2-in-1 Instant Dry Yeast
Yeast and dough improver in one product.
Positioned for weak flour situations: volume, pore structure, softness and stable bakery results. Current availability is confirmed on enquiry.
Technical values
Norm and typical result.
No unverified dosage is published. The improver dosage remains specialist-advised.
| Parameter | Norm | Typical result |
|---|---|---|
| Appearance | Granule, fine particle, powder | Granule, fine particle |
| Dispersibility | 100 | 100 |
| Colour | Clear yellow / clear brown | Clear yellow |
| Odour and taste | Specific to dry yeast, no foreign odour/taste | Conforms |
| Moisture | <= 8% | 4% |
| Raising power to 70 mm | <= 70 minutes | 40 minutes |
| Food additive, sorbitan | 1.0 | 1.0 |
| Coliform, 0.0001 g | Must not be present | Not detected |
| Pathogen / Salmonella, 25 g | Must not be present | Not detected |
| Mould | <= 100 CFU/g | Not detected |
| Wild yeast | <= 100 /g | 0 |
| Shelf life | 24 months | - |
| Unit | 500 g | - |
Dough improver component.
Standardised enzymes: hemicellulase, fungal alpha-amylase, pentosanase, lipase, glucose oxidase plus ascorbic acid (E330).
Benefit: improves volume, crumb structure, softness and overall appearance; helps address weak wheat flour issues.
Purity. The flour additive component is stated as conforming to FAO/WHO JECFA and FCC recommendations.
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