Organic yeast flakes | For a lot of protein, taste & vitamins

Organic yeast flakes | Edelhefe | Flake
For a lot of protein, taste & vitamins

Fresh guarantee - care and responsibility with this delivery you will receive:

     400g organic yeast flakes in the best quality

De-Öko-012
EU
Agriculture

Ingredients
Melace leaks*, rice flour*, sea salt (*from controlled organic cultivation; ÖKO control point de-Öko-012)
Average nutritional values (in 100g)

     Energy (in KJ): 1472.77
     Energy (in Kcal): 352
     Fat: 5G - saturated fatty acids: 1.7g
     Carbohydrates: 14g - of which sugar: 8g
     Protein: 49g
     Salt: <1%

In addition to lactic acid bacteria and acetic acid bacteria, yeast mushrooms are a central topic on natural-kefir-drinks.de. Hefephals are always involved in the natural fermentation of Kombucha, Milch Kefir, Wasserkefir, Ginger Root Kefir, Sourdough bread, beer & Co. You can also find this out of our laboratory reports at: https://www.natural-kefir-drinks.de/info/trollte-qualitaet-bekkomucha-kefir-krefir-milchkefir.html. Many yeast mushrooms work in fermentation, which are also responsible for the fact that the finished ferment ultimately contains a certain amount of alcohol. And because yeasts contain a lot of valuable ingredients, we have decided to include these wonderful yeast flakes in our range.

But what are yeast flakes?

We owe the delicious yeast flakes to many hard -working yeast. As a rule, this is this yeast mushroom: Saccharomyces cerevisiae.

Advantages of organic yeast flakes
What makes the bio yeast flakes so special?

Yeast flakes are an excellent supplier of essential nutrients. With almost 50 percent, the yeast flakes made of protein, in order to be more precise, consist of very easily splitting amino acids. Furthermore, they contain many minerals such as potassium, calcium and magnesium as well as trace elements such as copper, zinc and iron. But the yeast is also impressive with a good portion of vitamins. Both vitamin B1 (Thiamin), B2 (Lactoflavin), B3 (Niacin), B5 (phantohen acid), B6 (pyridoxin) and B9 (folic acid) are in this great product.

Dosage of yeast flakes

Recommendation for consumption or intake (recommended consumption of consumption)
At this point it can once again be determined that everyone is individual and reacts differently to certain products. Anyone who got a taste for now will enjoy a lot of yeast flakes. Not without reason, because after all, it is also a natural flavor enhancer. The flakes are very light. Just three to five grams fit on a tablespoon. Usually you eat 10 g to 15 g of yeast flakes. At some point it will be enough. After all, those who create the 15 g have consumed the daily requirement of vitamin B1 by the yeast flakes.
The production of yeast flakes
The basis for yeast flakes is of course yeast. Active yeast mushrooms or yeast cultures such as the yeast mushroom: Saccharomyces cerevisiae are placed together with a nutrient medium in a fermentation boiler. The food base essentially provides sugar. Molasses are very suitable as a sugar supplier. The advantage of molasses is that it does not contain any gluten and that the resulting yeast flakes do not contain any. An alternative to molasses is grain. The work of the yeast mushrooms naturally create the desired yeast on the one hand. On the other hand, carbon dioxide and alcohol (ethanol) are created. As with the ferments Kefir, Kombucha & Co., this is also processed by the yeast mushrooms (for dairy kefir of milk sugar, the dwarf sugar and kombucha). For this reason, the finished fermentation drinks are so bubble or sparkling. This comes through the carbon dioxide or the resulting carbon dioxide. Because carbon dioxide is a gas, but in connection with water the popular carbon dioxide is created, which makes our drinks lively.
As soon as a batch is finished and the yeast mushrooms have processed your sugar, the next production step begins. Now the yeast created in the fermentation process is separated from the by -products. This is often done by a centrifuge. As soon as the pure yeast is separated from the rest, it is gently heated. It is heated in such a way that the yeast mushrooms are deactivated and at the same time remain as many valuable nutrients as possible. During the further processing, the yeast will then be processed into yeast powder or to yeast flakes.
 
