. Food; its composition and preparation; a textbook for classes in household science. SMALL LACTIC ACID MAGH SEPARATEDYEASTCOOLER MIXING MACHINE CARS TO AGENCIES Courtesy of Fleisckmann Co. Fig. 19.—Manufacture of yeast. 60 FOOD Compressed yeast is to be preferred when it can beobtained. It has the advantage of providing a large amountof yeast in small bulk, but it will not keep for any length oftime and should be fresh when used. In dry yeast the yeast cells have been mixed with tapiocaor other flour and dried before being put up in yeast requires a longer time to do its work and
. Food; its composition and preparation; a textbook for classes in household science. SMALL LACTIC ACID MAGH SEPARATEDYEASTCOOLER MIXING MACHINE CARS TO AGENCIES Courtesy of Fleisckmann Co. Fig. 19.—Manufacture of yeast. 60 FOOD Compressed yeast is to be preferred when it can beobtained. It has the advantage of providing a large amountof yeast in small bulk, but it will not keep for any length oftime and should be fresh when used. In dry yeast the yeast cells have been mixed with tapiocaor other flour and dried before being put up in yeast requires a longer time to do its work and is notas effective as other forms, since many of the plants arekilled by the drying process. Liquid yeast may be made at home or bought at mostbakeries. Liquid yeast is made by mixing yeast with aliquid which contains flour and sugar or other food for theyeast plant, and allowing it to stand in a warm place imtilthe mixture is filled with yeast plants as shown by thebubbles of gas. Compressed yeast cakes are more uniform in strengthand therefore more reliable for general use th
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectc, booksubjectcookery
