Shelf life and shelf life of yeast?

How and how much yeast is stored

More often than other types, a pressed product is used for baking bakery products. Fresh they are not expensive, easy to use and store. Live fungus in a pressed form confirms its condition by sight and smell. Good briquettes have a creamy shade and smell good. If you take a piece of briquette in your hands, it will crumble. The fresh product does not stick to the skin. They are usually sold in briquettes, less often they are packaged in jars.

Attention!

It is impossible to store the pressed yeast outside the refrigerator for more than a day.

The shelf life at room temperature is extended through the powder in portions with the mixture:

• salt;
• flour.

Without these actions, the fungus will deteriorate quickly. Low temperatures increase the lifespan. You can store it for a long time in the freezer or just in the refrigerator. You can dry the pressed fungus and thereby extend its shelf life.

Cold storage

In this case, the briquette is packed. To keep it safe, you will need to wrap it in foil before placing it in the refrigerator. Instead of foil, you can take wax paper (pastry) for baking. Clay film cannot be used: this material blocks air access, and the fungus will quickly die in the package. The shelf life of yeast with this cold storage method is up to 12 days.

Freezer storage

To preserve the freshness of the pressed product, you can place it in the freezer. For this, the briquette is cut into pieces (no more than 30 g each) and packaged. Polyethylene is not used for packaging, the fungus is wrapped in the same way as when sent to the refrigerator - with paper or foil. Freezer yeast stays fresh for over a year, but it cannot be re-frozen. Double frozen yeast loses its vitality when thawed. Those removed from the freezer are thawed at 8 degrees, you can place them in a regular refrigerator for defrosting before using as directed.

Storage through drying

The freshness of the pressed product can be preserved by drying it. The processed one will be stored for 6 months without losing its properties. The briquette is crumbled into small particles, spread in a thin layer over a sheet of paper or other suitable surface - suitable:

• baking sheet;
• cardboard;
• dish.

Storage conditions require a dark place. Before storage, dry fungus is mixed with flour. Keep the dried yeast in a glass container.

Can I use a freezer

Manufacturers advise against storing this type of alcohol at temperatures less than +4 degrees. Therefore, the drink should not be put in the freezer. If such a need arises, it is kept in the freezer for no more than 10 minutes. If the drink is still frozen, it is not recommended to sharply defrost it. You should not use hot water for this. It is best to place the container in the refrigerator and wait for natural defrosting.

Storing draft beer has a number of features. To determine the shelf life of a drink, it is worth considering its variety.

The choice of location and adherence to the temperature regime is of no small importance.

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Recycled storage

To keep the processed pitted cherries longer, use the following methods.

A gas oven is used:

1. The berries are carefully sorted out, washed under running water and dried.
2. All bones are removed.
3. Spread on a baking sheet in one row.
4. Preheat the oven to 50 ° C, but no more, otherwise the fruits will be baked and not dried. Put a baking sheet in it for 2 hours, then increase the temperature to 75 ° C. Finished dried berries do not stick together and do not release juice.

Drying in an electric dryer is carried out according to the instructions for it. Prepared cherries are laid out in one layer.Dried within 24 hours.

To freeze cherries:

1. Washed and dried fruit without pits is placed in a bag with a fastener or a regular thick plastic bag. It will save space in the freezer.
2. Leave in the freezer for 2-3 hours, then stir the bag so that the berries do not freeze to each other.

In the future, you can take the required amount for the preparation of berry compotes in winter, mashed potatoes, yogurt, baked goods.

For compotes and preserves, red late varieties with a high acid content are chosen. The berries give the drink a rich color, do not boil over during heat treatment. Before canning, the cherries are washed well, rotten or spoiled berries are removed. They put it in a jar and roll it up, observing the recipe and dosage of ingredients.

