© Denzil Green
Torula Yeast has a light brown colour, and when cooked, has a slightly meaty taste. This makes in popular in vegetarian imitation meat products, and as a meat extender.
It is also used as a flavour enhancer in prepared foods.
To make it commercially, it is cultivated in a nutrient pool containing sugars and minerals extracted from wood or molasses.
The yeast is then filtered, washed, sterilized and dried.
Torula Yeast has five times more iron than spinach or raisins; excellent source of protein.
Store in a sealed container unrefrigerated for 12 to 18 months; longer if refrigerated.
- Active Dry Yeast
- Alpha Amylase
- Bench ProofBench Proof is a term used to describe an intermediate rising between the first rising (or ferment, during which you allow the yeast to grow numerous enough eventually to leaven the dough) and the final rising in the pan or its shaped form (called the proof.) You punch down the dough after the first rising, knead it a bit (usually), then let it stand for an amount of time specified by your recipe (this is the Bench Proof stage), then punch it down again, shape it and let it rise the final time. The Bench Proofing time can be anywhere from 10 to 20 minutes to up to 2 hours, depending on
- Bread Machine YeastThis is a very finely granulated yeast, so that the yeasties hydrate and spring into action quickly. In terms of speed with dried yeasts: Active dry yeast (slow) Instant yeast (fast) Bread Machine Yeast (faster yet) In the UK, there doesn't yet appear to be made a Bread Machine Yeast with granules as fine as North American Bread Machine Yeast.
- Brewer's Yeast
- Compressed Yeast
- Cream Yeast
- Fast Action Bread Yeast
- Fresh Yeast
- Inactive Yeast
- Instant Yeast
- Koji Yeast
- Torula Yeast
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