| Fermex speciality yeasts are produced
in France by Lesaffre, one of the world's leading yeast manufacturers. 
Fermex®
F3 (Free-Flowing Frozen) Yeast
Fermex F3 yeast is a unique, patented product manufactured
for Fermex by Lesaffre, the world leader in yeast fermentation
technology. It has characteristics similar to dried and fresh yeasts,
but also a number of advantages over both, particularly when used in
frozen dough applications. Like dried yeasts, it is free-flowing, evern
at -20°C; and like fresh yeast it is unaffected by oxygen and moisture,
so vacuum packed storage is unnecessary.
Frozen Dough Applications:
Fresh yeast normally has a shelf life of around 4 weeks when stored at
4°C, and in conventional bakery production works satisfactorily
throughout its shelf life. However, when used in frozen dough,
particularly when sugar is present, the effect of the age of the yeast
can reduce the long term storage quality of the frozen dough. This is
not the case with Fermex F3 yeast: the yeast remains in peak condition
throughout its shelf life in frozen storage. Whenever it is used, it has
exactly the same gassing power and so is especially useful in ensuring
consistency of final product.
The shelf life of frozen dough products is adversely affected if
fermentation commences before the freezing process. Fermex F3
yeast contains approximately 75% solids, compared to about 30% solids in
fresh, compressed yeast. This reduced moisture content means the onset
of fermentation is delayed as Fermex F3 has to absorb water, first.
In addition, dough temperature can be kept to a minimum as Fermex F3
is added directly to the mix in frozen form, and does not suffer the
"cold shock" that can reduce shelf-life of frozen dough products made
with dried yeasts.
The strains of yeast in Fermex F3 are also specially selected to
ensure optimum stability of fermentation power.
Ambient Bakery Applications
The use of Fermex F3 yeast is not restricted to frozen dough
products. It is a relatively slow yeast, ideal for use in longer
fermentation produced and its use rate is approximately 40% of the use
rate of fresh, compressed yeast. Available in two forms, standard F3 for
lean doughs and an osmotolerant version, F3 Gold, for enriched doughs,
it can be stored for up to 2 years in frozen conditions, with no
discernable change in fermentation activity during this time.
F3 Gold has exceptional gassing power for an osmotolerant yeast and
because of its long frozen shelf life is ideal to be stored in the
freezer ready for use in seasonal, speciality enriched products.
Both products are available from Fermex packed in 14kg cartons.
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