This feature will offer bakers insight into yeast production – and how ingredients suppliers transform a tiny vial of bacteria into tonnes of liquid or solid yeast.
Publication date: 2 August 2017
- Publication date: August 2 2017
- Editorial submissions deadline: 3 July 2017
- Editorial contact: firstname.lastname@example.org
An addition, it will look at how suppliers develop the yeasts they offer to meet the needs of the fast-changing UK bakery market, and what could be on the horizon for yeast development/production.
Box-out article: Making the most of your yeast
This article will offer advice to bakers on selecting the most suitable yeast for their products, along with guidance on yeast handling and storage.