FT yeast stands for Freeze Tolerant and is the result of patient selection work combined with adapted production circumstances. This yeast offers specific advantages in restrained rising procedures and freezer applications, both in the short and long term. In this way, lower initial activity is compensated for by the presence of cell protecting substances, ideal for freezer storage. FT Yeast allows greater tolerance during the dough treatment processes and is the basis for more efficient production planning. It is also an ideal product for the export-oriented bakery markets. FT Yeast will keep for 5 weeks when stored refrigerated at 4 to 5 °C. Never keep the yeast too warm, as it will be activated too quickly, resulting in loss of rising power. |