Yeasts are dry and moist. Value in cooking and not only

Preparation of lavish buns and pies is impossible without the use of yeast. The taste of the future product directly depends on their quality. On sale today there are yeast dry and raw. The ratio of these products is usually indicated in the recipe. And if the nuances are not described? Some knowledge will help make baking really lush and tasty.

What is yeast?

Few housewives know that yeast are living organisms that consist of a single cell. They multiply by the method of budding. That is why when interacting with other ingredients you can get a beautiful fluffy dough. But baking will be successful only if the product is chosen really high-quality. What is the ratio of raw and dry yeast, you should study before you start cooking bread and rolls.

In biology, yeasts belong to the class of fungi. It is these microorganisms that can turn sugar into alcohol or any other by-products. Distinguish products of "top" and "lower" fermentation. Both variants are widely used in medicine, cooking and cosmetology.

What should be the qualitative raw yeast?

The product must be very ductile. At the same time he does not stick at all in his hands and does not get stuck. Yeast is easily separated by plates, like fresh home-made cottage cheese. Essential difference of quality yeast is the smell. This is how it smells like baking, if you do not add spices afterwards. Fresh yeast should creak on the fingers when kneading.

It is worth paying attention to the appearance of the product. If the edges of raw yeast differ in color, then they are weather-beaten. Use such material is not recommended. At best, baking does not turn out beautiful. In addition, stale yeasts can lead to poisoning.

Much longer the product is stored in dry form. The ratio between raw and dry yeast should be known to every hostess. However, it should be remembered that the product in the dry version may also be of poor quality.

How to determine the quality of dry yeast?

The first thing you should pay attention to is the smell. It should be pleasant. A small glass of warm boiled water will help to make sure of the high quality of the product . A pinch of yeast should be covered in a container and wait about 15 minutes. If during this time the liquid begins to foam, then the product is of high quality. Yeast should rise in the vessel in the form of a hat. Otherwise the dry variant is undesirable to use for baking.

In any recipe you can use yeast dry and raw. The ratio of products can be easily calculated. It is only necessary to have the slightest skills in cooking and to be friends with mathematics.

Simple arithmetic

It is worth remembering that 1 g of dry yeast can be replaced with 3 g of pressed version. It turns out that if you need to use 30 grams of fresh yeast by prescription, then you can take 10 g of dry product (one sachet). 2 teaspoons of dry product will be able to replace a piece of raw product in 25 g. It turns out that the ratio of raw and dry yeast for the test is easy to calculate.

The recipe also has a great importance. For cooking kulichki most often use 15 g of raw product per 1 kg of flour. This is half a bag of dry yeast. For luscious buns, you will need 10 g of dry product or 30 g of raw yeast.

It should be noted that on sale are various yeasts dry and raw. The ratio directly depends on the manufacturer of the product. Therefore, you should carefully study the instructions on the package before you start baking. It is also worth noting that for dry fried pancakes and pies, dry yeast is better suited. There's no need to prepare for it. The dough is prepared in a matter of minutes.

Yeast in home cosmetology

Fermentation products can bring tremendous benefits in the fight against early skin aging and acne. To prepare masks at home, yeast can be used dry and moist. The ratio of products is approximate. If you add a little more product, there will be no harm to the skin. Yeast helps to quickly rid the face of fatty shine. And the inflammation passes in a few days.

It should be noted that the yeast itself does not nourish the skin. Vitamin mask can be prepared using freshly squeezed juice. Citrus fruits have a positive effect. You can squeeze the juice of one lemon and mix it with dry yeast 1: 1 until a uniform consistency is obtained. The crude product can also be used to prepare such a mask.

For the fading skin, a mask with olive oil is perfect. The products are also mixed in a 1: 1 ratio. You can use both dry and raw yeast. This mask perfectly nourishes and moisturizes the skin of the face.