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68876-77-7

Name BAKERS YEAST
CAS 68876-77-7
EINECS(EC#) 232-387-9
Molecular Formula N/A
MDL Number MFCD00132595
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Chemical Properties

Definition A yeast that utilizes fermentable sugar in industrial wastes, such as fruit cannery refuse and sulfite liquor from pulp mills. The dried yeast is high in protein and vitamin content, enabling it to be used for enriching animal feeds. The enzymes present are destroyed during drying. It is now being made by a new process utilizing petroleum-derived ethanol.
Appearance cream to brown powder
storage temp.  2-8°C
form  powder
color  slightly brown
Uses
Yeast is a leavening and fermentation agent that is a single-celled plant that can convert sugar to carbon dioxide. It is used as a leavening agent in bread and dough-type mixtures. It provides a y flavor and tender crust. It has slow action as a leavening agent. One pound of active dry replaces approximately 2 lb of fresh yeast. Selected yeast strains are used in wine fermentation.

Safety Data

Safety Statements 
WGK Germany  3
F  3-9
HS Code  21021090

Hazard Information

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