The California-based business claims the frozen yeast will provide more consistent gassing power from proof to bake than cream and crumbled fresh yeasts. It also states it facilitates better shelf life for commercially produced UFF doughs and will ‘significantly’ reduce costs.
The SDY is designed to extend the freezer shelf life of UFF bakery products by 6-12 months, while in-bowl costs are reduced because its frozen, dormant state exhibits a much longer shelf life than cream or compressed yeast.
SDY’s optimal performance is spread over two years compared to the 3-4 week lifespan of cream and compressed yeast.
Additionally, it is easier to handle, as defrosting is unnecessary.
“Unlike most other yeasts, SDY is manufactured to withstand the freezing process and maintains the gassing viability of yeast-raised items without compromising the product’s performance,” said Michael Heimink, technical applications manager at Bellarise,
Improved proof time
Studies performed at Bellarise’s Baketech Innovation Center showed that proof times are also significantly improved. Tests comparing proof times of an industrial bakery’s dough using a) only cream yeast versus b) semi-dry yeast and cream yeast found the latter made proof times 75% more consistent.
“We have successfully used our SDY to replace 100%, 50% & 33% of cream yeast in our customers’ breads,” added Heimink.
“This kind of flexibility allows our customers to continue employing their current cream yeast delivery system if they want, yet still offers them a viable solution to the typical gassing power degradation they experience in UFF products.”
In the same test, Italian sandwich rolls using Bellarise Semi-Dry Yeast required 15% less time to reach the template’s height/volume.
The baked rolls showed a more uniform and consistent crumb structure, and an even, rich crust. Structurally they also showed no keyhole effect (i.e. no collapsing of its sidewalls) and kept their proper form, unlike doughs that used only cream yeast.
“With SDY, you see less stress in the dough,” said Heimink.
“This equates to a kinder, gentler machining/moulding of the dough. We often see that this leads to more precise scaling and a shrinking or decreasing of the scaling weight range variable. In the end, it provides a greater yield, which equals more profit per batch.”
“Shelf life extension, consistent results from one bakery to another, and to simplify production in situations where a freshly baked bread is needed: these are a few key reasons why commercial bakeries use frozen doughs,” said Cam Suárez-Bitár, marketing and public relations manager for Bellarise.
“The challenge for UFF doughs has always revolved around consistency.
“Cream yeast and crumbled fresh yeast have a short shelf life and their gassing power degrades rapidly over time, so more apt solutions are needed to get the most out of frozen doughs.”
Aligned with its extensive product portfolio, Bellarise Semi-Dry Yeast is non-GMO and clean label.
It is also Kosher, Halal and gluten-free.
“The fact that all of our yeast is raised on pure beet molasses, instead of the high fructose corn syrup others use, makes it that much more special,” added Suárez-Bitár.
Bellarise Semi-Dry Yeast is available in North America.
Bellarise – established in 2012 by Pak Group – specializes in clean label, non-GMO and organic baking solutions, fully customizable yeasts, dough conditioners, softeners, application improvers, bases, emulsifiers and pastry ingredients.
The North American business leverages almost a century’s worth of Pak Group’s experience serving bakeries in over 130 countries.