Catalogue of products

Bakery compressed yeast

Traditional yeast strain, having partially pronounced osmosis -tolerant properties.

 

Yeast is tailored to traditional sponge dough production technology. It could be used for straight dough too, however, time of dough maturation shall be about 40-90 min.

 

Rate of application* (in % to weight of flour):

    - for spounged dough 1-2% of yeast;

    - for straight (fast) dough 2-3% of yeast.

 

  • Rising power 37-42 min.
  • Maltase activity 50-82 min.
  • Acidity up to 90 ml of acetic acid.
  • Humidity up to 72%.
  • Ingredients: Saccharomyces yeast.
  • Nutritient (food) value, in 100 g:

               proteins — 11.5 g;

               carbohydrates — 3.8g;

               fats — 1,6 g.

  • Energy value (calorie content) in 100 g. - 276,1 kJ / 66 kcal.

 

Storage temperature from 0ºC to +7ºC, optimum storage temperature from 0ºC to +4ºC.

Shelf-life: 35 days from production date.

 

Packaging:  1000 g, 100 g.

Cartons: 12 kg (12 cakes of 1 kg), 2,7 kg (27 cakes of 0,1kg), 1 kg (10 cakes of 0,1kg) х 10 kg transport carton.

 

* - Rate of yeast application depends on recipe and methods of dough production.