This traditional baking technology has maintained its presence in the baking industry despite late entrant break leaveners. The success of Furaha has been achieved by painstaking research strict quality control and unequalled standardization. This rewarded the efforts by making a unique bread leavening and flavouring potential, not achievable by other forms of baking.
The present natural aroma of Furaha has also lately lent a lot of appeal to the brewing industry especially the opaque beer and other improved forms of traditional beers.
It is available in 20kg packing with a shelf life of 3 months at ambient temperatures and upto 6 months if it is kept refrigerated.
More About Active Dry Yeast
Active dry yeast begins as Fresh wet yeast but the yeast cake undergoes further processing. The cake passes through a granulator then to a fluid bed drying system. Here the moisture content is further reduced from around 70% to around 8% maximum.
This active dry yeast targets small bakers and home bakers. It is also ideal for areas where the climate is hot or lack refrigerated facilities that make it difficult to distribute fresh wet yeast satisfactorily.
Compared to fresh wet yeast, doughs made with active dry yeast are slacker and more extensible and more relaxed. This slackening effect is beneficial for doughs made from very strong flours, for pizza doughs, bun doughs and some sweet doughs where a well relaxed dough is desired. This slackening effect is also desirable in the brewing industry especially the opaque beer and other improved forms of traditional beers.
For use in baking, active dry yeast is generally re-hydrated in lukewarm water 30 – 40°C (1:4 yeast:water) before addition to the mixer. A re-hydration period of 5 minutes is adequate to obtain good dispersion and re-hydration.
Technical Data Sheet
Furaha Active Dry Yeast
A leavening and fermentation agent comprised of living plant cells derived from a pure culture of Saccharomyces Cerevisiae grown to appropriate protein and phosphate levels for optimum activity.
Saccharomyces Cerevisiae grown in clarified molasses and nutrients.
Storage under ambient temperature is acceptable though refrigerated or cool condition is recommended.
Shelf life depends upon storage conditions under ambient temperature, the shelf life is 3 months while under refrigerated conditions (4 – 6°C), the shelf life is 6 months.
20 kg jerrycans.
– All yeast leavened baked goods.
– Fermentation of beers and improved forms of traditional beers.
– Laboratory controlled fermentation for consistent uniformity.
– Compatible with all fermentation processes.
The information here is true and accurate to the best of our knowledge, however this data sheet is not to be considered a guarantee expressed or implied, or as a condition of sale of this product.