Mash preparation technology for storage

Sequencing:

Make sure that the mash is off. Although the strict execution of the following steps of this instruction is guaranteed to stop the fermentation, but badness is fraught with a decrease in the yield and, possibly, not so rich in taste and aroma of fruit and grain moonshine.
Remove the wash from the sediment: use a straw to pour it into another plastic or glass container, taking care not to touch the sediment at the bottom.
Lighten. This step is desirable but not required. It is most advisable to add vodka, alcohol or "tails" from the previous distillation to the wash. It is necessary to raise the fortress up to 16-18% by volume in order to "preserve" yeast and other microorganisms. If we assume that the mash has fermented and gained a strength of 12%, then one liter requires 4-8% pure alcohol, the formula for calculating the amount

It is important to remember that it is better not to pour grain distillates into fruit and berry mash, as they can interrupt the light aroma. There are other methods of lightening the mash, but they are not suitable for every raw material.
Close the wash hermetically or place it under a reliable water seal.
Transfer the container to a dark room with a temperature of + 12-15 ° C (preferably + 2-5 ° C)

The main thing is not to allow the temperature to drop below zero and rise beyond the specified range.
Leave the mash alone until distillation. Remove from the sediment again before distillation.

The amount of sediment can be significant

Dry

How much dry yeast can be stored will be determined by its moisture percentage.

There are several types of dry substrate, and each of them has its own characteristics.

Instant dry yeast

They are produced in cylindrical granules. And you don't need to pre-activate this product (just stir it with flour). The moisture content of such products is low - 3 - 3.5%, which is why they can be stored longer.

Dry yeast storage does not require special conditions. It is enough that they will be in a dark place with a low level of humidity.

If the package is opened, its contents will retain their original properties for only 48 hours. But if you move the content into a glass container, close it tightly and send it to a cold place, the shelf life will already be 2 weeks.

Dry active

This product is presented in a powdery state with a moisture content of 6 - 9%. This product should be stored in a dry, dark place.

A after opening the package the product retains quality for about 1 month. Store in a sealed glass container on the refrigerator shelf.

After the package is sealed, its contents can be frozen by first dividing it into small portions. In this case, the shelf life will increase to 6 months.

After activating the product, it should be used within the next 4 hours, after which it will become useless.

Fast Acting Yeast Pellets

These products have the shortest shelf life due to the large amount of moisture in the composition (up to 40%).

For yeast in granules, a shelf life of 30 - 45 days is considered the norm, provided that it is kept exclusively in a cold place. But when the package is opened, the product will lose its original quality in a few hours.

Pressed

Pressed baker's yeast is most commonly available. If they are fresh and of high quality, their color will be soft - creamy, uniform. And in their aroma - there is a slight sour shade. With a slight pressure, the product should crumble. A good product cannot be sticky. It is mainly sold in bars of different sizes.

The question of how to store compressed yeast visits every housewife right after their purchase, and for good reason. After all, a fresh product is quite sensitive to the environment.

Shelf life

The storage of compressed yeast without refrigeration can last no longer than 24 hours. But you can increase the storage time by another 3 - 4 days. To do this, a little salt is poured onto the bar or treated with flour.

The shelf life of compressed yeast in the refrigerator is about 2 weeks.

In this case, it is important that the temperature is constant and is 0 ° С - + 4 ° С. It is better to choose parchment paper as a packing material.

A plastic bag will not work for this, since living organisms (fungi) must breathe.

You can also store yeast in the freezer. There is a belief that negative temperatures are detrimental to yeast fungi. But this belief is not true. Freezing slows down the vital processes of mushrooms. As a result, they are in a state of "suspended animation". When defrosting, the original properties are restored.

Before storing the yeast in the freezer, it is divided into pieces of the required size and wrapped in wax paper (foil). In the freezer, they can keep freshness for 6 - 12 months (depending on the initial state of the product).

Storage of this type of product is also possible in a dried form.

• For this, the blocks are pre-crushed;
• then mixed with flour;
• then dried at natural temperature. The resulting crumb is placed in a small layer on a tray covered with parchment.
• The product is often stirred and ensured that there is constant air access to it.

