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.