What is Yeast?

General & Nutritional Info

Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and 1,500 species are currently identified. They are estimated to constitute 1% of all described fungal species.

Yeast cells are alive and natural like humans.

Yeast is a good source of protein.

More info
  • Dagher Yeast is ISO 22000 certified.

We provide 4 types of Yeast:

  1. Fresh yeast
  2. Dry instant yeast
  3. Active yeast
  4. Liquid yeast

Technical Data Sheet

Product description

DAGHER instant dry baker’s yeast (Saccharomyces cerevisiae) vacuum packed in foils.
Instant dry yeast  is improved from active dry yeast doesn’t need re hydration step prior to dough preparation. Just mixing with flour is enough.

Ingredients:
Yeast, Sorbitan monostearate.

ANALYTICAL STANDARDS
Parameter Specification
Dry Matter 94-94%
Activity (SJA method) >2700cm3

 

MICROBIOLOGICAL STANDARDS
Parameter Specification
Salmonella Neg / 25g
Coliform < 100 CFU / g
E. Coli < 10 CFU / g
Mould < 100 CFU / g

Shelf life & storage
24 months after date of production if stored below 80 F / 27 C
Open packages should be used with 48 hours and maintain refrigerated

GMO Statement
non-GMO according to to EEC regulations. Contain no GMO enzymes, have not been solven-extracted, synthetically preserved or irradiated. Contain no artificial flavors or colors.

BSE
No animal products or animal originated ingredients are used in manufacturing process.

Preservatives
No preservatives are present in product.

Vegetarian status
Acceptable for “Vegan” diets

Gluten
Gluten free

Quality certificates
ISO 9001:2008, OHSAS 18001:2007

Usage
Dagher instant dry yeast should be mixed with flour or added to dough during first stage of mixing.
Ideal for low-sugar doughs (from 0 to 10% sugar as a proportion of the flour weight).

Certificate Of Analysis(Dagher)
Protein (n*6.3) 40 – 50 %
Carbohydrates 39 41 %
Minerals ca. 4-5 %
Nuclear acids ca. 8.0 %
Lipids ca. 3.5-4.0 %

 

APPROXIMATE COMPOSITION OF MINERALS (total solids basis)
Na 1.5 mg/g Cu 16.8 ppm
Ca 2.9 Se 0.1 –
Fe 0.3 Mn 9.2 –
Mg 2.6 Cr 2.2 –
K 19.3 Ni 3.0 –
P 13.5 Va 0.04 –
S 3.9 Mo 3.0 –
Zn 0.18 Li 0.17 –
Si 0.03

 

APPROXIMATE COMPOSITION OF VITAMINS (total solids basis)
Thiamine 60 – 100 ppm
Riboflavin 35 – 50 –
Niacin 300 – 500 –
Pyridoxine HCL 28.0 –
Pantothenate 70 –
Biotin 1.3 –
Choline 4000 –
Folic acid 5 – 13 –
Vit. B12 0.001 –

NOTE: ALL VALUES HAVE ca. 10.0% TOLERANCE.