"Pakmaya" - yeast of new generation

"Pakmaya" - yeast, which became a real revolution in the food industry. They raised to a higher level and simplified many technological processes in the field of food production.

Types of Yeast

Everyone knows that yeast is one of the products without which it is impossible to imagine bread baking. They make the loaf lush and very fragrant. Usually three types of yeast are used for baking:

• Pressed;
• Liquid;
• Dry.

The first need for harsh storage conditions, so that they do not deteriorate and do not lose their lift. It takes a long time to prepare the second, which justifies itself only in conditions of large-scale production. A third before the application must be activated. But it was the latter species that drew the attention of scientists. After lengthy research, a Turkish company introduced a product called Pakmaya to the world. Yeast, invented by them, is a dry instant product, which has a number of significant advantages in comparison with other already known species. They are extremely convenient and very effective. This makes it possible to assert that "Pakmaya" is a new generation of yeast.

Advantages of Pakmaya

The new invention immediately became popular, and there are reasons for this. It is impossible to deny the obvious, because the advantages of a rapidly dissolving product clearly demonstrate its superiority. First, "Pakmaya" is very simple to use and can either be added directly to the dough right during the batch, or be added together with the flour. They do not need to be previously dissolved or activated. Secondly, this product can be stored under normal conditions for a long time (about two years). And during this entire period their quality does not change. Thirdly, Pakmaya is a yeast that has high enzymatic activity. That's why they need a very small amount to work. For work, only a percentage of the total weight of flour is needed. Fourth, the instant powder can be used for any method of preparing the dough: unpaired, panic or accelerated. It is convenient both in the conditions of a small bakery, and in large production.

Living organism

Some believe that the use of compressed yeast is more beneficial for the body than dry and the more quickly soluble. This opinion is erroneous. Indeed, raw yeast is the richest source of protein, useful amino acids and various minerals (phosphorus, potassium, magnesium, iron, calcium and others). In addition, they have a lot of vitamin B, P, H, paraaminobenzoic and folic acid, as well as lecithin and methionine. It is an ideal product for anemia patients and those whose diet contains a minimum of calories. But, if we talk about baking, then under the influence of high temperatures, raw yeast, as a rule, perish. They usually have 60 degrees for this. So, for example, to consider bread as a curative product only because it is made with the use of compressed yeast, is incorrect. Also do not forget that these small organisms contain heavy metals and nucleic acids, which can not be attributed to the category of nutrients. Therefore, yeast cells should be used in their natural form (for cosmetic and other medicinal purposes) very carefully and taking into account all possible contraindications.

Sound choice

Specialists and housewives often argue about what kind of yeast is best used to make certain products. In order to understand this, we need to compare the main indicators and characteristics of all yeast species.

The table shows the distinct advantage of Pakmaya. That is why it is increasingly being chosen not only by ordinary housewives, but also by the technology of large bakeries. Both of them make their quite reasonable choice in favor of a unique, promising instant product.

Unique Yeast

Recently, yeast "Pakmaya Crystal" in vacuum packing of different weight (from 100 to 500 grams) can be found on sale. The product has quite a wide application: from baking bakery products and baking to preparing drinks. With it, it's easy to cook both plain kvass and brew for moonshine. The purpose of the product is indicated on each package.

For drinks, these yeasts are convenient because of practicality (low consumption), the fermentation speed of the mixture (from 4 to 5 days), ease of use and the absence of unpleasant characteristic flavors in the finished product. Bread, buns and even pancakes with such an additive are prepared easier than usual. It is not necessary to wait until the yeast "ripens" and begins to "work". Preparation of the test is quick and without any problems. A new product has already been adopted by industrial enterprises. This gives them the opportunity to reduce storage costs, accelerate the production process and significantly increase the output of finished products.