After drying, the workpiece is placed in glass containers and covered with pieces of cloth (air should flow into the can freely), and then fixed with rubber bands.

Dry pressed yeast has a shelf life of about 6 months. They must be placed in a dark, dry and cool place.

Can I freeze

Freezing yeast is a common thing, most often it is stored this way. This is more about the pressed fungus - they tolerate this procedure well, but die when repeated. In order not to defrost the entire briquette, before placing it in the freezer, it is cut into portions and, when necessary, the required amount is taken out. Freeze the product wrapped in:

• wax paper;
• foil.

Polyethylene and ordinary paper are not suitable for storage - the first does not allow oxygen to pass through, the second is filled with moisture when the fungus is thawed. Wet and blurry pieces of paper are difficult to remove from the product; they end up in the bulk and spoil the quality.

On a note!

Defrost gradually. A sharp increase in temperature reduces activity and kills the fungus, therefore they are allowed to thaw in the refrigerator.

A portion is taken out of the freezer and placed on a plate in the refrigerator, where it is left for 12 hours. This is enough for defrosting. Before using the thawed fungus, the water is drained from it.

Theory

Deterioration of the properties of the mash can occur for the following reasons:

1. Souring

After fermentation stops, the yeast stops emitting carbon dioxide, which pushes oxygen out.If the mash comes into contact with air, then the ingress of oxygen into the wort causes sourness - aerobic microorganisms are activated, they process alcohol in the mash into water and acid. As a result, the yield of moonshine decreases and a sour taste appears.

In order to prevent the mash from souring during storage, you need to protect the access of oxygen by keeping the container hermetically sealed or under a water seal.

2. Yeast by-products

When processing sugar in wort, yeast, in addition to alcohol and carbon dioxide, emit other substances, many of which deteriorate the quality of the mash.

It is interesting that fermented home brew accumulates most of all harmful impurities - when sugar runs out, yeast begins to eat its dead relatives or find other sources of nutrition from the remains of plant materials.

It is necessary to destroy the yeast or create unfavorable conditions under which they go into suspended animation ("fall asleep"). To do this, the fermented mash is removed from the sediment, clarified (preferably) and stored in the cold, but not at sub-zero temperatures.

Yeast can be killed by pasteurization, but in terms of labor and time, this process is comparable to distillation, therefore it is often impractical.

3. Decomposition of plant residues

Typical for fruit and cereal mash. The remains of raw materials accumulate together with dead yeast in the form of a sediment at the bottom. Sooner or later, this sediment begins to decompose (rot) or becomes a source of backup nutrition for the yeast. Both options negatively affect the quality of the moonshine. This is another reason why the mash that has won back before storage must be removed from the sediment (decanted).

4. Activation of other microorganisms

In addition to vinegar bacteria, other microorganisms can also spoil the wash, which, depending on the raw materials, cause mold, milk, oil and even glycerin fermentation.

any wash, especially grain or fruit, is susceptible to forest

The main method of combating pathogenic microflora is sterilization of equipment and containers. And when storing mash, the lack of oxygen access, fixing with ethyl alcohol and decanting the sediment helps.

Selection and preparation of berries

It depends on the correct choice of fruits whether it will be possible to preserve them for a long time.

What to look for when buying cherries in a store or market:

1. Colour. Red varieties should be dark, firm and shiny. These are the first signs of ripeness and freshness of the berries.
2. Damage. The absence of dents and cracks indicates neat transportation.
3. Those that are rotten, spoiled or with signs of fermentation are not suitable for long-term storage.
4. Choose a sweet cherry that has a stalk. It contains a small amount of moisture, it protects against the ingress of bacteria. Berries without tails are poorly stored, the fermentation process begins quickly in them.
5. The stalks should be green and fresh. Brown and lethargic - a sign that the fruits were plucked a long time ago.
6. Do not buy cherries that are sold in buckets or deep containers. The lower layers of the berries are choked by the severity and are no longer suitable for storage.

