Wholesale Yeast Suppliers

Bako North Western is one of the countries leading wholesale yeast suppliers supplying commercial quantities of fresh yeast to many of the North West's leading bakers. Bako has been supplying yeast and other bakery ingredients to a wide selection of clients for over 45 years. Bako NW has its own fleet of temperature controlled delivery vehicles ensuring that all bakery ingredients, including the yeasts, reached customers in the best possible condition.

Yeast is used in baking as a leavening agent, (most commonly Saccharomyces cerevisiae) where it converts the fermentable sugars present in dough into the gas carbon dioxide. This causes the dough to expand or rise as gas forms pockets or bubbles. When the dough is baked the yeast dies and the air pockets "set", giving the baked product a soft and spongy texture.

Wholesale Yeast can be purchased from Bako and delivered anywhere in the North West of England and Southern Scotland. Yeast can be delivered to other parts of the UK via other companies in the Bako Group that serve all other regions.

It is not known when yeast was first used to bake bread. The first records that show this use came from Ancient Egypt. People speculate that a mixture of flour meal and water was left longer than usual on a warm day and the yeasts that occur in natural contaminants of the flour caused it to ferment before baking. The resulting bread would have been lighter and tastier than the normal flat, hard cake.

The use of sugars in bread dough accelerates the growth of yeasts. Most yeasts used in baking are of the same species common in alcoholic fermentation. Additionally, Saccharomyces exiguus (also known as S. minor) is a wild yeast found on plants, fruits, and grains that is occasionally used for baking. Sugar and vinegar are the best conditions for yeast to ferment. In bread making the yeast initially respires aerobically, producing carbon dioxide and water. When the oxygen is depleted anaerobic respiration begins, producing ethanol as a waste product; however, this evaporates during baking and does not affect the final quality of the bread.

Wholesale Baker's yeast is often sold as fresh yeast compressed into a square "cake". This form perishes quickly, and must therefore be used soon after production. A weak solution of water and sugar can be used to determine if yeast is expired. In the solution, active yeast will foam and bubble as it ferments the sugar into ethanol and carbon dioxide. Some recipes refer to this as proofing the yeast as it "proves" [tests] the viability of the yeast before the other ingredients are added. When using a sourdough starter, flour and water are added instead of sugar; this is referred to as proofing the sponge.

When wholesale yeast is used for making bread, it is mixed with flour, salt, and warm water or milk. The dough is kneaded until it is smooth, and then left to rise, sometimes until it has doubled in size. Some bread dough's are knocked back after one rising and left to rise again. A longer rising time gives a better flavour, but the yeast can fail to raise the bread in the final stages if it is left for too long initially. The dough is then shaped into loaves, left to rise until it is the correct size, and then baked. Dried yeast is usually specified for use in a bread machine; however a (wet) sourdough starter can also work

For all wholesale yeast enquiries contact our customer service team today and set up a wholesale customer account.

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