Instant dry yeast for Bakery
Chemical And Physical
Standard
Colour***********************************************-Yellowish
brown to light yellow
Dry matter******************************************-min.
*4.5%
Moisture*********************************************-max.
5.5%
Fermentation***************************************-min.**0mL/hr(CO2)
Retention Rate*************************************-min.*0%
Microbiological
Standard
Coliforms********************************************-max.
*0MPN/**0g
Salmonella******************************************-absent in
*5g
Shigella**********************************************-absent in
*5g
Staphylococcus aureus***************************-absent in *5g
Using
Mix with flour or add to dough during first stage of mixing .
Packing
**0g/**5g/**0g/**0g, per Vacuum bag.
Products are packaged in vacuum bags.Each carton has a code that
refers to a production date.
Packaging material is composed of 4 layers. The first layer in
contact with the yeast is Polyethylene.
Second layer is aluminium, Third layer is printing inks covered by
polyester as a fourth layer.
Storing
Product should be kept in cool,dry,ventilated place, the shelf life
is two years. Once opened , the shelf lifeis limited and storage in
the refrigerator is necessary. The expiration date is mentioned on
the package.
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