Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Bakers Yeast
- Technologies
Features & Benefits
- Advantages
- Suitable for all breads and bakery products
- Can be used universally: direct, short or long dough pipe, fermentation delay, fermentation interruption, freezing
- Also suitable for individual recipes, in accordance with craft skills
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Area of use
Baker's yeast of the saccharomyces cerevisiae variety, naturally grown and fermented using very modern technology, from raw materials from regional agriculture (molasses and concentrated beet juice). Forming carbonic acid, yeast aerates bread doughs and bakery products of all kinds and gives them welcome flavoring substances.
Properties
- Specifications
| Value | Units | Test Method / Conditions | |
| Dry substance | 30 - 32 | % | - |
Technical Details & Test Data
- Statement
Baker's yeast or yeast.
Packaging & Availability
- Packaging Type
- Availability
- Cardboard, 12 x 42 g (500 g)
- Carton, 24 x 42 g (1 kg)
- Carton, 10 x 500 g (5 kg)
- Carton, 20 x 500 g (10 kg)
- Harass, 40 x 500 g (20 kg)
Storage & Handling
- Conservation / Storage
- Keeps at least until the indicated consumption date
- Fresh product to keep in a cool and dry place in a cold room or in the refrigerator between 2 ° C and 5 ° C
- Fresh, baker's yeast can be placed in the freezer. Its developing strength decreases slightly and it can become liquid when thawed. Warning: freeze quickly but thaw slowly, taking care to remove the cellophane film.