Yeast
Anchor Yeast produces bakers yeast 3 forms for commercial baking:
Cream Yeast
Initially all Baker’s yeast starts out as ‘cream yeast’. This is a liquid form of yeast where the yeast cells are suspended in a liquid solution. Cream Yeast has a creamy texture and is suitable for large and medium-sized bakeries. It is delivered in tankers or bulk containers to bakeries. This form of yeast allows for ease of dosing in a bakery. Cream Yeast has the advantage of maintaining high levels of hygiene with less handling, and accurate and consistent dosing. Cream Yeast has a shelf-life of 28 days and must be stored under chilled temperatures.
Compressed Yeast
Compressed Yeast is processed one step further than cream yeast. The yeast is characterised by a high moisture content and is compressed into a block. It is wrapped in a polyethylene wrapper to prevent water loss and retain freshness. Compressed Yeast is suitable for baking across all bakeries. The shelf-life is 28 days, under refrigerated storage temperatures of between 1 and 5°C.
Instant Yeast
Instant Yeast is a form of yeast in which the yeast cells are dehydrated into granules. The yeast remains dormant in this dry format, and activated when in contact with moisture during mixing. Instant Yeast is suitable for bakeries where refrigeration is a challenge. The shelf life of an unopened package is 24 months when vacuum packed.
- Is a specially selected strain of Bakers Yeast, which complies with international quality standards.
- Is a natural yeast, rich in protein, iron and Vitamin B.
- Ensures performance reliability
- Consistent reliable baking results
- Quick proof times
- Ideal for no time doughs
- Also suitable for a longer baking process
For more information, contact:
Anchor Yeast Call Centre 0860 105 135 (SA only) / +27 11 248 8200 / bakery@anchor.co.za
- Is liquid yeast with standardised gas-production capability.
- Anchor Yeast pioneered the use of Cream Yeast in South Africa in 1995.
- We have also applied new yeast manufacturing and engineering technologies to provide integrated solutions for large, medium and smaller bakeries.
- There are 2 types of cream yeast:
- The 1st generation Cream Yeast is specially formulated for large plant bakeries.
- The 2nd generation Cream Yeast, which is unique to Anchor Yeast, does not require agitation, and is suitable for medium and smaller bakeries.
- Improved yeast quality
- Accuracy of dosing
- Hygiene and cleanliness
- Convenience
- Productivity gains
- Better yeast utilisation
For more information, contact:
Anchor Yeast Call Centre 0860 105 135 (SA only) / +27 11 248 8200 / bakery@anchor.co.za
- Is a natural yeast, rich in protein, iron and Vitamin B.
- Specially formulated Instant Dry Yeast in vermicelli form for baking applications; remains dormant until activated with moisture.
- Product is vacuum packed in laminated foil.
- Suitable for bakeries where refrigeration is a challenge
- Can be transported or stored without refrigeration
- Preserves its quality for at least 24 hours
- Ensures convenience
For more information, contact:
Anchor Yeast Call Centre 0860 105 135 (SA only) / +27 11 248 8200 / bakery@anchor.co.za