Minn-Dak Yeast Company Compressed Yeast
Minn-Dak Yeast Company Compressed Yeast is the traditional baker's yeast product. At the end of the yeast fermentation, the yeast broth is washed repeatedly with cold water to remove any residual fermentation additives.
Properties
- Physical Form
- Crumbs, Paste, Solid
- Crumbs
- Paste
- Solid
Product families
Applications
- Bakery
- Convenience Foods
- Desserts & Fruit Preparations
Product Families
- Enzymes & Starter Cultures
Other characteristics
- End Uses
- Creams, Dough
- Functions
- Yeast
- Ingredient Name
- Bakers Yeast
- Markets
- Food & Nutrition
- Features
Laboratory controlled fermentation for consistent uniformity Compatible with all fermentation processes
- PACKAGING
- 50 lb. Multiwall poly-lined bags.
- Regulatory
All Materials shall be of edible grade, clean, sound, wholesome, and free from extraneous matter. The product shall be prepared following Good Manufacturing Practices and shall comply with the Federal Food, Drug, and Cosmetic Act of 1938, as amended and with regulations issued pursuant to this act.. Certified Kosher - Organized Kashrus Laboratories.
- Ingredient
- Bakers Yeast, Yeast
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Suggested Usage
All yeast-leavened baked goods.; Production of fuel grade ethanol and potable alcohol.
- HIGHLIGHTS
The yeast cells are then concentrated to form a light tan, semi-viscous liquid called cream. Cream yeast contains approximately 18% yeast solids. The cream is further dewatered by pressing to form a semi solid cake that contains approximately 30% yeast solids. This cake is typically crumbled directly into 50-pound multiwall poly-lined bags and sold as crumbled compressed yeast. Crumbled yeast may be added directly to the mixer on top of dry ingredients or slurried in water with other ingredients to form a preferment.
- Shelf Life Storage
Compressed yeast has excellent leavening properties in all types of dough systems and, since it is perishable, should be stored under refrigeration at all times prior to use.; Maintain cooler temperature - Maintain 33-38°F temperature at all times in the yeast cooler.; Stack bags properly - Properly stack yeast bags on pallets for adequate air circulation.; Provide good air circulation - Allow for adequate air movement in the cooler. Use additional fans, if necessary.; Use product as needed - Remove yeast from refrigerator shortly before needed.; Use first-in-first-out product rotation - Use oldest yeast first, Mark the pallets so they can be used in proper order.; Take yeast temperature frequently - Keep yeast temperature below 45-50 F at all times (even outside the cooler).; Minimize yeast exposure to air - Once opened, keep bags rolled down to yeast level to minimize air contact.; Don't Open cooler doors excessively.; Don't stack in tight patterns that do not allow air circulation around bags.; Don't store bags directly on cooler floor or in contact with walls.; Don't remove more than a one-hour supply from the cooler at any time.; Don't mix new and old shipments.; Don't expect consistent result from yeast that was subjected to temperature abuse.; Don't leave portion of yeast in opened bag.; Shelf Life - Shelf life depends upon storage conditions (temperature and humidity), as well as storage time, therefore, precise limits cannot be set. Customers can store this yeast at temperatures up to 45° F for short periods of time, however, even under optimum conditions, this yeast has a maximum F stability period of 3 weeks.
- Food Ingredients Functions
- Yeast
- Food and Nutrition Applications
- Creams
- Dough
Technical data
Table 1 of 1
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Salmonella sp | -375 | g |
| E coli | min.100 | g |
| Moisture Content | 71 | % |
| Activity (Risograph 80g - 4% Sugar) | 280 | CC |
