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GYIKFAQ

Alább találhatóak azok a kérdések, melyek gyakran felmerülnek élesztőink kapcsán. Válaszainkat lásd alább! (fordítás folyamatban...) Please find the most frequently asked questions and answers regarding our liquid strains below.

  1. Kérdés: Question: Hogyan tároljam a folyékony élesztőt? How do I store the liquid yeast?
    Válasz: Answer: The liquid yeast , when it arrives at your home, must be immediately placed in the refrigerator, at a temperature between +2 and + 4 ° C. It absolutely should not be placed in the freezer! A folyékony élesztőt, mikor megérkezik, azonnal hűtőbe tegyük, kb. +2 és +4 Celsius fok között tárolva. Sose tegyük fagyasztóba!
  2. Kérdés: Question: Észrevettem, hogy a folyékony élesztő sokkal drágább mint a gyári szárazélesztős zacskók vagy rudak. Miért? I have noticed that your liquid yeast is more expensive than industrial yeast sticks and sachets. Because?
    Válasz: Answer: The raw material - in normal traditional industrial production, molasses is used as food for yeast, in practice a by-product of beet processing, not organic, with an average value of € 200.00 per ton ( source ASSITOL ) ; for our liquid yeast, on the other hand, we use one of the most important sugars, used in nature as a source of energy, both by animals and plants, organic dextrose , whose average cost is 25/30 times more expensive than molasses.
    Then there are the high quality amino acids. The yeasts contained in our cream, in order to replicate themselves, need what, in scientific language, we call a source of nitrogen . We use for this purpose, yeast autolysate of our production, while ammonia is used in traditional industrial production .
    Technology and Research - to guarantee the hygiene, purity, fragrance and high efficacy of the liquid yeast , we have chosen to favor quality over quantity, with much lower production yields than using traditional industrial methods.     Let us answer this in details: The raw material - in normal traditional industrial production, molasses is used as food for yeast, in practice a by-product of beet processing, not organic, with an average value of € 200.00 per ton ( source ASSITOL ) ; for our liquid yeast, on the other hand, we use one of the most important sugars, used in nature as a source of energy, both by animals and plants, organic dextrose , whose average cost is 25/30 times more expensive than molasses.
    Then there are the high quality amino acids. The yeasts contained in our cream, in order to replicate themselves, need what, in scientific language, we call a source of nitrogen . We use for this purpose, yeast autolysate of our production, while ammonia is used in traditional industrial production .
    Technology and Research - to guarantee the hygiene, purity, fragrance and high efficacy of the liquid yeast , we have chosen to favor quality over quantity, with much lower production yields than using traditional industrial methods.
  3. Kérdés: Question: Do I have to be a professional to use your liquid yeast correctly? Do I have to be a professional to use your liquid yeast correctly?
    Válasz: Answer: Absolutely not. Our liquid yeast actually allows you to achieve the results of a pro. What you need is a good recipe. Take care on the pitching rate and the liquid yeast will do the rest. Absolutely not. Our liquid yeast actually allows you to achieve the results of a pro. What you need is a good recipe. Take care on the pitching rate and the liquid yeast will do the rest.
  4. Kérdés: Question: I have heard that liquid yeast is drinkable. It's true? I have heard that liquid yeast is drinkable. It's true?
    Válasz: Answer: Unless you are in particular pathological situations, such as, for example, renal failure, gout, mycosis, candida, colitis, (consult your doctor), the liquid yeast is food itself, and is characterized by an abundance of important nutrients such as : potassium, calcium, phosphorus, magnesium, iron, zinc, selenium, chromium, B vitamins (especially B1 and B12). Unless you are in particular pathological situations, such as, for example, renal failure, gout, mycosis, candida, colitis, (consult your doctor), the liquid yeast is food itself, and is characterized by an abundance of important nutrients such as : potassium, calcium, phosphorus, magnesium, iron, zinc, selenium, chromium, B vitamins (especially B1 and B12).
  5. Kérdés: Question: Can I use the liquid yeast after the expiration date? Can I use the liquid yeast after the expiration date?
    Válasz: Answer: If it has been stored in the refrigerator according to the instructions, the liquid yeast retains its characteristics for a period of 90 days from the production date indicated on the original label on the package. If it has been stored in the refrigerator according to the instructions, the liquid yeast retains its characteristics for a period of 90 days from the production date indicated on the original label on the package.
  6. Kérdés: Question: Does your liquid yeast contain gluten? Does your liquid yeast contain gluten?
    Válasz: Answer: It contains malt, therefore it contains also some gluten from it. It contains malt, therefore it contains also some gluten from it.
  7. Kérdés: Question: Does your liquid yeast contain milk derivatives? Does your liquid yeast contain milk derivatives?
    Válasz: Answer: No. No.
  8. Kérdés: Question: Can liquid yeast cause allergies or intolerances? Can liquid yeast cause allergies or intolerances?
    Válasz: Answer: No. liquid yeast is not an allergen. No. liquid yeast is not an allergen.
  9. Kérdés: Question: Should I dissolve the liquid yeast in hot water? Should I dissolve the liquid yeast in hot water?
    Válasz: Answer: It is not dry yeast but a fresh live liquid yeast . It must be diluted in water at temperatures below +28 ° C. Higher temperatures may damage it irreversibly . It is not dry yeast but a fresh live liquid yeast . It must be diluted in water at temperatures below +28 ° C. Higher temperatures may damage it irreversibly .
  10. Kérdés: Question: If I use more liquid yeast than recommended, what happens? If I use more liquid yeast than recommended, what happens?
    Válasz: Answer: Nothing wrong with that. The use of a larger quantity than recommended, positively affects the aroma and fragrance and further improves the digestibility of the final product. Nothing wrong with that. The use of a larger quantity than recommended, positively affects the aroma and fragrance and further improves the digestibility of the final product.
  11. Kérdés: Question: Once the package has been opened, how long should the liquid yeast be consumed ? Once the package has been opened, how long should the liquid yeast be consumed ?
    Válasz: Answer: The liquid yeast should be kept in the refrigerator, between +2 and +4 ° C; If once it is opened you risk contamination. For around 1-2 weeks you may use the rest of it with low risk of contamination if it is kept in refrigerator. The liquid yeast should be kept in the refrigerator, between +2 and +4 ° C; If once it is opened you risk contamination. For around 1-2 weeks you may use the rest of it with low risk of contamination if it is kept in refrigerator.
  12. Kérdés: Question: Why does it sometimes happen that when opening the vial, the liquid yeast comes out slightly? Why does it sometimes happen that when opening the vial, the liquid yeast comes out slightly?
    Válasz: Answer: his phenomenon is absolutely normal as the liquid yeast is "alive". During the reproductive phase, the cells of the liquid yeast accumulate trehalose, a sugar that provides them with energy. The yeast, during its metabolism, slowly assimilates the sugar, producing small amounts of carbon dioxide. In the event that the vial has been overfilled, the carbon dioxide is released upon opening, pushing the liquid yeast outside, a bit like a carbonated drink. This phenomenon should not cause any concern. Instead, it should be considered a sign of great vitality. his phenomenon is absolutely normal as the liquid yeast is "alive". During the reproductive phase, the cells of the liquid yeast accumulate trehalose, a sugar that provides them with energy. The yeast, during its metabolism, slowly assimilates the sugar, producing small amounts of carbon dioxide. In the event that the vial has been overfilled, the carbon dioxide is released upon opening, pushing the liquid yeast outside, a bit like a carbonated drink. This phenomenon should not cause any concern. Instead, it should be considered a sign of great vitality.