In recent years, with the improvement of living standards and the popularization of scientific knowledge, the edible yeast used only in bread factories and steamed bread workshops has been gradually recognized by housewives. At present, household yeast has gradually entered the family, replacing the traditional backward way of "old fat" noodle, making the production technology of household noodle products take a big step towards scientific and nutritional aspects. In order to meet the needs of families, yeast manufacturers have launched new varieties of household yeast. Due to different production technologies and processes, there are the following kinds of household yeast sold on the market.

1、 Fresh yeast

Fresh yeast is a yeast emulsion containing a certain amount of yeast, which is squeezed. The color is light yellow or milky white. The shape is square, sealed and packed with wax paper, each piece weighs about 15g, and the dough can be 1-2kg. Because of the large number of living cells, the fresh yeast has the advantages of fast fermentation speed, good aroma and low price. When fresh yeast is used, it is necessary to immerse it in water below 35 degrees Celsius to form yeast lotion. Then it can be put into flour. The moisture content of fresh yeast is about 70%. It should be kept at low temperature at 0~4 degrees Celsius, and the shelf life is one month. If not preserved properly, fresh yeast will be as easily rotten as biological enzyme. Therefore, fresh yeast is suitable for immediate use. Pay attention when buying, do not buy discolored, sticky, smelly yeast.