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Frequently asked questions regarding yeast:
What should I be paying attention to when switching from my current brand of yeast to “Enzym” Yeast?

We don’t expect a lot of problems. You can dose and process it just the same as with your previous brand. Because of its strength, it is more than possible to use a little less yeast than you are used to. “Enzym” also has a lot of tolerance in the last stages of rising.

Is this yeast freezer friendly?

From personal experience we know that when it’s processed by a professional, it can be kept in the freezer for 5 weeks without any issues. If you are using “Enzym”, it is not necessary to use a more expensive yeast made especially for use in dough that is going to be frozen.

Is this yeast usable in a slow rise case?

This is what is remarkable about “Enzym”, there is a big chance of it being a lot better than your current brand when it comes to slow rising your baked goods. You can easily process and cool off without any issues. A day after processing the difference will be quite apparent: your dough has suffered less and thus will be a lot more tolerant when you are putting the dough into the oven. You can put multiple charges into a slow rise case without any problems.

I tend to use little amounts of yeast and long rising times, will “Enzym” do the trick?

Here “Enzym” has the same advantages as with slow rising. During the rising of the bread the dough does not go weak and even after hours the yeast is still powerfull enough for some heavy treatment by an oven.

How long can you conserve “Enzym”

“Enzym” separates itself from current brands with its ability to be conserved well. You will notice that, unlike other brands, “Enzym” will work as well on the last week as it did on the first day.

Are there any packages meant for personal use?

We apologize but there are no packages for personal use, “Enzym” is only available in volumes meant for professional means.

Is “Enzym” available in liquid form?

No, with factory made bread automatic dosing with liquid yeast – mixed by your own machine or not – might be useful, however for medium sized companies and traditional companies block yeast has more advantages:

It’s a lot more hygienic: No need to clean a mixer, and there are no accidents regarding torn packages.
Block yeast has a longer shelf life than liquid yeast, which makes for a more stable production in the bakery.
Block yeasts are less expensive when compared to liquid yeasts.
There is no need for a contract when buying block yeast, so you are free to choose the best price/quality each and every time you need it.
Some people experience differences in their dough when they dissolve the yeast. Often it is enough to crumble it and put it in water.
Often these changes occur because the amount of water in the recipe increases.

How reliable is “Enzym”?

We know reliability is a very important factor. However the reliability of “Enzym” is only provable by giving the product a chance to prove itself. “Enzym” Has grown to be an important contender in The Netherlands in the past 2 years. “Enzym” has the highest certification possible ISO 9001 and 22000 for food safety.

I’m happy about my current brand of yeast, why would I switch?

Being happy with what you have is always a good thing. Yeast is an important part of baking, as a professional you need to keep adjusting to your resources. Adjusting your way of baking to your resources is what makes you a professional. We know were are offering you a product that will increase your control of your processes, resulting in a better production and a reduction when it comes to the price of your resources. Which to us seem like two good reasons to give “Enzym” a chance.

During the fall sugar beets are harvested from the ground. The machine first cuts the leaves off the beets and tosses them aside. After the leaves are removed, the machine takes the beets out of the ground. The beets are planted in a straight line for easy harvesting. The leaves are collected as well, shredded and used as fertilizer.

The beets are cut into thin strips by a machine, after which they are put into a large drum filled with warm water. They are then boiled until all the sweet juices are out of the strips. The strips are then sieved out of the water. The sweet water is now boiled until it is a thick molasses. This mollasses is put into big spinning drums until all the moisture is out and fine sugar crystals remain.

During the fall sugar beets are harvested from the ground. The machine first cuts the leaves off the beets and tosses them aside. After the leaves are removed, the machine takes the beets out of the ground. The beets are planted in a straight line for easy harvesting. The leaves are collected as well, shredded and used as fertilizer.

The beets are cut into thin strips by a machine, after which they are put into a large drum filled with warm water. They are then boiled until all the sweet juices are out of the strips. The strips are then sieved out of the water. The sweet water is now boiled until it is a thick molasses. This mollasses is put into big spinning drums until all the moisture is out and fine sugar crystals remain.