Yeast-risen refers to a type of dough or batter that has been leavened or raised using yeast. Yeast is a type of fungus that ferments the sugars in the dough or batter, producing carbon dioxide gas that causes the mixture to rise and become light and fluffy.
Yeast-risen doughs are commonly used in bread baking, as well as in the preparation of other baked goods such as cinnamon rolls, pizza dough, and pretzels. Yeast-risen doughs require time to rise, typically between one and two hours, during which the yeast ferments the sugars and produces carbon dioxide.
Yeast-risen doughs are often distinguished from other types of dough, such as quick bread or cake batters, which are leavened using baking powder or baking soda. Yeast-risen doughs have a distinctive flavor and texture and are often prized for their airy, fluffy crumb and complex flavor profile.
The market scope for yeast-risen products is quite broad and diverse. Yeast-risen products, such as bread, pizza, and pastries, are consumed and enjoyed by people all over the world.
The global yeast market has been growing steadily in recent years, driven by the increasing demand for baked goods and the growing popularity of artisanal and specialty bread. The yeast market is expected to continue to grow in the coming years, driven by factors such as increasing demand for convenience foods, rising disposable incomes, and growing consumer preference for natural and organic ingredients.
In addition to traditional baked goods, there is also a growing market for yeast-risen products in the plant-based and gluten-free food sectors. Yeast can be used to leaven a wide range of plant-based and gluten-free products, such as vegan bread and gluten-free pizza crusts.
The market scope for yeast-risen products is diverse and expanding, driven by the popularity of baked goods and the growing demand for natural, healthy, and convenient food options.
The major players in the Market for yeast-risen are as follows:
a) Lesaffre Group:
b) Lallemand Inc.
c) Angel Yeast Co., Ltd.
d) Associated British Foods plc
e) Kerry Group plc
Commercial production of yeast-risen products typically involves several stages, including:
a) Culturing the yeast: Yeast is typically grown in large vats or fermenters, under carefully controlled conditions of temperature, pH, and nutrient availability. The yeast cells are allowed to multiply and ferment, producing the carbon dioxide gas that is necessary for leavening.
b) Harvesting and processing the yeast: Once the yeast has grown to a sufficient density, it is harvested and processed. This may involve separating the yeast cells from the fermentation broth, washing and filtering the yeast, and drying or pasteurizing it to ensure stability and shelf life.
c) Formulating the yeast product: The processed yeast is then typically formulated into a specific product, such as instant dry yeast, fresh yeast, or sourdough starter. Each of these products may have different properties and applications and may require different processing or packaging techniques.
d) Packaging and distribution: The final step in the commercial production of yeast-risen products is typically packaging and distribution. Yeast products may be packaged in various forms, such as sachets, jars, or bulk bags, and distributed to bakeries, food manufacturers, or retailers.
Overall, commercial production of yeast-risen products involves a complex and highly regulated process, requiring specialized equipment, expertise, and quality control measures to ensure safety, consistency, and quality.
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