What's Osmotolerant Yeast ? Why It's Good for Automatic Donuts Manufacturing ??

Also known as Osmophilic yeast, blue yeast or high sugar tolerant yeast, Osmotolerant yeast is a strain of yeast that can withstand higher Concentrations of sugar in dough than normal.

Osmotolerant yeasts are strains capable of surviving and growing in high osmotic concentrations. High sugar or salt concentrations can reduce the availability of water, thus impeding regular yeast fermentation and growth. Examples of doughs that can benefit from osmotolerant?Saccharomyces cerevisiae?yeast include donuts, brioche and bread milky rolls.

It's used to give baked goods an extra boost of flavor, texture, and volume.

Osmotolerant yeast do well in places with a places that have a high sugar content, which lets it make more air pockets when baking.

This creates a lighter, fluffier final product with increased rise and superior crust formation.

Osmotolerant yeast also works well for recipes such as Brioche and sweet bakery items where higher sugar concentrations are needed for flavor and structure.

How is Osmotolerant Yeast made?

You can make osmotolerant yeast cultures by adding concentrated sugars or by increasing the amount of sugar in the dough.

Osmotolerant yeasts are also specialized strains that have been changed genetically to be able to live in places with a lot of sugar.

These specialized strains of Osmotolerant Yeast allow bakers to create delicious baked goods without worrying about their structure collapsing from too much sweetness!

Using Osmotolerant Yeast in baking can take your next treat from good to great. With its ability to withstand higher concentrations of sugar and its tendency to promote increased rise and superior crust formation, Osmotolerant Yeast is sure to be a hit in your kitchen! Try Osmotolerant Yeast today and see the results for yourself. You won't regret it!

Commercial production

Commercial osmotolerant dry yeast is obtained through the following process:

• Conditioning: molasses is conditioned for its use as food for yeast propagation.
• Multiplication and maturing: yeast cells are added to molasses and placed in a series of containers. Nitrogen is removed and supply of molasses is increased at 29 – 34?oC (84.2 – 93.2?oF ). Incremental levels (0.3 – 1.0%) of salts such as NaCl, KCl, CaCl2, MgCl2, Na2SO4, MgSO4, and K2SO4?are added to improve yeast osmotic tolerance.
• Separation: yeast cells are separated from wort using centrifugation for cream recovery.
• Drying: the yeast cream is dried to appropriate moisture using a vacuum drier.
• Packaging: dried yeast pellets are packaged in 125- 500 g sachets, or 10 kg packets.

Function

Similar to regular yeast, osmotolerant yeast can perform these functions in rich doughs:

• Dough rising: leavening and production of carbon dioxide.
• Acidification: reducing pH, a result of production of carbon dioxide and organic acids.
• Flavor and aroma: flavor compounds produced during Proofing can impart characteristic flavor and aroma to baked goods.
• Dough conditioning: some fermentation products act as dough conditioners and increase dough extensibility by gluten relaxation.

?Is Osmotolerant Yeast safe?

Osmotolerant yeast is generally safe to consume, as it is a natural strain of yeast. However, some Osmotolerant yeasts are created through genetic modification, so it's important to check the label before using Osmotolerant Yeast in your baking.

Osmotolerant yeast is also heat tolerant and can withstand temperatures up to 65°C (150°F), making it an ideal choice for bakers who want their treats to stay fresh and delicious for longer periods of time.

?What is the difference between Osmotolerant Yeast and Instant Yeast?

The main difference between Osmotolerant Yeast and Instant Yeast is their ability to withstand higher concentrations of sugar.

Osmotolerant Yeast can withstand up to 10 times more sugar than traditional instant yeast, making it a great choice for bakers looking for improved flavor, structure, and volume in their baked goods. Osmotolerant Yeast also works faster than instant yeast due to its increased tolerance of sugar.

Overall, Osmotolerant Yeast is a great baking tool that can help you make delicious treats with maximum flavor and texture!

Application

Osmotolerant yeast is commonly used in rich doughs, high sugar or salt , such as croissant, brioche and sweet breads, doughnuts, Danish pastry. Osmophilic yeasts are commonly used in frozen doughs.

Osmotolerant yeast can perform well at:?

• Sugar content above 5% and as high as 25%.
• Salt content between 2 – 2.5%.
• Low water activity systems.

Advantages of using osmotolerant yeast:?

• Provides around 10 – 20% more activity in rich doughs than its non-osmotolerant counterparts.
• Provides uniform fermentation though the whole baking process.
• imparts a higher resistance to preservatives.
• Provides higher tolerance to high baking temperatures.
• Improves machinability.
• Reduces mixing time by 10-30% compared to compressed yeast.

Considerations when working with osmotolerant yeast:?4

• Osmotolerant yeast usage level is between 1 – 3% in baker’s percentage.
• Mix osmotolerant yeast with flour or during the initial stages of mixing.
• Avoid direct contact with ice cold water.
• Increase dough temperature around 1.5 – 2.5?oC (3 – 5?oF) for optimum fermentation level.

Osmotolerant yeast can be substituted through the following guidelines:2

• This yeast can be substituted with regular active dry yeast by increasing the usage level up to 7 – 10% of the flour weight.
• Instant dry yeast may perform similarly to osmotolerant yeast if dissolved in warm water before usage.