Yeast · Ingredients & raw materials
Baker's yeast (instant dry and fresh compressed)
Suppliers being invited
Baker's yeast (Saccharomyces cerevisiae) for bread, pav, buns, pizza bases, doughnuts and kulcha. Instant dry yeast is vacuum packed, goes straight into the flour at about 0.5 to 1.5% and keeps up to 2 years unopened; high sugar types are for sweet doughs. Fresh compressed yeast is used by larger bakeries at roughly three times the dry dose and must be kept chilled.
Form 2
- Instant dry (vacuum pack)
- Fresh compressed (block)
Type 2
- Regular (low sugar)
- High sugar tolerant
Pack size 3
- 500 g pack
- 1 kg pack or block
- 10 kg carton (20 x 500 g)
Spec
- Organism
- Saccharomyces cerevisiae
- Dry matter
- 95% min (instant dry), about 30% (fresh)
- Protein (dry basis)
- 40% min
- Dosage
- Instant dry 0.5 to 1.5% of flour, fresh 2 to 4%
- Other ingredient
- Instant dry may contain emulsifier INS 491
- Sugar tolerance
- Regular for 0 to 7% sugar doughs, high sugar types above that
- Standard met
- FSSAI
- Shelf life
- Instant dry 24 months unopened; fresh about 3 to 4 weeks at 2 to 6 °C
- Storage
- Instant dry cool and dry, refrigerate after opening; fresh always chilled
- Usual minimum
- 10 kg
- HSN code
- 21021020
- GST
- 5%
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