Chemicals - Yeast


Guangxi Danbaoli




10 Kg Carton

Grade Standard

Food Grade

General Description

Baker’s yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol.


Food Industry


Item Specification
Definition Instant dry baker’s yeast, directly adding into the mixer, suitable for
sweet dough (From 5% sugar and above, based on flour weight)
Color Beige creamy
Aspect Vermicelli form
Odor Characteristic of the baker’s yeast
Advantages Long shelf life, easy storage, stability and reliability
Dry matter (DM) / 干物 93% – 97%
蛋白质/Proteins (N X 25) / DM 36% – 56%
P2O5 / DM 2% – 3%
总碳水化合物/Total Carbohydrates / DM/ 11% – 29%
脂肪/Fats / DM 4% – 8%
灰分/Ash / DM 4% – 8%
总大肠菌群/Total coliforms ≤ 1000CFU/g
埃西氏大肠杆菌/Escherichia coli ≤ 10CFU/g
沙门氏菌/Salmonella abs. 不得检出/25g
金黄色葡萄球菌/Staphylococcus aureus ≤ 10CFU/g

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