Maintenance

Maintenance

Maintenance

Maintenance

Razavi Instant Dry Yeast 20&10 kg sacks

Product Definition
It is a natural product containing exclusively pure saccharomyces cerevisiae cells reproduced in big amount.It is suitable for both industrial and traditional bakeries.
Organoleptic Features
Yeast consist of a thin dust, pale ivory colour.
Physical and Chemical Features

Maintenance

Razavi vacuum-sealed Instant Dry Yeast 500g

Product Definition 
Razavi-Instant Yeast is a baker's dry yeast (Saccharomyces cerevisiae) vacuum-packed in foil pouches. Instant yeast derives its name from its ability to rapidly rehydrate in water or when added 
directly into a dough.   
Organoleptic Features 
Yeast consist of a thin dust, pale ivory colour. 
Physical and Chemical Features

Composition 

Saccharomyces cerevisiae yeast and rehydrating agent.
Storage 
• Shelf life if kept in a cool and dry place (>20 ºC) for optimum
performance 2 years .
• After opening the dry yeast has to be used within a short time. The package has to be well closed, as humidity modifies the activity of the yeast cells.
Packaging 
The product can be used directly in the dough without rehydration, as its activity is instanteneous. A dose of instant dry bakers yeast has the same fermentative power of 2.5 , 3 doses of compressed fresh yeast. Packing unit:20 * 500 g in 10 kg carton

 

Maintenance

Razavi vacuum-sealed Instant dry baker's Yeast 100g

Product Definition
Razavi-Instant Yeast is a bakers dry yeast (Saccharomyces cerevisiae) vacuum-packed in foil pouches. Instant yeast derives its name from its ability to rapidly rehydrate in water or when added directly into a dough.
Organoleptic Features
Yeast consist of a thin dust, pale ivory colour.
Physical and Chemical Features

Maintenance

Razavi Instant Dry Yeast 100g sachet

Product Definition
Razavi-Instant Dry Yeast with high fermentative power, suitable for both traditional and industrial bakers. It is a natural product containing exclusively pure saccharomyces cerevisiae cells reproduced in big amount.
Organoleptic Features
Yeast consist of a thin dust, pale ivory colour.
Physical and Chemical Features


Composition
Saccharomyces cerevisiae yeast and rehydrating agent.
Storage
• Shelf life if kept in a cool and dry place (>20 ºC) for optimum
performance 1 years .
• After opening the dry yeast has to be used within a short time. The package has to be well closed, as humidity modifies the activity of the yeast cells.
Packaging
The product can be used directly in the dough without rehydration, as its activity is instanteneous. A dose of instant dry bakers yeast has the same fermentative power of 2.5 , 3 doses of compressed fresh yeast. Packing unit : 40* 100 g in 4 kg carton

 

Maintenance

Razavi Compressed Yeast 0.5kg

Product Definition
Compressed fresh yeast derived from a pure strain of Saccharomyces
cerevisiae. A specific fermentation protocol is used to provide fresh yeast with superior shelf life and high fermentative power, suitable for both traditional and industrial bakers.   
Organoleptic Features
Yeast is made by a homogenous mass with a crumbly and pasty consistency and a pale ivory colour. The test and the smell are light and typical.
Physical and Chemical Features


Microbial Features
Saccharomyces cerevisiae cells >10 billions/g
Storage
• Shelf life if kept between 0-4ºC for optimum
performance 30 days .
• Yeast temperature should be maintained between 0-4ºC at all times with
good air circulation.
• Once opened, store in a cooler.
• Do not freeze.
Packaging
500 g fresh yeast wrapped in food kraft paper and cellophane.
Packing unit : 24* 500 g in 12 kg carton

 

Maintenance

Compressed yeast, often referred to as "wet yeast" or"fresh yeast", is the traditional baker's yeast product. At the end of the yeast fermentation, the yeast broth is washed repeatedly with cold water to remove any residual fermentation additives. The yeast cells are then concentrated to form a light tan, semi-viscous liquid called cream. Cream yeast contains approximately 18% yeast solids. The cream is further dewatered by pressing to form a semi solid cake that contains between 31-35% yeast solids and sold as compressed yeast.
Compressed yeast may be added directly to the mixer on top of dry ingredients or slurried in water with other ingredients to form a preferment. Compressed yeast has excellent leavening properties in all types of dough systems and, since it is perishable, should be stored under refrigeration at all times prior to use.
Compressed yeast should not be left out of the cooler for an extended period of time once opened. The remained should be rolled down tightly to minimize exposure to oxygen and returned to the cooler. When properly handled, the usual shelf life of compressed yeast is about 30 days.