The Story of Yeast
The Story of Yeast

The Story of Yeast

We all use it, but do we really know what's in it? Yeast is present in many things we consume daily, but can we give a correct answer to the question "What is Yeast?" Let's take a closer look at this wonder of nature and search for an answer to the question "What is Yeast?"

Yeast is essentially a microorganism found in nature. When we hear the term microorganism, sometimes a harmful organism comes to mind, but contrary to popular belief, not all microorganisms are harmful. Some are beneficial in many ways. The metabolic properties of yeast distinguish it from other microorganisms and make it usable in food production. Yeast is a tiny, single-celled organism that is too small to be seen with the naked eye. When suitable conditions are provided, it reproduces and grows by budding.

How is yeast produced?

Do you know how is yeast produced?

Discover the Story of Yeast
Let's Get to Know the Types of Yeast Up Close
Fresh Yeast

Fresh yeast, also known as compressed yeast, is the type of yeast with the highest water content. It has a shelf life of approximately 45 days and there is no specific usage criteria for this type of yeast as the amount used may vary depending on the recipe. Pakmaya produces and sells fresh yeast in various forms and weights for both industrial and final consumers.

Let's Get to Know the Types of Yeast Up Close
Active Dry Yeast

Active dry yeast, also known as dry yeast, is a large-granule yeast variety with a very low water content. Due to its low moisture content, it can be stored at room temperature. Active dry yeast can survive in unfavorable climatic conditions such as high temperatures and humidity. The activity of the yeast may decrease when cold water is used, while it can completely disappear when hot water is used. You can check the industrial and final consumer active dry yeast products of Pakmaya on the products tab.

Let's Get to Know the Types of Yeast Up Close
Instant Dry Yeast

Instant yeast is a type of yeast with small granules. It can be stored at room temperature in its packaged form because of its low water content. It is a practical and time-saving type of yeast. You can check out Pakmaya Instant Yeast product varieties in detail under the products tab.

History of Yeast Reaching Our Tables from Ancient Civilizations

From the first civilizations to the present day, Saccharomyces cerevisiae, or yeast cells, come in three different varieties: fresh, dry, and liquid. Yeast, with its rich history and content, is not only a food product used for leavening bread and buns, but also a healthy source of food containing protein, various minerals, and vitamins.

In most known cultures and beliefs, the sacredness of bread has spread to yeast, which has become the main ingredient of various foods in various forms. As it has come to its present form, yeast has become one of the food substances taken into consideration with scientific developments.

There are various historical variations for the first preparation of yeast. One of them is that it was prepared by an Englishman named Mason in 1792, while another is that it was produced in Holland in 1781. However, the known fact is that the scientific existence of yeast began in the 1859s with Louis Pasteur's discovery that yeast is "a living microorganism based on fermentation". This discovery is the starting point for the scientific consideration of yeast and its transformation into a commercial food product. It is known that the first commercial yeast was released on the market in 1868, packaged. The diversification and continued presence of yeast has also progressed through scientific and historical processes.

Yeast in Turkish Cuisine and Turkey

In Turkish cuisine, which is rich in content and blended with various cultures, the place of yeast-based foods is quite large. Many types of food and beverages contain yeast in their sauces. Yeast production in our country started slowly but has progressed with solid steps. In the 1960s, there was a great leap forward in yeast production. Until the 1970s, yeast production, which had been hindered by various malfunctions, began to progress again with the establishment of the first Pakmaya factory in the Köseköy district of Kocaeli province. Turkey is today one of the leading countries in the world in yeast production with more than 65 years of experience. Production figures, which started at 15 tons per year in the 1950s, have reached 400,000 tons per year. Today, Turkey exports about 75% of its yeast production to foreign markets. In this way, the yeast industry has become competitive with the world.

Yeast in Turkish Cuisine and Turkey

In Turkish cuisine, which is rich in content and blended with various cultures, the place of yeast-based foods is quite large. Many types of food and beverages contain yeast in their sauces. Yeast production in our country started slowly but has progressed with solid steps. In the 1960s, there was a great leap forward in yeast production. Until the 1970s, yeast production, which had been hindered by various malfunctions, began to progress again with the establishment of the first Pakmaya factory in the Köseköy district of Kocaeli province. Turkey is today one of the leading countries in the world in yeast production with more than 65 years of experience. Production figures, which started at 15 tons per year in the 1950s, have reached 400,000 tons per year. Today, Turkey exports about 75% of its yeast production to foreign markets. In this way, the yeast industry has become competitive with the world.

Frequently Asked Questions About Yeast

Let's find the answers together to the questions of what is inside, what is the history based on, and what is yeast.
Yeast is a single-celled microorganism with many varieties that can be found in nature.
The main function of the yeast cell is to make bread and pastry-like foods more fluffy, spongy and flavorful.
It varies according to the recipe, but on average about 5-6% of the flour used should be fresh yeast or 2-3% of the flour used should be dry yeast.
You can either add it directly to the flour or dissolve it in warm water or milk. For 1 kg of flour, 10 g or 1 tablespoon of Pakmaya Active Dry Yeast is ideal.
It will vary according to the recipe you are making. It is suitable to use by dissolving it in warm milk or water with preferably 1 teaspoon of sugar to make it active.
It can be used directly by adding it to the flour/dough without having to dissolve it in water. For 1 kg of flour, one package of Pakmaya Instant Dry Yeast is recommended.
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