No dough is complete without yeast. From a time as old as the pyramids, yeast has been a key ingredient in baking. Thought as magic, the Egyptians knew the potency of yeast cells in the leavening of bread. Although not
Yeasts are microorganisms which are single-celled and classified as part of the Kingdom Fungi. The scientific name for the yeast used for bakery products is called Saccharomyces Cerevisiae which literarily means sugar-eating fungus. It is responsible for the rising of
The growth of mold in bread and other confectionaries is largely encouraged by the presence of moisture. Although they are killed in the baking process, their spores can be picked up from the atmosphere during the cooling and packaging of
