KronJäst Torrjäst för Matbröd 10kg

Baker’s yeast is used in fermented doughs to give volume, texture and aroma. Yeast cells produce gas (carbon dioxide), alcohol, aromatic compounds and flavor precursors from the sugars present in the dough. The expanding gas alveolis are captured in the doughs protein (gluten) matrix, which after baking, results in a light, low density and stabilized product.