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It is a condensed yeast with practical and easy use. Preferred for packed and shelf-stable bread types. 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 | Calcium Propionate Resistant 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. 31,0 |
| Protein % | Min. 42,0 - Max. 49,0 |
| Phosphate % | Min. 2,0 - Max. 2,7 |
| Structure | Min. 200 (LFRA Texture Analyzer) |
| Fermentation power | (With Activgraph) |
| 0 % Calcium Propionate | Min. 1130 ml CO2 / 120 min. |
| 0,2 % Calcium Propionate | Min. 1060 ml CO2 / 120 min. |
| 0,4 % Calcium Propionate | Min. 900 ml CO2 / 120 min. |
| 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 | 30 days between 0 - 4 C° |
| OBJECTIVE USE | Convenient for activities including yeast dough such as in industrial bakeries, factories, pastry shops etc. Cannot be consumed raw. |
| LABELING | Compatible with Turkish Food Codex 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 |
