Production of Bakers Yeast

-Production of bakers yeast The yeast is a substantially pure culture of a strain of yeast cerevisiae which has been grown in a wort of molasses, fortified with other necessary ingredients. Appearance: Light yellow, very small, porous, rod shaped Particles. Odour: An odour characteristic of good...

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Production of bakers yeast
The yeast is a substantially pure culture of a strain of yeast cerevisiae which has been grown in a wort of molasses, fortified with other necessary ingredients.
Appearance: Light yellow, very small, porous, rod shaped Particles.
Odour: An odour characteristic of good bakers yeast (dried).
Protein: 43-46%
Trehalose: 17-22%
Ash: 5-8%
Fats: 0. 56%
Heat Energy: 424. 4kcla/100g
Cellulose: 0. 1%
Corbohydrate: 50. 21%
Cholestrin: Negative
Typical Vitamin and Mineral Content:
Vitamin B1: 0. 81mg/kg
Cadmium: <0. 31mg/kg
Lead: <0. 4mg/kg
Arsenic: <0. 1mg/kg
Hydrargyrum: < 0. 05mg/kg
Storage/Shelf life: Store in dry and cool places for two years .
Management Certification: HACCP, ISO 9000/9001/9004/19011: 2000, ISO22000
Standard: GB/T 20886-2007


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