Watch this funny video highlighting problems with packaged food products. After its all about convenience packaging
Baker's Yeast Specification & Standards For Bakeries
Yeast is a vital ingredient in bakery process and should have following specifications as per standards of bakery manufacturer and products . Quality of yeast determines the end product .
Standards for Baker yeast
Bakers Yeast : Saccharomyces
Percentage Moisture
Dispersibility
Fermenting Power
Dough Raising Capacity or DRC ( Most critical )
Proteolytic activity
Heavy metals and alfatoxins
Microbiology Aspects
Bacteria microflora other than yeasts/gm
E.coli / gm
Salmonella/gm
Coliform Count/gm
Rope spore count /g
Storage Conditions - 4-7deg c
Storage Time - Not more than 15 days
Standards for Baker yeast
Bakers Yeast : Saccharomyces
Percentage Moisture
Dispersibility
Fermenting Power
Dough Raising Capacity or DRC ( Most critical )
Proteolytic activity
Heavy metals and alfatoxins
Microbiology Aspects
Bacteria microflora other than yeasts/gm
E.coli / gm
Salmonella/gm
Coliform Count/gm
Rope spore count /g
Storage Conditions - 4-7deg c
Storage Time - Not more than 15 days
Subscribe to:
Posts (Atom)
Contact Us - bakerybazar@gmail.com
" Learn all about bakery processes,bakery equipments and machinery,packaging , bakery ingredients and food safety.Each brand of bakery product has its own storyand history behind them to tell .Bakerybazar intends to discover and unravel these stories before you".You can submit for freePress Release,Product Launches ,New Technologies, Company Presentation, New Markets and Distribution Related News, Trade Show ,News Trade Mission Participation, Mergers and Aquisitions ,Financial Reports ,Product Sourcing Activities ,New Hires and other HR news--- any thing related to bakery industry. Write to bakerybazar@gmail.com