| Autolyzed Yeast Extract – KA02 | H & A Canada | Autolyzed Yeast Extract – KA02 has a product characteristic as a natural spray dried product obtained by an autolysis of Saccharomyces Cerevisiae. Type is a baker’s yeast extract that has an appearance that is a yellow to brown powder. | |
| Bakels Instant Active Dried Yeast | Bakels Worldwide | Bakels Instant Active Dried Yeast, product code 8111, is an instant yeast with considerably higher fermentation activity than traditional yeasts. It also features long shelf life, easy storage, and good stability and reliability. This product is particula...view more Bakels Instant Active Dried Yeast, product code 8111, is an instant yeast with considerably higher fermentation activity than traditional yeasts. It also features long shelf life, easy storage, and good stability and reliability. This product is particularly suitable for high sugar dough applications, including breads, baguettes, rolls, cakes, donuts, waffles, and pizza crusts. view less | |
| Bakels Instant Active Dried Yeast (High Sugar) | Bakels Worldwide | Bakels Instant Active Dried Yeast (High Sugar), product code 2930E, is an instant dry yeast. It has considerably higher fermentation activity than traditional yeasts. Bakels Instant Active Dried Yeast (High Sugar) has free-flowing granules with a slight y...view more Bakels Instant Active Dried Yeast (High Sugar), product code 2930E, is an instant dry yeast. It has considerably higher fermentation activity than traditional yeasts. Bakels Instant Active Dried Yeast (High Sugar) has free-flowing granules with a slight yeasty aroma and is good when used in sweet doughs. view less | |
| Bakels Instant Active Dried Yeast (Low Sugar) | Bakels Worldwide | Bakels Instant Active Dried Yeast (Low Sugar), product code 2930C, has a light yellow colour with very small, porous, rod shaped particles. It is an instant active dry baker's yeast that ferments identical to fresh yeast. Bakels Instant Active Dried Yeast...view more Bakels Instant Active Dried Yeast (Low Sugar), product code 2930C, has a light yellow colour with very small, porous, rod shaped particles. It is an instant active dry baker's yeast that ferments identical to fresh yeast. Bakels Instant Active Dried Yeast (Low Sugar) can be mixed directly with flour or with the dough after mixing. view less | |
| Bakels Instant Active Dry Yeast (Angel) | Bakels Worldwide | Bakels Instant Active Dry Yeast (Angel), product code 293903, is a quality instant active dry yeast, provided as light tan coloured yeast granules packed in aluminium foil for maximum shelf life. It delivers very high activity, bold oven spring, a pleasan...view more Bakels Instant Active Dry Yeast (Angel), product code 293903, is a quality instant active dry yeast, provided as light tan coloured yeast granules packed in aluminium foil for maximum shelf life. It delivers very high activity, bold oven spring, a pleasant aroma, excellent keeping qualities, and consistent performance. This product is ideal for use in all sorts of baked good applications. view less | |
| Bakels Instant Active Dry Yeast (High Sugar) | Bakels Worldwide | Bakels Instant Active Dry Yeast (High Sugar), product code TB5006, is a high quality leavening agent that displays considerably higher fermentation activity than traditional yeasts. This product is ideal for use in high sugar-type yeast-raised goods. | |
| Bakels Instant Active Yeast | Bakels Worldwide | Bakels Instant Active Yeast is an instant dried yeast for all types of yeast goods. | |
| BAKEZYME® AG 800 BG | DKSH | BAKEZYME® AG 800 BG is a fungal amyloglucosidase produced by Aspergillus niger. BAKEZYME® AG 800 BG is used as a bread improver helping in the improvement of crumb structure, browning and softness of bread. | Request Sample |
| BAKEZYME® AN 301 BG | DKSH | BAKEZYME® AN 301 BG is a bacterial amylase produced by Bacillus amyloliquefaciens. BAKEZYME® AN 301 BG helps in the improvement of crumb structure, shelf - life and initial softness of breads. | Request Sample |
