Es un hongo microscópico unicelular del género Saccharomyces cerevisiae, presente en la naturaleza capaz de transformar los azúcares en dióxido de gas carbonico y alcohol.
Tipos de levadura
Levadura fresca (levadura prensada) (Fresh yeast) → es humeda y es la preferida
por expertos panaderos
Levadura seca active (Active dry yeast) → es seca y granulada, debe ser hidratada
con agua tibia (105° F / 41° C) antes
de usar.
Levadura instantáneo seca → es seca y granulada. No necesita ser disuelta en agua
antes de usar.
Formulas de conversión
Levadura fresca a levadura activa seca multiplicar por 0.5
Levadura fresca a levadura seca instantánea multiplicar por 0.35
Yeast
It is a unicellular microscopic fungus of the genus Saccharomyces cerevisiae, present in nature capable of transforming the sugars into carbon dioxide gas and alcohol.
Types of Yeast
Fresh yeast (compressed yeast) → Is moist and is preferred by professional bakers.
Active dry yeast → is dry and granulated, must be rehydrated with warm water
(105°F / 41° C) before use.
Instant dry yeast → is also dry granular, but it does not have to be dissolved
in water before use.
Convetion formulas
Fresh yeast to regular active dry yeast, multiply the quantity by 0.5
Fresh yeast to instant dry yeast, multiply by 0.35
