Mauri Pide Mayası

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Product Thumnail
Product Thumnail

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 Türkiye
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