| BAKEZYME® B 500 BG | DKSH | BAKEZYME® B 500 BG is a bacterial protease produced by Baciilus amyloliquefacians. BAKEZYME® AN 301 BG is used in biscuits, crackers and wafers to give them the desired texture with flours containing more protein. | Request Sample |
| BAKEZYME® BXP 5001 BG | DKSH | BAKEZYME® BXP 5001 BG is a hemicellulase produced by Bacillus subtilis. BAKEZYME® BXP 5001 BG is a preparation for universal use to improve dough and bread quality in general, and loaf volume in particular. | Request Sample |
| BAKEZYME® FRESH XL | DKSH | BAKEZYME® FRESH XL is a maltogenic amylase (glucan 1,4-a-maltohydrolase, 3.2.1.133) produced by a specially selected strain of Bacillus subtilis applying modern biotechnology formulated on a granulated wheat flour carrier. | Request Sample |
| BAKEZYME® FXP 1500 BG | DKSH | BAKEZYME® FXP 1500 BG is a hemicellulase produced by Aspergillus niger. BAKEZYME® FXP 1500 BG helps in the improvement of quality and crumb structure of breads by improving its process tolerance and the ease of dough handling. | Request Sample |
| BAKEZYME® GBW | DKSH | BAKEZYME® GBW is a protease produced by Bacillus amyloliquefacians and is used to improve the rheological properties of the dough for resulting in good texture in biscuits and crackers even at a higher % of protein. | Request Sample |
| BAKEZYME® GO 1500 BG | DKSH | BAKEZYME® GO 1500 BG is a glucose oxidase enzyme produced by Aspergillus niger. BAKEZYME® GO 1500 BG is using for increasing the dough strength and improve the machinability. | Request Sample |
| BAKEZYME® GO CLASSIC 10.000BG | DKSH | BAKEZYME® GO CLASSIC 10.000BG is a fungal glucose oxidase derived from Aspergillus niger. BAKEZYME® GO CLASSIC 10.000BG helps to improve the strength of the dough, machinability and the crispiness of the crust. | Request Sample |
| BAKEZYME® GO PURE CONC | DKSH | BAKEZYME® GO PURE CONC is a fungal glucose oxidase derived from Aspergillus niger. BAKEZYME® GO PURE CONC is a second generation grade of enzyme improving the strength of the dough and dough machinability to tolerate the process more effectively during ba...view more BAKEZYME® GO PURE CONC is a fungal glucose oxidase derived from Aspergillus niger. BAKEZYME® GO PURE CONC is a second generation grade of enzyme improving the strength of the dough and dough machinability to tolerate the process more effectively during baking. view less | Request Sample |
| BAKEZYME® GT BG | DKSH | BAKEZYME® GT BG is a glucose oxidase enzyme preparation derived from Aspergillus niger. BAKEZYME® GT BG helps to improve the strength of the dough, machinability and the crispiness of the crust. | Request Sample |
| BAKEZYME® HS 2000 BG | DKSH | BAKEZYME® HS 2000 BG is an endo-xylanase derived from Aspergillus niger. BAKEZYME® HS 2000 BG helps in the improvement of dough development and dough handling properties resulting in better loaf volume and crumb softness. | Request Sample |
| BAKEZYME® HSP 6000 BG | DKSH | BAKEZYME® HSP 6000 BG is an endoxylanase derived from Aspergillus niger. BAKEZYME® HSP 6000 BG is in use to improve dough and bread quality by improving the dough development and tolerance during handling. | Request Sample |
| BAKEZYME® LFP | DKSH | BAKEZYME® LFP is an enzyme preparation of lipase derived from Aspergillus sp. BAKEZYME® LFP can replace DATEM and improve the dough tolerance, baking performance and improve the bread quality characteristics. | Request Sample |
| BAKEZYME® MASTER | DKSH | BAKEZYME® MASTER is a maltogenic amylase (glucan 1,4-a-maltohydrolase, 3.2.1.133) produced by a specially selected strain of Bacillus subtilis applying modern biotechnology formulated on a granulated wheat flour carrier. | Request Sample |
