Pressed yeast how to store. How to store pressed yeast at room temperature
How to properly store yeast? Temperature, humidity and exposure are of great importance for the product. sun rays. Yeast storage is easy to organize at home. To do this, you need a dry place, closed from the sun, or a refrigerator. The shelf life of regular dry yeast is 6 months. Other species can be kept packaged for up to 2 years. Below is information on where best to store yeast.
How to store pressed yeast
It is necessary to provide air humidity at least 98%, oxygen access. If the products dry out, lose 10% of their weight, different types differ in expiration date.
If the yeast does not have access to oxygen in the freezer, the dough will take longer to rise after defrosting. The life process of microorganisms slows down, anabiosis begins, but the properties of the product are preserved. Defrosting takes place in the refrigerator, it is impossible to re-place them in the freezer, the shelf life is up to 12 months. It is better to buy a week's supply, with room temperature everything will be ruined in a day.
Pressed yeast storage tips:
- The product is crushed, mixed with flour.
- It crumbles on paper, dries.
- It is placed in a container, closed with a cloth or other material that allows air to pass through.
In this state, the product is stored for three days. Pour before use warm water, mixed with sugar and flour. If the liquid is suitable for use, foam will appear on top after 15-20 minutes. At low temperatures in the refrigerator, the shelf life increases.
Instruction:
- The packaging is unpacked, the contents are divided into fragments of 17-20 g.
- Pieces are wrapped in foil.
- Briquettes are placed plastic bag are placed in the freezer.
Suitability for use is maintained for 6 months. For baking, 1 briquette is taken out, defrosted on a dough. Yeast from the freezer rises more slowly, their suitability is determined in the same way.
How to store dry yeast
Instant yeast is produced in granules that do not require activation and can be added directly to the flour. Humidity is 3.5-5%. Such a product has the longest duration of action, in the primary state they are stored for 2 years, if the integrity of the package is violated, the product will deteriorate after 2 days.
Active yeast in powder with a moisture content of 6-9% is stored for six months in sealed form. After opening, you can cook the dough for 1 month, after two weeks their activity decreases.
High-speed granular products are stored for 1-1.5 months, product moisture content is 40%, it is better to use them immediately after opening the pack. Suitable Temperature for storage - from 10 to 15 degrees, you can not keep the package in open sunlight.
The printed pack is stored in the freezer, first the contents are divided into briquettes, if this is not done, after removal, condensate will form on the surface, due to which the shelf life is reduced. If the package is not opened, you can keep them in the refrigerator for 6 months.
Brewer's yeast in powder with a moisture content of 6-9% is stored in a dry place without light for six months, sometimes 18 months. The printed product is usable for 1 month if kept in a refrigerator in a closed container.
How to store other species
Experienced housewives know how to properly store dry, liquid and other yeast at home. Fresh products are sold in briquettes of 50 or 100 g. This product is most often used in the preparation different dishes, its shelf life is limited, at room temperature the package will be usable during the day. Before creating briquettes, the yeast is salted or sprinkled with flour. For 12 days, the product can be kept at a temperature of 0 to 4 degrees, providing access to oxygen.
Brewer's yeast in its original packaging, which contains a protective gas, is stored for 2 years at a temperature of 6-9 degrees. In the refrigerator, this starter will last up to 4 months.
Liquid yeast is stored at a low temperature, the container is closed with a cloth to provide oxygen access, sugar is dissolved in liquid as a complementary food.
Wine yeast with a moisture content of 6% is stored for 2 years in a cabinet without access to light at a maximum temperature of 15 degrees.
Alcoholic yeast with a moisture content of 7% is stored in vacuum packed without access to light at temperatures up to 15 degrees for 2 years.
Have you ever had occasions when the dough for baking did not want to rise when kneading? It seems that they correctly calculated the amount of yeast, and put the rest of the ingredients according to the recipe, but there is no necessary splendor. And there is only one reason for this - improper storage of yeast. Let's figure out where and how to store yeast in order to use it for as long as possible without compromising the quality of baking.
Basic Rules
When storing yeast, there are three main factors to consider: air humidity, good ventilation, and shelf life. When choosing a place where they will lie, make sure that the humidity is at least 98%. There is nothing in their composition that could prevent the evaporation of water. Therefore, with insufficient moisture, yeast can lose up to 10% of the mass. The shelf life of each type is individual and is indicated on the packaging. The choice of location also depends on the type of yeast.