The taste of yeast flakes
Yeast flakes taste pleasantly spicy with a light cheese aroma. For this reason, yeast flakes are also used for the production of vegan cheese alternatives.

Important NOTE:
Hefe flakes do not contain a glutamate!
FAQ - frequently asked questions about yeast flakes

Are yeast flakes healthy?

Hef flakes are eggn Excellent supplier for essential nutrients. With almost 50 percent, the yeast flakes made of protein, in order to be more precise, consist of very easily splitting amino acids. Furthermore, they contain many minerals such as potassium, calcium and magnesium as well as trace elements such as copper, zinc and iron. But the yeast is also impressive with a good portion of vitamins. Both vitamin B1 (Thiamin), B2 (Lactoflavin), B3 (Niacin), B5 (phantohen acid), B6 (pyridoxin) and B9 (folic acid) are in this great product.
 
Do yeast flakes contain gluten?

Whether your yeast flakes contain gluten depends on the manufacturing process. If the nutritional medium has been gluten, the resulting yeast will automatically contain gluten. This is the case when the yeast is bred on gluten -containing grain. But there are also alternatives. For example, some manufacturers use molasses as the basis for the production of yeast flakes. Since molasses naturally do not contain gluten, it is not transferred to the yeast flakes.
 
How do yeast flakes taste?

Yeast flakes taste pleasantly spicy with a light cheese aroma. For this reason, yeast flakes are also used for the production of vegan cheese alternatives.
 
Do yeast flakes contain vitamin B12?

Pure yeast flakes do not contain vitamin B12 (Cobalamin). However, there are many manufacturers who have decided to enrich yeast flakes with this valuable vitamin. There are currently three natural vitamin B12 and a synthetically manufactured.
The natural cobalamins (vitamin B12)

     Methylcobalamine
     Adenosylcobalamine
     Hydroxocobalamine

 
The synthetically produced B12 variant:

     Cyanocobalamine

 
How can you use yeast flakes in the kitchen?

Yeast flakes can be used in a variety of ways in the kitchen. Your pleasantly spicy taste with a light cheese aroma makes many hearts beat faster. The fact that they do not contain any animal products makes yeast flakes very popular with vegans.

     You can season your dishes with yeast flakes.
     With yeast flakes are an important part of the production of vegan cheese.
     Yeast flakes are a kind of flavor enhancer. The reason for this is the glutamine contained in the yeast flakes, which can also be found in normal cheese. This makes the taste of your favorite court even more intense!
     You can use it anywhere where you want to create a pleasant cheese aroma.
     If you want to have a meal a little thicker, just add yeast flakes. Soups, sauces & Co. become thicker, creamier and also get a special taste.
     Heaf flakes on popcorn are very tasty.
     Yeast flakes are also ideal for making bread spreads yourself.

 
For what reason do yeast flakes taste like cheese?

Heaf flakes have a pleasant cheese taste in a very natural way. They act as a kind of flavor enhancer. Professional food manufacturers also use this fact for refining foods on a large scale.
 
Can you also eat the delicious yeast flakes pure?

In principle, the yeast flakes can also be eaten pure. Everyone is individual and tolerates them differently. They have an intense taste, which of course makes itself even more noticeable when pure enjoyment of the flakes.
 
Can you cookies with cooking?

If you are only concerned with the taste, you can cook it with it. However, if it is important to you that as many valuable ingredients are preserved as possible when preparing, you should refrain from heating the yeast flakes. In particular, some B vitamins could be destroyed by heating and that would be a shame. Therefore, our recommendation is to season the food with the yeast flakes after cooking.
 
Are yeast flakes good for the intestine?

Heaf flakes are full of protein, vitamins, minerals and trace elements. They taste wonderfully spicy with a pleasant cheese aroma. Since they do not contain any animal products, they are even suitable for vegans. In addition, yeast flakes, depending on the manufacturing process, are gluten -free.
 
How much yeast flakes can you eat a day?

At this point it can once again be determined that everyone is individual and reacts differently to certain products. Anyone who got a taste for now will enjoy a lot of yeast flakes. Not without reason, because after all, it is also a natural flavor enhancer. The flakes are very light. Just three to five grams fit on a tablespoon. Usually you eat 10 g to 15 g of yeast flakes. At some point it will be enough. After all, those who create the 15 g have consumed the daily requirement of vitamin B1 by the yeast flakes. Is glutamate in yeast flakes?

