Description

Bakers Yeast CAS NO 68876-77-7 is a vital biological leavening agent composed of living cells of the yeast *Saccharomyces cerevisiae*. This product is essential for driving fermentation, producing carbon dioxide to create the desired rise, texture, and flavor profile in baked goods. It is a cornerstone ingredient for industrial bakeries, food manufacturers, and artisanal producers seeking consistent, reliable, and high-quality fermentation performance.

Application

• Bread Production: Primary leavening agent for a wide variety of breads, including white, whole wheat, sourdough, and artisan loaves.
• Pastry & Doughs: Used in the manufacture of croissants, Danish pastries, pizza dough, and other yeast-raised baked goods.
• Food Fermentation: Employed in the production of certain alcoholic beverages, bioethanol, and as a nutrient source in various fermentation processes.
• Animal Feed Supplement: Serves as a source of protein, B-vitamins, and other nutrients in livestock and aquaculture feed formulations.
• Flavor Enhancement: Contributes to the development of complex, savory flavors (umami) in processed foods, snacks, and savory spreads.
• Nutritional & Dietary Supplements: Used as a source of B-complex vitamins, selenium, chromium, and protein in human dietary supplements.

Basic Information

Product Name	Bakers Yeast
CAS No.	68876-77-7
Molecular Formula	N/A (Biological Material)
Molecular Weight	N/A (Biological Material)
Synonyms	Saccharomyces cerevisiae; Baker's Yeast; Brewer's Yeast; Dried Yeast; Active Dry Yeast; Compressed Yeast; Yeast Extract; Nutritional Yeast; Food Grade Yeast; Leavening Yeast; Fermentation Yeast
EINECS	Contact for details

Quality Control

Our Bakers Yeast is produced and handled under strict quality management systems to ensure superior activity, purity, and consistency. We adhere to relevant food safety standards, including HACCP principles. Key quality parameters such as viable cell count, moisture content, and fermentation activity are rigorously tested. A Certificate of Analysis (COA) detailing batch-specific results is available for every shipment.

Storage

Preserve in a tightly closed container, protected from light. This product is hygroscopic (moisture-sensitive) and must be stored in a cool, dry place. For active dry yeast, store at room temperature (15-25°C) in a dry environment. For compressed or fresh yeast, refrigerate at 2-8°C. Avoid temperature fluctuations and exposure to moisture to maintain optimal leavening power and shelf life.

Specification

Item	Specification
Appearance	Free-flowing powder or compressed cake
Identification (Microscopy)	Positive for *Saccharomyces cerevisiae*
Viable Cell Count	> 1.0 x 10^10 CFU/g (Dry Yeast)
Moisture Content	< 8.0% (Dry Yeast)
Fermentation Activity (Gas Production)	Meets commercial standards
Total Plate Count (Non-yeast)	< 1.0 x 10^4 CFU/g
E. coli	Absent in 1g
Salmonella spp.	Absent in 25g

Note: Specifications can be tailored. Please contact us for the detailed technical data sheet of a specific grade.