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.


Quality parameters on manufacture day:

  • Rising power 35-43 min.
  • Maltase activity 50-70 min.
  • Acidity up to 70 ml of acetic acid
  • Humidity up to 71%
  • Ingredients: Saccharomyces yeast
  • Nutritient (food) value, in 100 g:

               proteins — 11.5 g;

               carbohydrates — 3.8g;

               fats — 0,6 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.

Cartons: 12 kg (12 cakes of 1 kg).


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