Fresh pressed yeast
Most often, fresh or pressed yeast is used in cooking. On store shelves, they are sold packaged in briquettes of 50 and 100 g. You can store pressed yeast in the refrigerator, freezer or at room temperature.
At room temperature
If you have chosen for yourself last option, then keep in mind that it is acceptable for a maximum of 1-2 days. Extend product shelf life room conditions up to 4 days will help little trick. Sprinkle the briquette with salt or flour and put it in a dark and cool place. But it's better to use traditional way storage and put live yeast in the refrigerator. At temperatures from 0 to +4 ° C and free access to oxygen, they will perfectly remain for about 12 days.
Before using yeast that has been stored in the refrigerator, you need to check it for germination.
Freeze
But what if you didn’t use the whole briquette, and the next baking is not coming soon? In this case, you can freeze the leftovers or dry them. If you are worried that fungi will die at low temperatures, then this is not so. They will only fall into suspended animation, but at the same time they will retain all the properties. Before freezing, be sure to divide the briquette into portions. Wrap each in foil, parchment, or cling film. It is advisable to sign the packaging and indicate the date of laying in the freezer. Store frozen blanks for 1-2 years at -18 ... -24 °C.
Keep in mind that before using yeast that has been stored in the refrigerator, you need to test it for germination. Heat a glass of milk or water to +30 ° C, add 1 tsp to it. sugar and 1 tbsp. flour. Cut off the top darkened layer from the briquette and dissolve in the prepared mixture. Let stand 10-15 minutes. The appearance of foam will indicate that the fungi are alive.
Drying
You can dry live yeast as follows. Crumble them thoroughly with your fingers and grind with flour. Roll into small balls or simply lay out on paper and leave at room temperature. Store in a glass container covered with a cloth for up to 6 months. Never close the container with a lid.
Dry yeast
To store dry yeast, you need to choose the right place. It should be dry, dark, with an air temperature of +10 to +15 °C. The shelf life will depend on how much moisture the product contains. Granular yeast has the shortest shelf life. It is advisable to use them within 6 weeks. Dry active yeast retain their properties for about six months. Moreover, they are not demanding at all. temperature conditions. However, after opening the package, they must be used up within 1 month.
have the longest shelf life fast acting yeast. Even after 2 years, they show excellent germination and give pastries the necessary splendor. Keep in mind that after opening, such yeast should be used immediately, since when interacting with oxygen, they lose their activity after 2 days.
Large stocks of dry yeast can be stored in the freezer. Beforehand, be sure to divide them into portions and put them in sealed packages. If you store the stock as a whole, then each time it is taken out of the freezer, condensation will form, which will lead to spoilage of the product.
Brewer's yeast
IN Lately many breweries began to release brewer's yeast for free sale. When purchasing them, keep in mind that depending on the environmental conditions, they can increase significantly in volume. Therefore, make sure that the container is 2 times larger. You need to keep such yeast in the refrigerator, but in no case in the freezer. Beer sourdough will keep well for up to 4 months at temperatures from +4 to +7 °C.
Other types
Some housewives prefer to use for baking liquid yeast. They are usually poured into glass jars covered with cloth and taken to the refrigerator. Without top dressing, sourdough can last up to 1 month. Then 1 tsp should be added to it. sugar or honey and only then use in cooking.
4.67 out of 5 (6 Votes)Knowing how to store yeast, you can make delicious pastries
Most often, fresh (pressed) and dry yeast are used at home. The latter, in turn, are divided into granular, active and instant ones, which do not require dissolution in a liquid.
Manufacturers indicate different dates suitability for each product. However, after opening the package, the life of beneficial microorganisms begins to decrease very quickly. This process can be successfully slowed down by extending it to several years. And you can do it in the following ways.
Rules for storing fresh yeast
It is thanks to this ingredient that it turns out especially air baking. But spoil fresh yeast in the opened package at normal room temperature for the next day. The life cycle of fungi can be extended by several days by sprinkling the briquette with salt and flour.