| BAKEZYME® P 500 BG | DKSH | BAKEZYME® P 500 BG is a fungal alpha amylase derived from Aspergillus oryzae. With its standardized diastatic activity, BAKEZYME® P 500 BG enzyme results in faster fermentation with improved dough quality and loaf volume. BAKEZYME® P 500 BG improves the c...view more BAKEZYME® P 500 BG is a fungal alpha amylase derived from Aspergillus oryzae. With its standardized diastatic activity, BAKEZYME® P 500 BG enzyme results in faster fermentation with improved dough quality and loaf volume. BAKEZYME® P 500 BG improves the crumb softness and shelf life of the bread. view less | Request Sample |
| CAKEZYME™ | DKSH | CAKEZYME™ is a phospholipase A2 produced by Aspergillus niger. CAKEZYME™ helps in the reduction of eggs by 20% and results in improved crumb structure, crumb softness and shelf life of cakes. | Request Sample |
| Cool SmartYeast® | Lesaffre Yeast Corporation | Cool SmartYeast® performs remarkably well in almost all forms of frozen dough. Cool SmartYeast® is a specialty yeast grown using a process that allows it to remain active during frozen storage. The yeast is a strong fermenter in dough systems containing 0...view more Cool SmartYeast® performs remarkably well in almost all forms of frozen dough. Cool SmartYeast® is a specialty yeast grown using a process that allows it to remain active during frozen storage. The yeast is a strong fermenter in dough systems containing 0-20% sugar. It's stress resistance drastically reduces the amount of yeast required in a formulation, lowering the cost of yeast and providing shorter proof times. Cool SmartYeast® Extends the shelf life of the frozen dough due to the abundance of living yeast cells present at the time of thawing. Cool SmartYeast® is recommended for fermenting almost all frozen dough. view less | |
| Extendo Yeast | Puratos | Extendo Yeast is an inactive yeast with high reducing power to increase extensibility. This product can be used as an additive in producing a wide variety of bread products including: bagels, baguettes, ciabattas, flat breads, flour tortillas, hamburger b...view more Extendo Yeast is an inactive yeast with high reducing power to increase extensibility. This product can be used as an additive in producing a wide variety of bread products including: bagels, baguettes, ciabattas, flat breads, flour tortillas, hamburger buns, pizzas, pretzels, rolls and yeast raised donuts. view less | |
| Fermipan® Brown Instant Dry Yeast | DKSH | Fermipan® Brown Instant Dry Yeast is commonly used in bread and yeast-raised products to improve structure, volume and small granules with high percentages of live cells per volume. High sugar dry yeast is recommened for bread with more than 5% sugar on f...view more Fermipan® Brown Instant Dry Yeast is commonly used in bread and yeast-raised products to improve structure, volume and small granules with high percentages of live cells per volume. High sugar dry yeast is recommened for bread with more than 5% sugar on flour weight. view less | Request Sample |
| Fermipan® Instant Yeast | Lesaffre Yeast Corporation | Fermipan® Instant Yeast is a bakers dry yeast (Saccharomyces cerevisiae) vacuum-packed in foil pouches. Instant yeast derives its name from its ability to rapidly rehydrate in water or when added directly into a dough. Although its functional properties a...view more Fermipan® Instant Yeast is a bakers dry yeast (Saccharomyces cerevisiae) vacuum-packed in foil pouches. Instant yeast derives its name from its ability to rapidly rehydrate in water or when added directly into a dough. Although its functional properties are improved over active dry yeast, it falls under that Standard of Identity. It is certified Kosher Pareve, Halal, Non-GMO and no preservatives. view less | |
| Fermipan® Red Instant Dry Yeast | DKSH | Fermipan® Red Instant yeast is commonly used in bread and yeast-raised products with sugar content lower from 0-8% sugar on flour weight. | Request Sample |
