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Flou and yeastr
What is the difference between T45 and 55 flour. Also where do you get fresh yeast from
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4 Replies
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Level:
Scoolinary Team
Hi Jemima.
Welcome to the Scoolinary community! Thanks for your question.
Here’s an explanation of the differences between T45 and T55 flour.
T45 and T55 flours are French classifications based on their ash (mineral) content after combustion.
-T45 Flour: This is a more refined, whiter flour with an ash content of approximately 0.45%. It has fewer impurities and more starch, making it ideal for fine pastry, light doughs like croissants, brioches, and puff pastry.
-T55 Flour: With an ash content of about 0.55%, it is slightly less refined than T45. It is commonly used in bread baking and pastries, as it provides more structure to the dough, making it ideal for baguettes and crusty breads.
In summary, T45 is lighter and softer, while T55 has more body and strength.
Where does fresh yeast come from?
Fresh yeast (also known as compressed yeast or baker’s yeast) is a living organism, specifically a strain of Saccharomyces cerevisiae. It is obtained through an industrial fermentation process, where yeast is grown in a sugar-rich medium, such as beet or cane molasses.
The general process is:
1. Cultivation: Yeast is seeded in large tanks with diluted molasses and controlled aeration.
2. Multiplication: It is left to reproduce until it reaches a high cell density.
3. Filtering and pressing: Excess liquid is removed, and the yeast is compacted into blocks, forming fresh compressed yeast.
4. Storage and distribution: It is kept refrigerated at around 4°C to preserve its activity.
Fresh yeast is widely used in baking due to its strong fermenting power and consistent dough development.
Do you usually use fresh yeast? I hope this information helps, and if you have any other questions, I’ll be happy to assist you.
Best regards!
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i never use fresh yeast, can i use normal
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Level:
Scoolinary Team
Hi Jemima.
Of course, you can make the substitution. The ratio for replacing fresh yeast with dry yeast is:
Active dry yeast: Use 1/3 of the amount of fresh yeast.
Instant yeast: Use 1/3 to 1/2 of the amount of fresh yeast.
In your recipe, 70 g of fresh yeast is used, so the conversion would be:
Active dry yeast: ≈ 23 g
Instant yeast: ≈ 23 to 35 g
If you use active dry yeast, it’s best to activate it in a little warm milk before adding it to the dough. Instant yeast can be mixed directly with the flour.
I hope this information is helpful.
Best regards.
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Level:
Scoolinary Team
Hey there Jemima!👋
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