Pleasant Hill Grain

HELPING YOU ACHIEVE YOUR CULINARY DREAMS

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Covid-19 Update

Today we're shipping orders for in-stock items placed January 15. Customer service is available by email and phone. If we can’t take your call immediately, we’ll get back to you as fast as possible. Please note that our Hampton showroom remains closed. We greatly appreciate your business, and we’re doing our very best to serve you.

Pleasant Hill Grain Baking Glossary

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Y

Yeast – An agent used to leaven bread through carbon dioxide release. There are many types of yeast including instant, rapid, dry, and wild yeast. The yeast most commonly used for baking is from the Saccharomyces cerevisiae yeast family. (See our SAF instant yeast.)

Yellow Dent Corn – A high yield variety of field corn that becomes indented on the top of each kernel as it dries. Dent corn contains both hard and soft starch, and it’s the presence of the soft starchy core which causes the collapse, or “dent,” of the kernel while drying. (See our non-GMO organic yellow dent corn.)

Page:
  1. A
  2. B
  3. C
  4. D
  5. E
  6. F
  7. G
  8. H
  9. I
  10. J
  11. K
  12. L
  13. M
  14. N
  15. O
  16. P
  17. Q
  18. R
  19. S
  20. T
  21. U
  22. U
  23. W
  24. X
  25. Y
  26. Z
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