The Story of Yeast
As Pakmaya, we leaven doughs and breads all around the world. So, how do we achieve this? How about discovering the production story of our yeast, journeying from our factories to reach kitchens across the globe?
What is Yeast?
Yeast is found in kitchens all over the world, in every baked good, and so much more. So, what exactly is yeast? A true miracle of nature, it is a naturally occurring microorganism. Yeast is a living, single-celled organism—too small to be seen by the naked eye—that grows and multiplies by budding when provided with optimal conditions. Rich in proteins, minerals, and vitamins, yeast has served as a valuable nutritional source for thousands of years. The "Saccharomyces cerevisiae" yeast cell is multiplied by providing it with the right conditions and nutrients, and it is widely used in baking recipes, primarily in bread-making.
Fresh Yeast
Also known as compressed yeast, it is the yeast variety that retains the highest amount of moisture. With a water content of 70%, fresh yeast is one of our most preferred yeast products in homes, bakeries, and enterprises, available in various weight options.
Active Dry Yeast
Active dry yeast, characterized by its significantly low water content, is our large-granule yeast variety. Due to its low moisture level, it can be safely stored at room temperature. Active dry yeast is also capable of maintaining its stability and viability even under unfavorable climatic conditions, such as high temperatures and humidity.
Instant Yeast
This is our dry yeast variety characterized by its low moisture content and small granular structure. It can be used by mixing it directly into the flour, without the need to be dissolved in water.
Over 5000 Years of History
In most known cultures and beliefs around the world, the sanctity of bread has also permeated yeast, making it the main ingredient of numerous foods in various forms. As it evolved into its present state, yeast became one of the key food ingredients shaped by scientific advancements.
There are various historical accounts regarding the first production of fresh yeast. While one suggests that fresh yeast was prepared by an Englishman named Mason in 1792, another indicates that it was produced in the Netherlands in 1781. However, the widely recognized fact is that the scientific understanding of yeast truly began around 1859, when Louis Pasteur discovered that fermentation is driven by living microorganisms.
This breakthrough was the starting point for the scientific approach to yeast and its transformation into a commercial food product. It is known that the first commercial yeast worldwide was packaged and introduced to the market in 1868. The diversification of yeast and its continued existence in different forms have likewise progressed through scientific and historical milestones.
