Yeast or yeast is a very tiny form of single-cell mushroom that scientists call it microorganisms. In the batches of biological products; they are known as fungi, and the main factor is the conversion of fermentation sugars into alcohol and other fermentation products. Nowadays, the biochemical process that causes the yeast to rise or turn up is known as the fermentation process. There are hundreds of different types of yeast. The scientific name is a type of yeast known as bakery yeast.

Saccharomyces cerevisiae (Saccharomyces cerevisiae). The scientific name of saccharose means glucose and myasic means fungal herb. The name of the species, also known as Cariciae, is a Roman word for the goddess of agriculture. Yeast is one of the essential ingredients in baking bread. The use of yeast in these products can result in the development and expansion of the dough and give the final product the baking, texture and flavor of bread, sweets, cakes ... and it is very pleasant and pleasant.

Preparation and production of dough: Due to the fact that the dough is a type of single-cell plant, the production of this material is a kind of agricultural activity. The raw material for baking yeast to feed and grow this bacterium can be any sugar-containing substance. However, due to the economic unprofitability of using energy-rich sugary materials and materials used directly to feed the people, the use of sugar beet molasses and sugar cane, which is the product of sugar extraction, is proposed as the best and most cost-effective option, and today (Sugar beet molasses and sugar cane) is used as the main source of this material in many countries, including Iran.

In the baking process, different materials play a role as micronutrients such as nitrogen, phosphorus, zinc, and various types of vitamins in group B, and each of them causes disruptions such as lack of growth, yeast activity decline, contamination of the production line, and so on. The production of yeast is carried out in a modern biotechnological process in such a way that it is fed in a sterile and hygienic environment with a sugar-fed strain and after entering into the separators it is completed in the processors and after entering the heat storage tanks and filtration, It is then ready to be marketed in regular or vacuum packaging.

Lean Tang:

One of the variety of products manufactured by Rashi Dough and Alcohol Co. is Instant Dry Yeast, which is produced using the technology of the day in Europe and the knowledge and ability of domestic professionals. Below are some of the specifications, method, and amount of use. Lean technical specification

Dry matter content: 5/94 to 5/96%
Acidity (pH): 2 ± 5
Carbohydrate: 35-40% based on dry matter weight
Protein: 45 to 50% based on dry matter weight
Phosphate: 0.2 to 2.5% based on dry matter weight
Ash: 6 ± 2% based on dry matter weight
The Benefits of Using Lean Bodies:
Increase perfume, taste and smell of bread
Rich in vitamins, especially B vitamins
It absorbs iron and calcium in the body
Increase the nutritional value of bread and provide adequate energy
Cooking bread uniformly and avoiding it
Increased durability of bread and ease of maintenance
Types of Dough:
Shugar: For sweet environments (sweet breads)
Normal Shugger: For Normal Environments
Types of packaging:
10kg bags
10kg carton containing 2 5kg bags
Types of yeast yeast at weights of 100, 500 and 1000 grams
Types of stoves 10, 20, 80, 100 grams