
Cream Yeast Liquid - A Natural Source of Vitamin D
Cream Yeast Liquid is a living, single-celled organism derived from a pure culture of Saccharomyces cerevisiae grown on molasses and other nutrients. This yeast will provide a consistent and balanced fermentation resulting in excellent gas production, retention and optimum dough conditioning in a variety of applications (all types of yeast raised baked and frozen products). Some of the added benefits of using Lallemand cream yeast liquid are:
| Vitamin D | – 680 IU/ 100 g of bakers yeast, based on 18% solids |
| Freshness | – better stock rotation |
| Consistency | – standardized activity |
| Reduced inventory | – just in time manufacturing |
| Ease of handling | – reduced handling costs |
| Improved stability | – surpasses packaged yeast |
| Automation | – production plus inventory control software |
| Improved activity | – achieved through improved dispersion |
| Clean operation | – no packaging waste, environmentally friendly |
| Savings | – reduced raw material costs |
Innovation
In the 1970's the growth and automation of wholesale bakeries prompted Lallemand to develop the concept of concentrated liquid yeast, as it remained the only critical ingredient not handled by bulk systems. In 1982 a Montreal bakery became the first in North America to use liquid yeast for all its production, thanks to a system developed and installed by Lallemand. Nowadays, liquid yeast is the principal yeast form used by wholesale bakeries.
Join us at a FREE webinar
Vitamin D: An Opportunity for the Baking Industry
Thursday Sept. 16 at 11:00 am PT | 2:00 pm ET
Duration: 60 minutes
Meet us at the
International Baking Industry Exposition
Booth 11000 & 11005
Sept. 26-29 2010 at the Las Vegas Convention Center
Meet us at the
American Dietetic Association Food & Nutrition Conference & Expo
Booth 3314
Nov. 6-9 2010 at the Boston Convention & Exhibition Center