"Azər Maya" ASC was established in 1997, on base of former Baku-Pastry factory. The total area of "Azər Maya" ASC is 22600 m², while the total area of industrial building is 3672 m². There is energy, gas and water supply, also 1950-meter railway line in Plant.
Yeast Dought produced by “Azər-Maya” ASC completely provide demands of Azerbaijan Republic, also, exports yeast dough to Georgian Republic.
|Director:||Babayev Etibar Hidayət o.|
|Head of the Department of Accounting:||Məmmədov Məhəmməd Bayram o.|
|Head of the Sale department:||Qəniyev Zaur Hamlet o.|
|Specialist on the production of yeasts:||Remzi Turqay Şişman o.|
|Head of the Technical department:||Ağababayev Elşad Müzəffər o.|
Instant yeast is another type of dry yeast that was introduced after active dry yeast in the 1970s. It is made using a similar process as active dry yeast, although is dried more quickly. As you can see, this yeast is also milled into finer particles. Because of this, it dissolves faster and activates quickly. But unlike active dry yeast, instant yeast doesn't have to be proofed first; it can be mixed straight into the dry ingredients with the same result.
This yeast also gives you two separate rises and it can be used interchangeably with active dry yeast.
Instant yeast may also be marketed and sold as rapid- or quick-rise yeast. This yeast has also been milled into smaller particles so it doesn't need to be dissolved into water. In addition, enzymes and other additives are included to make the dough rise faster. With this yeast, you can skip the first rise of the dough and shape the loaves right after kneading.
Yeast is a living microscopic organism which converts sugar or starch into alcohol and carbon dioxide, which is why beer brewers, wine makers and bread bakers like it.
Baker's yeast is what we use most often for leavening when cooking. Baker's yeast is either active dry yeast (where the yeast is alive but inactive due to lack of moisture) or compressed fresh yeast (where the yeast is alive and extremely perishable as a result). Brewer's yeast is a non-leavening yeast used in brewing beer and can be eaten as a food supplement for its healthful properties (as you would wheat germ), unlike baker's yeast which is used for leavening. Brewer's years has a bitter hops flavor. Nutritional yeast is similar to brewer's yeast, but not as bitter because it is grown on molasses.
You should not use a live yeast (i.e. baking yeast) as a food supplement because it continues to grow in the intestine and uses up vitamin B instead of replenishing it.
All commercial breads, except salt-rising types and some rye bread, are leavened with bakers’ yeast, composed of living cells of the yeast strain Saccharomyces cerevisiae. A typical yeast addition level might be 2 percent of the dough weight. Bakeries receive yeast in the form of compressed cakes containing about 70 percent water or as dry granules containing about 8 percent water.
Dry yeast, more resistant to storage deterioration than compressed yeast, requires rehydration before it is added to the other ingredients.
“Cream” yeast, a commercial variety of bakers’ yeast made into a fluid by the addition of extra water, is more convenient to dispense and mix than compressed yeast, but it also has a shorter storage life and requires additional equipment for handling.
|Dry substance||min. %30|
|Protein/KM (azotx6,25)||min. 40 – 58|
|Glusids/DM||min. 35 – 45|
|Lipids/DM||min. 40 – 60|
|Mineral substances/DM||% 5.0 – 7.5|
|B1: 0.002 – 0.0015
B2 : 0.002 – 0.008
B6 : 0.002 – 0.006
PP : 0.010 – 0.050