Mauri Pide Mayası
It is a friable yeast, it homogenously mixes with dough in a short time. Convenient for pita and pizza making. 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 NAME | Pita Fresh Dough Yeast |
COMPONENTS | Yeast (Saccharomyces cerevisiae), water |
PHYSICAL PROPERTIES | |
Colour | From Pale Cream to Cream (Min. 75 with colorimeter) |
Structure | Pressed block, fragile |
Smell | Specific |
CHEMICAL PROPERTIES | |
Dry Material % | Min. 32,0 |
Protein % | Min. 40,0 - Max. 46,0 |
Phosphate % | Min. 2,0 - Max. 2,7 |
Structure | Min. 200 (LFRA Texture Analyzer) |
Fermentation power | Min. 960 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 |
ORIGIN | Turkey |
PROCESS INFORMATION | (Saccharomyces cerevisiae). Reproduction and packing of yeast cell with fermentation and appropriate technics. |
PACKING | For 500 g, Sulphite paper or pearlized +BOPP external package, kraft packet external packing |
CONDITIONS FOR TRANSPORTATION AND STORAGE | Stored 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 LIFE | 40 days between 0 - 4 C° |
OBJECTIVE USE | Convenient for pita or pizza making activities, in industrial bakeries, factories, pastry shops etc. Cannot be consumed raw. |
LABELING | Compatible with TGK Labelling Bylaw |
PREPERATION | 2-5% water is added to flour, depending on the intended product to prepare. Dissolve in warm water before use. |
ALLERGEN INFORMATION | Does not contain allergen substance. |
CONTAMINANT INFORMATION | Does not contain contaminants over maximum limit that is determined by the bylaw. |
RELEVANT STANDARD, LAW, ETC | TS 3522 / April 2015 Turkish Food Codex Microbiological Criteria Bylaw 29.12.2011, TGK Contaminants Bylaw 29.12.2011 |