Product Name: Bakers Yeast (Saccharomyces cerevisiae)
CAS Number: 68876-77-7
Appearance: Light tan to beige powder/granules
Specifications: Moisture ≤6%, Activity ≥10 billion CFU/g
Storage: Keep in a cool, dry place (below 25°C), sealed to avoid moisture.
Bakers yeast is essential for:
Step 1: Activation
Mix 1 part yeast with 5 parts warm water (35-40°C) for 10-15 minutes.
Step 2: Dough Preparation
Use 1-2% yeast by flour weight. Combine with flour, water, and sugar.
Step 3: Fermentation
Allow dough to rise at 30-35°C for 1-2 hours until doubled in size.
A bakery used 1.5% yeast (by flour weight) to achieve 90-minute fermentation cycles, increasing daily output by 20%.
Added 0.8g/L during wort fermentation at 22°C, achieving 75% attenuation and balanced flavor profiles.
Combined with ascorbic acid (0.01%) to maintain yeast viability during -18°C storage for 6 months.
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