Guangxi Danbaoli
China
10 Kg Carton
Food Grade
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 |