The liquid alternative with many advantages

Your baking skills and our high-quality block yeast are a well-established combination. However, have you ever considered changing from block to stabilized cream yeast? Stabilized cream yeast, our latest innovation is now available in both 500 and 1000-liter containers.

The advantages of stabilized cream yeast are as follows:

• Less labour
  Handling of stabilized cream yeast requires less labour than block yeast, reducing both the manpower needed in the bakery and the risk of failures.
• Better yeast dosing
  Dosing stabilized cream yeast is more accurate than dosing block yeast resulting in better consistency and reduced variation in bread quality. Dosing of stabilized cream yeast can easily be automated and integrated with other automatic dosing systems at the bakery.
• Better baking results
  After dosing, stabilized cream yeast is distributed more quickly and evenly in the dough than block yeast. As a result, proofing starts faster, flavor development is enhanced and the crumb structure of the final bread becomes more regular.
• More hygienic
  Stabilized cream yeast is delivered in closed containers giving improvements in food safety and bakery hygiene. This helps in meeting the demands of HACCP systems and good manufacturing practice.
  
• Less waste
  The containers used are returnable, leaving no packaging waste for the baker to dispose of.
  

Dosing installation for stabilized cream yeast

The installation consists of the following components:

• A cool room. Used for storage of two or more containers.
• Two or more returnable containers with a net volume of either 450 or 950 liters.
• A dosing unit for manual dosing, semi- automatic dosing or fully automatic dosing of the stabilized cream yeast to the mixing bowl.