eat” it. When the yeast becomes active, it creates two liquids (alcohol and organic acids) plus carbon dioxide. These products of fermentation become part of the dough cells, making them increase in size (they rise).
Want to know more about the various types of yeast, or about what “gluten” actually do? Then get in touch with us!
Did you know yeast works best at temperatures between 22 and 32 degrees Celsius? So never add moisture that is too hot or too cold: it kills the yeast cells.
Euro Pizza Products works with various types of yeast. Because the 24-hour dough uses different yeast than the 48-hour dough, together
we can decide which yeast is the best for your particular product.