Suitable containers for transporting and selling fruit are wooden or plastic boxes with a depth of no more than 20 cm.

To keep the harvest as long as possible, they adhere to the following rules:

• pick berries early in the morning;
• scatter them on a blanket and sort them out, separate whole fruits from rotten, spoiled and crushed;
• the cherries are not washed, the dew residues on the surface of the skin are dried with a paper towel.

The varieties most suitable for long-term storage

Any varieties are suitable for storage at home, only the timing and methods differ slightly. For example, sweet cherries of light early varieties are stored for no more than 5 weeks frozen or 2-3 months in dried (in the form of raisins). Red late varieties are stored for up to 6 months or more.

In industrial conditions, only late varieties with a high acid content are stored:

• light: Bryansk pink, Exhibition, Francis;
• dark: Napoleon, Regina, Recordist, Tyutchevka.

Description and main varieties

Baker's yeast is produced in liquid, pressed, dry form. The latter can be active or high-speed

It is important that the fungal cells in any of these foods are able to grow when the conditions are right.

Liquid

This is a semi-finished product, which is obtained by multiplying yeast in sourdough. Liquid baker's yeast is prepared as a water-flour mixture. Various additives are used to accelerate cell proliferation.

Store the yeast product in liquid form, covered with a piece of gauze or cloth folded in several layers. Natural preservatives are added, such as 1-2 teaspoons of honey or brown sugar. Liquid yeast is stored in a cool place for no more than a month.

Pressed

Dense cubes or sticks of compressed yeast are a cheap and affordable product that is widely represented on store shelves. Mass - 50 or 100 g. The metabolism of fungal cells in the dense mass of the product slows down. In the warmth and with the addition of liquid, microorganisms resume their vital activity relatively quickly.

What a yeast product looks like:

• cubes, sticks of cream or almost white;
• the mass does not stick to the hands;
• the product has a “fruity” aroma;
• gloss matte.

Attention! A cube or briquette of pressed yeast is stored for no more than 24 hours at room temperature. If the product is first treated with salt, then the storage period without refrigeration increases to 3-4 days

An open cube is best placed in the refrigerator, wrapped in foil. Then the yeast will stay fresh for 12-14 days. Polyethylene is not good because it does not allow the fungus to breathe

If the product is first treated with salt, then the storage period without refrigeration increases to 3-4 days. An open cube is best placed in the refrigerator, wrapped in foil. Then the yeast will stay fresh for 12-14 days. Polyethylene is not good because it prevents the fungus from breathing.

Active

After drying, yeast has the form of rounded granules, grains. The color is usually light brown, beige. Such a product is more resistant to temperature extremes, it has fewer requirements for storage locations. In addition, the granules are evenly mixed with the flour, making it easier to prepare the dough quickly.

Dry active yeast differs from fast-acting yeast in drying mode. Before use, activation is required, which is achieved by dissolving in a warm liquid. Leave the mass for a while for the cells to start working. However, granular yeast is weaker than fresh yeast.

Instant

Other names for this product are instant, fast acting, instant. They differ from active yeast in the method of application. Appearance - cylindrical granules, packaged in bags of 7-11 g. Fast-acting yeast cells do not require preliminary dissolution in liquid. The dry product is immediately mixed with flour. This greatly simplifies the dough preparation process.

Mixes for quick baking

They can be used for quick preparation of dough, with a high content of oil and sugar. It should be remembered that these ingredients will reduce the "lift" of any yeast product. The mixtures are enriched with special enzymes, nutrients and vitamins that accelerate the functioning of the cells of the fungus. There are additives that ensure the retention of the shape of the finished product and a number of other properties. Such multicomponent mixtures can be stored for no more than 6 months.

Signs of a spoiled product

It happens that with proper storage, yeast still loses its activity. The ingredient may be bad on its own, or a slight violation of the conditions has occurred. Before using it in cooking, they are checked for viability so as not to spoil the dish.

