The yeast is a
substantially pure culture of a strain of saccharomyces cerevisiae
which has been grown in awort of molasses, fortified with other
necessary ingredients.
Appearance: Light yellow,
very small, porous, rod shaped Particles.
Odour: An odour
characteristic of good bakers yeast (dried).
Gas production(sugar content
in the flour: 0%): e**0mlCO2/h
Conservation rate:
e*0%
Typical Chemical
Analysis:
Moisture: d5.
*0%
Protein (N x 6. *5):
****6%
Trehalose:
****2%
Ash:
**8%
Fats: 0.
*6%
Heat Energy: **4.
4kcla/**0g
Cellulose: d0.
1%
Corbohydrate: *0.
*1%
Cholestrin:
Negative
Typical Vitamin and
Mineral Content:
Vitamin B1: 0.
*1mg/kg
Cadmium: <0.
*1mg/kg
Lead: <0.
4mg/kg
Arsenic: <0.
1mg/kg
Hydrargyrum: < 0.
*5mg/kg