10 questions
I have only used this yeast for years and am absolutely happy with it. What bothers me is the packaging unit of 42g. I need a maximum of 4g per 1kg of flour, the yeast can be stored well in the fridge if it is well wrapped, but every now and then I don't manage to use it all up. I bake very often and breads/braids etc. are much easier to digest with less yeast. Is there a solution for smaller packs in the future?
I hardly think so. These cubes are the same size in all stores everywhere...
@Coacoa200 yes, I realize that :-) why not do it differently from everyone else? I don't know anyone in my environment who uses so much yeast and would be happy with smaller quantities... Simply as input... Who knows...
Well, the cubes are already minimally small... no idea how to make them even smaller and then package them :)
Hello evgr, thank you very much for your message. We are delighted that you like the product! In view of your description, we understand why you would like a smaller packaging unit. The fact is that all yeast cubes in Switzerland contain 42 grams. This is because traditional bread recipes call for a dosage of 4.2% yeast to the amount of flour used. One pack is therefore intended for 1 kg of flour. There are currently no plans to change this. Nevertheless, we understand your considerations and will address the issue in the next product revision. If necessary, we will make adjustments. We hope our efforts are in your interest. Best regards, your M-Infoline team
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Hello, I have been baking my bread with organic yeast for years and have always been very satisfied. Recently, however, the yeast is no longer the same as before. It is almost liquid and the bread no longer rises as well. What is the reason for this? What can I do to change this? Yours sincerely
Hello MonikaS666, please let us know the batch number of the packaging and the expiry date. This will enable us to investigate your feedback. Kind regards, your M-Infoline team
LO90 Shelf life until 01.01.23
Hello MonikaS666, thank you for your information. Our supplier baked a loaf of bread with the corresponding batch and did not notice any deviations or changes. We cannot explain this, but we are keeping an eye on the issue. We will contact you again privately. Best regards, your M-Infoline team
The problem has been solved, thank you for your quick response
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Hello I know - my question has already been asked and answered in a similar way. Nevertheless, I have been buying organic fresh yeast for years (at least 3) and freezing it immediately (despite the instructions on the packet that it should not be frozen). I have never had any problems. I have "baked" dozens of yeast cubes and everything was always fine. Until I tried to defrost another cube 2 weeks ago. It became liquid when defrosting and obviously lost all its leavening power. The same thing happened with the next 4 cubes I had in the freezer. All of them turned liquid when defrosting and leaked out of the pack. The only way I can explain this is that something must have changed in the production process. I can't imagine anything else. As I said, I never had any problems before. Thank you very much for your feedback and best regards. Addendum: the last yeast cubes had a best-before date of the end of November or the end of December. Just as a hint
Hello Its_Just_Me, in order to discuss your request with the specialist department, please provide us with the best-before date and the lot number. You are welcome to send us this information via our contact form. Best regards, your M-Infoline team
Hello Its_Just_Me, we will clarify your request with our specialist department and then get back to you here. Best regards, your M-Infoline team
Hello Its_Just_Me, the process of BIO baker's yeast has not been changed since the product was introduced in 2003. Systematic tests show a significant reduction in the leavening power once the cube has been frozen. There is still a certain amount of leavening power, but it is significantly less than with fresh yeast. This statement applies in particular to the organic cube and less to the conventional cube. The producer advises against freezing the yeast after freezing because of this loss of driving force - which is also noted on the cube. If you freeze the baker's yeast anyway, the following points should be noted: - freeze as quickly as possible - thaw slowly in the refrigerator - use quickly after thawing It is also important to remember that fresh baker's yeast is a natural product that can fluctuate. This explains why the consistency of the fresh cube is sometimes firmer and sometimes softer. Best regards, your M-Infoline team
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So far I have always been very satisfied, but recently I got several yeast cubes that were not crumbly, but sticky/creamy and smelled strongly of alcohol. I threw them away. What happened and could I still have used them?
