Minn-Dak Yeast Company Cream Yeast

Product families

Other characteristics

End Uses

Creams

Functions

Yeast

Ingredient Name

Yeast

Markets

Food & Nutrition

Storage

Store under constant refrigeration making sure the yeast temperature does not exceed 45°F. Yeast should not be frozen.

Features

Laboratory controlled fermentation for consistent uniformity; Compatible with all fermentation processes.

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

Show in full

Ingredient

Yeast

Insoluble In

0.69, 2.09

Technology

Food Ingredients

HIGHLIGHTS

The yeast cells are concentrated to pumpable liquid called cream yeast. This cream with a solids content of approximately 18% is held refrigerated in stainless steel tanks in the yeast plant until further processed. The cream can be processed into compressed yeast or used directly in a bakery as cream. Minn-Dak Yeast Company is among the few yeast plants in the country that have the capability of washing the trucks in-house to minimize any potential risk of contamination. The fresh product is delivered cold to the bakeries where it is unloaded into the refrigerated silos for later use. Under normal refrigeration, the product has a shelf life of about three weeks. More product details are provided in the Dakota Cream Yeast Technical Data Sheet. MORE ABOUT CREAM YEAST: Following fermentation, yeast cells are harvested by centrifuging and then repeatedly washed with water to remove residues of the growth medium. In this process, the yeast cells are concentrated to a pumpable liquid called cream yeast. This cream with a solids content of approximately 18% is held refrigerated in stainless steel tanks in the yeast plant until further processed. The cream can be processed into compressed yeast or used directly in a bakery as cream. Cream yeast is suitable for use in larger wholesale bakery operations. It requires transport and delivery in tank trucks and installation of refrigerated tanks with an appropriate handling system in the bakery. Under proper handling and refrigeration, the shelf life of cream yeast in a bakery is identical to that for compressed yeast. Cream yeast can be readily pumped in the bakery directly to mixers or to liquid brew tanks, Bakery formulations can easily be modified to accommodate a conversion from compressed yeast to cream yeast. Product uniformity is one of the biggest advantages of using cream yeast. By adjusting the solids in cream yeast, consistent gassing activities are guaranteed from load to load. The potential problems associated with temperature abuse of compressed yeast are eliminated by the closed-loop cream yeast system that maintains the product at the same temperature from the time it is received until its use. Additionally, the computer batching systems ensure accurate product scaling as well. The liquid handling system also gets rid of the mess and expense associated with yeast scaling, hydration, and yeast bag disposal. All of these features make cream yeast a very efficient and cost-effective alternative to compressed yeast for large wholesale bakeries.

Show in full

Food Ingredients Functions

Yeast

Food and Nutrition Applications

Creams