Cavanna brewer’s yeast is a dry yeast active in granules, consisting of active cells of Saccharomyces cerevisiae with the classic scent of brewer’s yeast. This fundamental ingredient is used as a leavening agent for bakery and pastry.
It should be noted that this yeast is different from Cream of Tartar, Baking Soda and ammonium bicarbonate also called Yeast. The difference is in fact substantial: the latter are used in pastry and once mixed help the dough in the COOKING not in LEAVENING. ; we speak of CHEMICAL leavening.
The yeast in granules composed of Saccharomyces cerevisiae has a much more complex function when mixed: in this case the reaction is BIOLOGICAL. The dough, consisting of flour and water, creates a so-called glutinous mesh where the "gas" is trapped, due to the reaction of yeast and sugar present in the raw materials, which increases the volume of the dough. Once in the oven, the water amplifies this effect and the gas evaporates.
Inside the mass, once set aside, the enzyme present inside the flour -AMYLASE- begins to break down the sugars to give nourishment to the yeast thus obtaining the leavening of the dough.
The Natural Yeast Beer can be FRESH or DRY like ours, but the doses change:
For the FRESH 5-7 gr / kg of flour
For the DRY 3-4 gr / kg of Flour
The remaining ingredients can be used in the same dose.