| GanedenBC30® | Kerry, Inc. | GanedenBC30® (Bacillus coagulans GBI-30, 6086) is a spore-forming, patented probiotic ingredient that can be formulated into many food, beverage and companion animal products. Backed by over 25 published papers, GanedenBC30 has an exceptional safety recor...view more GanedenBC30® (Bacillus coagulans GBI-30, 6086) is a spore-forming, patented probiotic ingredient that can be formulated into many food, beverage and companion animal products. Backed by over 25 published papers, GanedenBC30 has an exceptional safety record with FDA GRAS status from the United States FDA. Part of Kerry’s nutrition and wellness portfolio, GanedenBC30 is natural, vegan, Non-GMO Project verified, organic compliant and allergen-free. view less | |
| Instant Dry Yeast | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Instant Dry Yeast is yellow-brown, to light yellow. This product is used for manufacturing steamed bun, steamed roll, bread, pastry, cookies, fried dough twist, twisted cruller and other fermented food. Mix this product with flour, the ratio of yeast and ...view more Instant Dry Yeast is yellow-brown, to light yellow. This product is used for manufacturing steamed bun, steamed roll, bread, pastry, cookies, fried dough twist, twisted cruller and other fermented food. Mix this product with flour, the ratio of yeast and flour is 0.8%-1%. view less | |
| Inulin | CBH Qingdao Co., Ltd. | Inulin is a natural source of fructo-oligosaccharide which is extracted from Jerusalem artichokes and has a purity of 90%. It can stimulate the immune system and boost calcium absorption giving it great compatibility when used in health foods. Inulin is u...view more Inulin is a natural source of fructo-oligosaccharide which is extracted from Jerusalem artichokes and has a purity of 90%. It can stimulate the immune system and boost calcium absorption giving it great compatibility when used in health foods. Inulin is used in a wide array of products such as health foods, dietary supplements, beverage, dairy, bakery, cereals, and confectionery. view less | |
| Mauri Compressed Yeast | DKSH | Mauri Compressed Yeast is a unique strain selected from Sacchromyces cerevisiae for baking industry. The yeast can be used in all types of yeast raised products such as bread, rolls, buns, danish, doughnuts, sweet rolls, etc., but is espec...view more Mauri Compressed Yeast is a unique strain selected from Sacchromyces cerevisiae for baking industry. The yeast can be used in all types of yeast raised products such as bread, rolls, buns, danish, doughnuts, sweet rolls, etc., but is especially designed for dough containing greater than 10% sugar (on flour weight). view less | Request Sample |
| Mauripan Instant Dry Yeast | DKSH | Mauripan Instant Dry Yeast is a unique strain selected from Sacchromyces cerevisiae for baking industry. The yeast can be used in all types of yeast raised products such as pizza, bread, rolls, buns, doughnuts, bread sticks, pretzels, etc. and use in dou...view more Mauripan Instant Dry Yeast is a unique strain selected from Sacchromyces cerevisiae for baking industry. The yeast can be used in all types of yeast raised products such as pizza, bread, rolls, buns, doughnuts, bread sticks, pretzels, etc. and use in dough’s containing up to 10% sugar in the formula (on flour weight). view less | Request Sample |
| PREVENTASE® M | DKSH | PREVENTASE® M is an asparaginase enzyme derived from Aspergillus niger used in fried/baked goods to prevent the formation of carcinogenic acrylamide. | Request Sample |
| Pronal 5001/0–PW–L | Biospringer | Pronal 5001/0–PW–L is a spray dried yeast extract obtained by autolysis of brewer’s yeast (Saccharomyces cerevisiae). This product develops typical meat notes. It is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products,...view more Pronal 5001/0–PW–L is a spray dried yeast extract obtained by autolysis of brewer’s yeast (Saccharomyces cerevisiae). This product develops typical meat notes. It is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. view less | |
