Mauri Maya

It is condensed yeast with practical and easy use. Preferred in industrial and traditional bread making or homemade yeast products. Prevents its optimum fermentation performance long time. Easily disintegrated. Convenient for several types of bread making and frozen products.

Product Specifications:

  • 500 g / packet
  • 500 g / packet x 24 pieces (12 kg parcel)
  • 12 kg / parcel x 88 pieces (1 Pallet)
PRODUCT NAMEMauri Maya - Pres (Fresh) Dough Yeast
COMPONENTSYeast (Saccharomyces cerevisiae), water
PHYSICAL PROPERTIES
ColourFrom Pale Cream to Cream (Min. 75 with colorimeter)
StructurePressed block, fragile
SmellSpecific
CHEMICAL PROPERTIES
Dry Material %Min. 31,0
Protein %Min. 42,0 - Max. 49,0
Phosphate %Min. 2,0 - Max. 2,7
StructureMin. 200 (LFRA Texture Analyzer)
Fermentation powerMin. 1050 ml CO2 / 2 hours (Activgraph)
MICROBIOLOGICAL PROPERTIES
Putrefactives< 104 kob / g
Lactic Acid Bacteria (LAB)< 105 kob / g
Total coliform< 104 kob / g
E.coli< 3 pieces / g
Rope spore< 210 pieces / g
Total aerobic bacteria (other than yeast)< 107 kob / g
ORIGINTurkey
PROCESS INFORMATION(Saccharomyces cerevisiae). Reproduction and packing of yeast cell with fermentation and appropriate technics.
PACKINGFor 500 g, sulphite paper or pearlized +BOPP external package, kraft packet external packing
CONDITIONS FOR TRANSPORTATION AND STORAGEStored between 0 - 4 C° , without freezing. Transported with refrigerated vehicles. There should be attention to prevent from any damage to external package during transportation and storage.
SHELF LIFE40 days between 0 - 4 C°
OBJECTIVE USEConvenient for activities including yeast dough such as in industrial bakeries, factories, pastry shops etc. Cannot be consumed raw.
LABELINGCompatible with Turkish Food Codex Labelling Bylaw
PREPERATION2-5% water is added to flour, depending on the intended product to prepare. Dissolve in warm water before use.
ALLERGEN INFORMATIONDoes not contain allergen substance.
CONTAMINANT INFORMATIONDoes not contain contaminants over maximum limit that is determined by the bylaw.
RELEVANT STANDARD, LAW, ETCTS 3522 / April 2015 Turkish Food Codex Microbiological Criteria Bylaw 29.12.2011, TGK Contaminants Bylaw 29.12.2011