vanilla yeast

When preparing desserts, it is often necessary to take into account a fundamental aspect which concerns their leavening: the latter, in fact, occurs in most cases during cooking inside the oven, which is why it is necessary to I use sachet yeast for desserts, which is often vanilla yeast. It should be noted that this type of yeast is enriched with vanilla aroma through the use of vanillin, that is to say, a laboratory synthesis product: the compound is then completed, generally, by cream of tartar and sodium bicarbonate, as well as starch obtained from corn.