No! Hefe flakes do not contain a glutamate. If you want to buy yeast flakes, you should always study the list of ingredients whether "questionable" or unnatural substances have not crept in over time. It is always amazing how ingredients end up in products where you don't expect them at all. An example are vegan chips. The chips do not contain any animal products is not a matter of course. Some even contain milk powder, not to mention glutamate or corresponding synonyms. We always make sure to consume food that does not contain a glutamate. There is also a reason for this, because the industrially produced glutamate, which is often used in industry, is controversial. So why should the manufacturers use glutamate when there are alternatives? Quite simply: maximizing profits. Either it is cheaper, it is easier to process or have a longer shelf life. There are certainly other reasons.
 
How are yeast flakes still called?

Yeast flakes can also meet you under the terms nutrition or noble yeast. But actually it is the same product.
 
Which yeast flakes are made from which yeast flakes are made from?

The yeast mushroom saccharomyces cerevisiae is often used for the production of yeast flakes.
 
How are yeast flakes made?

The basis for yeast flakes is of course yeast. Active yeast mushrooms or yeast cultures such as the yeast mushroom: Saccharomyces cerevisiae are placed together with a nutrient medium in a fermentation boiler. The food base essentially provides sugar. Molasses are very suitable as a sugar supplier. The advantage of molasses is that it does not contain any gluten and that the resulting yeast flakes do not contain any. An alternative to molasses is grain. The work of the yeast mushrooms naturally create the desired yeast on the one hand. On the other hand, carbon dioxide and alcohol (ethanol) are created. As with the ferments Kefir, Kombucha & Co., this is also processed by the yeast mushrooms (for dairy kefir of milk sugar, the dwarf sugar and kombucha). For this reason, the finished fermentation drinks are so bubble or sparkling. This comes through the carbon dioxide or the resulting carbon dioxide. Because carbon dioxide is a gas, but in connection with water the popular carbon dioxide is created, which makes our drinks lively.
As soon as a batch is finished and the yeast mushrooms have processed your sugar, the next production step begins. Now the yeast created in the fermentation process is separated from the by -products. This is often done by a centrifuge. As soon as the pure yeast is separated from the rest, it is gently heated. It is heated in such a way that the yeast mushrooms are deactivated and at the same time remain as many valuable nutrients as possible. During the further processing, the yeast will then be processed into yeast powder or to yeast flakes.
 
Do the yeast flakes still contain active yeast mushrooms?

Maybe you already know dry yeast or fresh yeast. Anyone who has already dealt with the bread baking process, baking bread or even sourdough bread, knows about the importance of yeast. These active yeast mushrooms ensure that the bread dough rises nicely and the finished bread becomes wonderful and fluffy. As mentioned, active yeast mushrooms are responsible for this. As soon as the bread is usually baked at 180 ° C, these active yeast mushrooms are inactive. Not 180 ° C are required for this. It is already around 45 ° C and there are only inactive yeast mushrooms.

Our yeast flakes only contain inactive yeasts! As part of the manufacturing process, the yeast is heated and dried. This process is carried out in such a way that there is only inactive yeast and the majority of the valuable nutrients are preserved.
 
What should you pay attention to when buying yeast flakes?

If you want to buy yeast flakes, you should always choose organic quality. This is already ensuring that the basis on which the yeast mushroom grows is not contaminated with pesticides and other poisons.
We also recommend buying gluten -free yeast flakes. Gluten -free yeast arises when the yeast has also received gluten -free “food” (nutrient medium). This is the case, for example, with molasses made of sugar cane or sugar beet. The yeast becomes gluten when the nutrient medium is made of grain -containing grain.

What is the difference between noble yeast, nutrition and yeast flakes?

There is no difference. All three terms refer to the same product!
 
How are yeast flakes stored?

So that the shelf life of your yeast flakes is as high as possible, you should keep them dry and cool.
 
Do yeast flakes contain glutamate?

No, our organic yeast flakes do not contain a glutamate.
 
Delicious and simply good kefir and Kombucha recipes for free for you delicious and simply good fermentation recipes for you

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