Product Description
Specification Sheet

 

PRODUCT DESCRIPTION

Minn-Dak delivers Dakota Baker's Cream Yeast in 6,000-gallon insulated tanker trucks to its customers. The tanker trucks are cleaned and sanitized before filling them with cream yeast. Minn-Dak Yeast Company is among the few yeast plants in the country that have the capability of washing the trucks in-house to minimize any potential risk of contamination. The fresh product is delivered cold to the bakeries where it is unloaded into the refrigerated silos for later use. Under normal refrigeration, the product has a shelf life of about three weeks. More product details are provided in the Dakota Cream Yeast Technical Data Sheet.

MORE ABOUT CREAM YEAST:
Following fermentation, yeast cells are harvested by centrifuging and then repeatedly washed with water to remove residues of the growth medium. In this process, the yeast cells are concentrated to pumpable liquid called cream yeast. This cream with a solids content of approximately 18% is held refrigerated in stainless steel tanks in the yeast plant until further processed. The cream can be processed into compressed yeast or used directly in a bakery as cream. Cream yeast is suitable for use in larger wholesale bakery operations. It requires transport and delivery in tank trucks and installation of refrigerated tanks with an appropriate handling system in the bakery. Under proper handling and refrigeration, the shelf life of cream yeast in a bakery is identical to that for compressed yeast.

 
Cream yeast can be readily pumped in the bakery directly to mixers or to liquid brew tanks. Bakery formulations can easily be modified to accommodate a conversion from compressed yeast to cream yeast. Product uniformity is one of the biggest advantages of using cream yeast. By adjusting the solids in cream yeast, consistent gassing activities are guaranteed from load to load. The potential problems associated with temperature abuse of compressed yeast are eliminated by the closed loop cream yeast system that maintains the product at the same temperature from the time it is received until its use. Additionally, the computer batching systems ensure accurate product scaling as well. The liquid handling system also gets rid of the mess and expense associated with yeast scaling, hydration and yeast bag disposal. All of these features make cream yeast a very efficient and cost effective alternative to compressed yeast for large wholesale bakeries.

 

Specification Sheet - Technical Data Sheet

DAKOTA CReam Yeast

Product Code 84100

Regulatory

All Materials shall be of edible grade, clean, sound, wholesome, and free from extraneous matter.  Product shall be prepared following Good Manufacturing Practices and shall comply with the Federal Food, Drug, and Cosmetic Act of 1938, as amended and with regulations issued pursuant to this Act.

 

PRODUCT DESCRIPTION

A leavening agent composed of living plant cells derived from a pure culture of Saccharomyces cerevisiae, grown to appropriate protein and phosphate levels for optimum activity.

 

INGREDIENT STATEMENT

Saccharomyces cerevisiae grown in clarified molasses and nutrients.

 

MICROBIOLOGICAL STANDARDS

Characteristics                                                                 Specifications

Salmonella sp                                                                    Negative / 375 g

E. coli                                                                                    Less than 100 / g


 

CHEMICAL STANDARDS

Characteristics                                                                 Specifications

Solids                                                                                   18.0 2.0%

Activity                                                                                   300 cc (Risograph 80g – 4% Sugar)


 

STORAGE

Store under constant refrigeration making sure the yeast temperature does not exceed 45F.  Yeast should not be frozen.

 

SUGGESTED USAGE

All yeast-leavened baked goods.

 

FEATURES

1.     Laboratory controlled fermentation for consistent uniformity

2.     Compatible with all fermentation processes.

 

KOSHER STATUS

Certified Kosher – Organized Kashrus Laboratories

 

 

The information herein is true and accurate to the best of our knowledge; however, this data sheet is not to be considered a guarantee expressed or implied, or as a condition of sale of this product.

 


INGREDIENT INFORMATION

NUTRIENT CONTENTS

 

Product Name:

Dakota Cream Yeast

Product Code:

84100

Company:

Minn-Dak Yeast Company

Address:

18175 Red River Road West, Wahpeton, ND  58075

Phone:

(701) 671-1300

Fax:  (701) 642-1908

Contact Person:

Darlene Schuler – Quality Assurance Manager

 

TYPICAL ANALYSIS

Information provided on a per 100g ‘as is’ basis.

 

Calories:

47 Kilo Calories

 

Fat:

0.9 g

Moisture:

82.5 %

 

-  Saturated:

0.2 g

Protein:

9.5 g

 

-  Unsaturated:

0.7 g

Ash:

1.3 g

 

  -  Monounsaturated:

0.7 g

Carbohydrates:

5.9 g

 

  -  Polyunsaturated:

<0.01 g

-  Complex:

5.9 g

 

Cholesterol:

<0.1 mg

-  Sugars:

<0.1 g

 

Dietary Fiber:

2.7 g

Vitamin A:

<100 g RE

 

-  Soluble:

0.6 g

Vitamin C:

<1 mg

 

-  Insoluble:

2.0 g

Thiamin:

<1 mg

 

Iron:

0.5 mg

Niacin:

7.2 mg NE

 

Calcium:

12.6 mg

Riboflavin:

0.7 mg

 

Sodium:

2.0 mg

Potassium:

386 mg

 

Phosphorus:

209 mg

 

g = gram, mg = milligram, g = microgram, RE = Retinol Equivalent, NE = Niacin Equivalent

 

Ingredient Statement: Saccharomyces cerevisiae grown in clarified molasses and nutrients.