A universal method is to store yeast in the refrigerator or freezer. It is done like this:
The product is wrapped in foil or paper and placed in the common compartment of the refrigerator. Polyethylene is not used for these purposes: fungi will simply suffocate without air. A fresh product will remain at a temperature of 0-4 ° C for 12 days;
Packaged in pieces of 25-30 g, the product, wrapped in a breathable shell, is placed in a freezer and stored without damage to microorganisms for several years. Repeated freezing is not recommended, and defrosting is carried out at a temperature of + 8 ° C;
Within half a year, your pressed yeast will be fresh if dried. To do this, they are crumbled by hand into small flakes, placed on a baking sheet and left to dry at room temperature. Then they are sprinkled with flour and placed in a bag of linen or a glass container, closed with a cloth on top.
Important: Long-stored yeast is recommended to be tested for germination by dissolving a small amount of the product in a warm liquid along with sugar and flour. If foam appears on the surface of the mixture, the fungi are quite viable and baking will succeed.
How to store dry yeast
Manufacturers claim: dry granulated yeast is stored for no more than 6 weeks, active - up to six months, instant (added directly to flour) - up to 5 years. After the integrity of the package is broken, an irreversible process starts: moisture is lost; the less left in original product the worse the dough will fit.
How to store yeast in granules?
Such a product is perfectly preserved at a temperature of 10–15 ° C for 6 months.
But in practice, granular and dry yeast perfectly tolerates storage in the refrigerator. If the package is too large, feel free to pack the contents in small bags and send them to the freezer. Now you are provided with the main component of perfect baking for the next 2 years.
Instant yeast is placed in a glass jar tightly closed with a lid and also stored in the refrigerator for up to 2 years.
So, knowing how to store yeast, make the most of it. beneficial features, delighting homemade pastries from magnificent airy dough.
Yeast - indispensable ingredient in cooking, on which the tenderness, porosity and splendor of any bakery products(donuts, pies, pancakes, etc.). The biological product is quite "capricious" - if stored improperly, it quickly loses its useful properties. Therefore, every housewife needs to know where, how much and how to store yeast at home in order to use it for as long as possible.
Briefly about the varieties
Modern manufacturers produce a wide range of yeast, which differ in texture, consistency, smell, color, conditions and shelf life.
bakery
These yeasts are "live" unicellular microorganisms (fungi), in the course of their vital activity, carbon dioxide, "raising" the dough.
There are several varieties yeast product:
- Pressed - fresh, cream or light brown in color, packaged in small packs of 40-100 g (for consumers), or 0.5-1 kg (for a bakery). A high-quality pressed mass gives off a pleasant sour smell, does not stick to hands, does not smear when pressed, but crumbles. The culture has a high degree of fermentation, requires dissolution in a warm liquid.
- Dry - produced in the form of round or cylindrical granules, packaged in branded bags. This type less demanding on conditions, storage location. Dissolve in water before use.
- Dry instant or instant - have an increased "lifting" ability, do not require activation, are directly mixed into.
Do you know that…
The composition of dry yeast includes not only the mushrooms themselves, but also various additives(minerals, enzymes), which enhance the activity of the culture.
What kind of yeast to choose for baking fresh or dry, you will learn from the video:
Other types
Allocate also the following types yeast:
- Alcohol - used in the production of alcoholic beverages, carry out deep processing of the solution.
- Feed - biologically active, intended for feeding farm animals.
- Kombucha (medusomycete) is a symbiotic macroorganism consisting of acetic acid bacteria and yeast-like fungi. The mucous thick brownish-pink film requires a liquid nutrient medium (juices,), in which it will release its waste products.
How to store baker's yeast: conditions, terms
The duration and location of storage depend on the type of yeast product and on percentage moisture in its composition. As a rule, manufacturers indicate this information on the packaging.
Pressed
How to store pressed yeast:
- at 20-25 ° C (in the room) - no more than a day;
- at 0-4 °C (in the refrigerator) - 12-14 days (in open form), 30 days (in a closed container).
In the absence of a refrigerator, yeast bars can be covered with either flour and placed in a cool, dark place. With this method fresh product will retain its "lifting" properties for 3-4 days.
- Finely crumble the yeast mass, sprinkle it with flour and dry on a tray at 20 °C.
- Store the finished dry mix in a glass container at room conditions.
- To make the mushrooms breathe, cover the neck of the container with a cloth (not a lid) and tie it with a ribbon or rope.