Visually, "live" and active fungi are easy to assess.The pressed product has a light color with a pleasant cream shade, can crumble, but do not "smear" and do not stain fingers when touched. They have a pleasant sour smell. If the briquette stains your hand, the fungi are too wet, which will affect the quality of the dough.

Dry yeast crumbles very easily and crumbles in hand, does not collect into lumps. Inspection can tell the exact condition of an ingredient. For her you will need:

• heated water / milk;
• sugar;
• yeast.

Sugar for testing is taken in an amount equal to the amount of yeast. The reaction in the test is based on the vital activity of the fungus - the "live" product will absorb sugar and release alcohol and CO₂... Warm (not hot) water or milk is poured into the yeast with sugar - ¼ cup is enough and leave for 10 minutes. A viable fungus will release a creamy foam on the surface of the liquid - such yeast can be added to the dough. There is a similar check, which is called fast. For its implementation, a small amount of yeast is diluted with plain water at room temperature. Leave the product for 10 minutes and assess the surface of the liquid for foam.

With a "quick check" it will also be, but not so lush, so the variant with sugar rather indicates activity - there is less chance of error. You can check the quality of the yeast before purchasing. You need to focus on visual qualities whenever possible. To assess the state of the pressed fungi, you will need to open the package - the fresh product will be grayish or creamy, without streaks. If the look is dark, stale or dry, it is a sign of "dead" fungi, which will not affect the splendor of the dough.

On a note!

An unpleasant odor that is pungent or rancid is a sign of tainted fungus. It will not help bake a delicious dough, even if the fungus acts, the smell of spoiled raw yeast will increase many times over, will affect the finished baked goods.

To get good dry yeast, you need to estimate the shelf life - the earlier the product was produced, the more likely it is good. The package can be shaken - the sound determines the flowability, which indicates quality.

Yeast is a tenacious and healthy fungus. They risk dying only in warmth and high humidity, therefore all species are stored in a freezer or refrigerator, providing air access. In order to avoid the incident with the preparation of low-quality dough, it is recommended to carefully evaluate the ingredient before purchasing. For complete confidence that it is of high quality, after purchase in the store, it is still checked. They may look normal, but they may be "dead", so checking can save the dish. Properly packaged yeast will retain its full properties under suitable storage conditions.

How to store other types of yeast

The farm uses not only baker's yeast: live, brewer's, wine and alcohol yeast is used for medicinal purposes and for the preparation of various drinks. Each variety requires compliance with certain storage conditions. Let's consider them in more detail.

Liquid yeast. Store this type of yeast in the refrigerator. A jar with yeast is closed with a cloth or gauze and stored for up to 1 month without "feeding". To increase the shelf life and as a "feed" in yeast, dissolve 1-2 teaspoons of sugar or honey. Using this method, liquid yeast can be stored for quite a long time.

Brewer's yeast. Brewer's yeast is stored in a refrigerator in a glass container, diluted with cold unboiled water in a 1: 1 ratio. The water must be drained periodically (once every 1-2 days), allowing the fungus to "catch its breath", and then refill it with water. It is best to use the yeast within a month as it loses its potency over time. At room temperature, brewer's yeast deteriorates in a matter of hours.

Dry brewer's yeast is also on sale. This type of product is stored in the refrigerator for about 2 years.

Wine yeast. This product has a moisture content of 6%.You can store yeast for up to 2 years in a dry, dark place at a temperature not higher than +15 ℃.

Alcoholic yeast. The most common dry alcohol yeast. This type of product has a moisture content of 7% and is sold in vacuum packaging. In a dry, dark place at a temperature not exceeding + 15 ℃, alcoholic yeast can be stored for up to 2 years (although some manufacturers indicate a shelf life of up to 5 years).

Proper storage of yeast is the key to the quality of the finished product.

Yeast mixtures contain microscopic fungi that cause fermentation, so it is important to create optimal conditions for preserving beneficial properties.