Hello Mialania, thank you for your message about the organic baker's yeast. We have assessed some samples of the retained samples from different batches in the suspected period and have not detected any foreign odor. The yeast samples have a typical fruity-sour smell, look visually perfect and are not sticky/creamy. We assume that the organic cubes in question were exposed to excessively warm temperatures. The manufacturer adjusted the cooling process a few weeks ago to allow the yeast cubes to reach the cooler more quickly, but a break in the cold chain may also have occurred during transportation or in the store. Unfortunately, it is no longer possible to trace where the loss of quality occurred. We apologize for the inconvenience. We will contact you by e-mail. Best regards, your M-Infoline team
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Hello everyone Can you please tell me why this yeast should not be frozen? Many thanks and best regards
Good morning Sam_Yoshihara Enclosed is the answer from a manufacturer:When developing the organic yeast, we investigated whether it is also suitable for deep-freezing. Conventional yeast only loses a few percent of its leavening power, so you hardly notice it. With organic yeast, on the other hand, it is around 50% and this happens after just one to three weeks. Why this is the case has not yet been scientifically investigated. However, we assume that it has something to do with the cultivation. Conventional yeast is trimmed much more for speed of cell formation during its propagation. We therefore assume that the cell walls are more strongly developed and are less damaged during freezing due to the formation of ice crystals. The cultivation of organic yeast takes almost three times as long as that of conventional yeast. This means that the cell structure is probably also different and the individual cells are less hardened, so to speak, i.e. thinner. This means there is a greater chance that the cell membranes will be damaged by the ice crystals, which greatly reduces the yeast's motive power. Unfortunately, we cannot confirm 100% that this explanation is correct. However, what we have investigated several times and can confirm is that organic yeast always loses a large part of its motive power when it is frozen. Best regardsFrederica
Many thanks for the quick and detailed reply
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Is this yeast certified gluten-free (not grown on gluten-containing cereals)?
Hello Laudato M-Infoline wrote to "dustyans" two years ago on a similar question:The fresh baker's yeast available in Migros - conventional (item number 115002700000) and organic (item number 115004000000) - comes from Hefe Schweiz AG, which uses only beet molasses or concentrated sugar juice in its production. Contamination with gluten-containing ingredients can therefore be ruled out.Thesame applies to Le Patissier dry yeast (article number 102702100000).Best regards Frederica
Hello Laudato, Federica's answer is still correct: The fresh conventional (item number 115002700000) and organic (item number 115004000000) baker's yeast available at Migros comes from Hefe Schweiz AG, which uses only beet molasses or concentrated sugar juice in its production. Contamination with gluten-containing ingredients can therefore be ruled out. The same applies to Patissier dry yeast (article number 102702100000). With best regards, your M-Infoline team
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The white bread that I once baked with this yeast took on a terribly intense flavor of its own. I didn't have this problem to this extent with dry yeast. At first I thought I had made a mistake because of the bad taste of this bread, until I bought an organic bread where the yeast's own taste stood out with similar intensity. Since I can't rule out the possibility that the organic bread was also baked incorrectly, is this penetrating yeast flavor something I should have or did I perhaps make a mistake when baking?
Hello Michael, thank you for your post. Basically, it is true that fresh yeast and bread made with it has a more intense flavor than bread made with dry yeast, which tasters tend to find bland. With organic yeast, this yeast flavor tends to be even more intense. With white bread, which tends to have little taste of its own, the yeast taste is certainly more noticeable than with other breads. The taste depends on the amount of yeast used and how the dough is made, but it should never be "terribly intense" or "penetrating". Unfortunately, it is not possible to make more precise statements without a recipe. Best regards, your M-Infoline team
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Hello everyone! May I ask if the organic yeast is gluten-free?
Hello annastaub93 The fresh baker's yeast available in Migros - conventional (article number 115002700000) and organic (article number 115004000000) - comes from Hefe Schweiz AG, which only uses beet molasses or sugar syrup for its production. Contamination with gluten-containing ingredients can therefore be ruled out. The same applies to Le Patissier dry yeast (article number 102702100000). Best regards, your M-Infoline team
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Dear all, where can I see how heavy the products are?
Hey zoetorinesi thanks for your question. the product weighs 42g, the info is right above under the price. have a nice day and best regards from the M-Infoline team
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Very good product, but it would be ideal to have 20g portions, as this is the right quantity for a loaf of bread or a braid. This would mean less "dried out" product in the fridge.
Hi Cartouchette,
The 42g weight is widely used in the European retail trade for yeast cubes. In Italy, 20g blocks are sold in cellophane in packs of 2 or 3. In Scandinavia, the cubes weigh 50g.
Our two production facilities are calibrated to 42g, and we have no plans to replace these machines in the near future. It is therefore not possible for us to produce 20 g cubes.
Best regards
Your M-Infoline team
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