Even the ancient Egyptians brewed beer and baked yeast bread. In the middle of the 19th century, Louis Pasteur, a French microbiologist, came to grips with the study of the properties of culture, and only by the end of the century did it find application in cooking.
Dry
The shelf life of dry yeast depends on the percentage of moisture in its composition.
How to store dry yeast:
- Granular with 40% moisture content can lie up to 90 days at a temperature of 4-8 °C. Once opened, the sachet is immediately used for its intended purpose.
- Active powders with 6-9% moisture retain their properties for 6 months (in a closed package) and 30 days - in an open one. You can keep the product both in a dry, dark place (15-20 ° C) and in a refrigerator.
- Dry instant, like Pakmaya, have a low level of humidity (3-4%), so they are stored longer - 2-3 years. However, after being removed from the package, they are immediately used, since their "germination" lasts 1-2 days.
If the powder remaining after kneading the dough is placed in glass container, tightly close and refrigerate, you can extend the shelf life of the yeast up to 14 days.
How to store alcohol yeast
Modern enterprises are effectively using yeast formulations in production alcoholic products. Technologists working in the field of brewing and winemaking draw Special attention on the storage conditions of the raw materials they use.
beer
Dried brewer's yeast in sealed form has a shelf life of 2 years (at 6-9 °C).
- The beer composition is diluted with unboiled water in proportions of 50x50, the resulting creamy light brown mixture is stored in glassware in the refrigerator compartment.
- Periodically settled water must be drained, allowing the mushrooms to "breathe".
- It is advisable to use the finished product within 30 days, as it subsequently loses its nutritional value and efficiency.
Brewer's yeast spoils quickly in the freezer and warm conditions(at room temperature).
Brewer's yeast is actively used for the manufacture medicines and dietary supplements, as well as for cosmetic procedures (masks for skin and hair)
Wine
Wine - a subspecies of mushrooms, providing unique taste, flavor and strength low alcohol drinks. These strains are microscopic fungi that live on the surface fresh fruit and berries (grapes, raisins, etc.). They are used in the manufacture of high-quality and various kinds of wines.
- Branded (sold in supermarkets) are called "cultural".
- Made at home - "wild".
The dry yeast product has 6% moisture, so it is stored for about 2 years in a dark, dry and cool room.
Is it possible to freeze?
Is it possible to store dry and fresh yeast in the freezer - after all, these are microorganisms? In principle, you can freeze any yeast, with the exception of beer. It should only be remembered that at temperatures below -2 ° C, the culture may die. On the other hand, freezing can significantly extend its shelf life.
To keep the raw pressed product up to 12 months, it can be placed in freezer. For this:
- Divide it into small, easy-to-defrost sticks.
- Wrap each briquette in cling film, parchment or foil and put in the freezer.
- Defrost in portions as needed at room temperature until soft.
You can also do with unused dry yeast. Namely, pack them in small sealed packages and place in the freezer.
Tip of the day
Before kneading sweet dough check the active properties of thawed yeast. To do this, dilute a little in 100 g warm milk or water, add a spoon and flour, let it brew for 10-15 minutes. If the mixture begins to bubble and foam, then the culture is alive.
Compliance with simple "tricks" will help to save important for a long time delicious pastries biological component. Certainly, the best option– purchase a “live” product as needed and in small quantities, because stale and expired yeast will not raise the dough, and baking will not work.
Store properly and be healthy!
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Ingredients:
- Fresh yeast
- Wheat flour
How to save yeast
Yeast are living organisms. They behave very specifically during storage. If you purchased a pack of live yeast and did not use it right away, then they can stand in the refrigerator for no more than 12 days. Then they either get moldy or dry out.
In such a situation, when the entire package of yeast is not used, the yeast can be sent to long-term storage. They can be dried. Then the period of their storage will last up to six months.
It should be remembered that air access is necessary for such yeast. Therefore, you can put them in a jar, cover with a cloth (not a lid) and store in a cool, dry place.
Yeast can also be frozen in portions by wrapping in cling film. Such yeast can be stored for up to a year. In any case, before working, check the yeast taken from storage for germination strength.
How to save started live yeast step by step instructions with photos:
Step 2
To freeze, cut the yeast into pieces of 35-50 g convenient for work and place in freezer bags. Send to the freezer. Use as needed. Defrost in the refrigerator or at room temperature before use. Yeast must not be re-frozen.
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