| Red Star® Active Dry Yeast | Lesaffre Yeast Corporation | Red Star® Active Dry Yeast is a special culture of Saccharomyces cerevisiae. The moisture is removed in such a way that cell viability and leavening power are retained. This results in a granular form of yeast designed to be re-hydrated before use. It pro...view more Red Star® Active Dry Yeast is a special culture of Saccharomyces cerevisiae. The moisture is removed in such a way that cell viability and leavening power are retained. This results in a granular form of yeast designed to be re-hydrated before use. It provides optimum yeast performance and product quality, it's vacuum packaging ensures freshness, consistency, and minimal activity loss until opened, unopened, Red Star® Active Dry Yeast packages need no refrigeration. view less | |
| Red Star® Compressed Yeast – 1 lb. Blocks | Lesaffre Yeast Corporation | Red Star® Compressed Yeast – 1 lb. Blocks are derived from a pure strain of Saccharomyces cerevisiae. A specific fermentation protocol is used to provide a fresh yeast with superior shelf life. The one pound block is positioned for sales to in-store, and ...view more Red Star® Compressed Yeast – 1 lb. Blocks are derived from a pure strain of Saccharomyces cerevisiae. A specific fermentation protocol is used to provide a fresh yeast with superior shelf life. The one pound block is positioned for sales to in-store, and small bakeries that receive through a distributor. Red Star® Compressed Yeast is certified Kosher Pareve, Halal, Non-GMO and no preservatives. view less | |
| Red Star® Compressed Yeast – 5 lb. Blocks | Lesaffre Yeast Corporation | Red Star® Compressed Yeast – 5 lb. Blocks are derived from a pure strain of Saccharomyces cerevisiae. A specific fermentation protocol is used to provide fresh yeast that does not have reduced activity in the presence of calcium propionate. Red Star® Comp...view more Red Star® Compressed Yeast – 5 lb. Blocks are derived from a pure strain of Saccharomyces cerevisiae. A specific fermentation protocol is used to provide fresh yeast that does not have reduced activity in the presence of calcium propionate. Red Star® Compressed Yeast is certified Kosher Pareve, Halal, Non-GMO and no preservatives. view less | |
| Red Star® Cream Yeast | Lesaffre Yeast Corporation | Red Star® Cream Yeast is a leavening agent composed of living yeast cells derived from a pure culture of Saccharomyces cerevisiae, grown under carefully controlled conditions, to ensure optimum consistency, stability and activity in baking processes. Adva...view more Red Star® Cream Yeast is a leavening agent composed of living yeast cells derived from a pure culture of Saccharomyces cerevisiae, grown under carefully controlled conditions, to ensure optimum consistency, stability and activity in baking processes. Advantages for this product are: optimum yeast performance and product quality, increases ability to precisely monitor yeast usage, provides consistent activity, a cream yeast system is an integral component in an automated baking system, eliminates inventory rotation, storage and handling issues associated with packaged yeast, reduces labor for ingredient handling and eliminates disposal of yeast packaging materials. view less | |
| Red Star® Crumbled Yeast | Lesaffre Yeast Corporation | Red Star® Crumbled Yeast is a leavening agent composed of living yeast cells derived from a pure culture of Saccharomyces cerevisiae grown under carefully controlled conditions to ensure optimum consistency, stability and activity in baking processes. It ...view more Red Star® Crumbled Yeast is a leavening agent composed of living yeast cells derived from a pure culture of Saccharomyces cerevisiae grown under carefully controlled conditions to ensure optimum consistency, stability and activity in baking processes. It is compatible with all fermentation processes and easy to scale. Red Star® Crumbled Yeast is shipped direct in refrigerated trucks for use as a leavening agent in all types of fresh, frozen and par-baked products. view less | |
| Red Star® ESL Compressed Yeast – 5 lb. Blocks | Lesaffre Yeast Corporation | Red Star® ESL Compressed Yeast – 5 lb. Blocks are derived from a pure strain of Saccharomyces cerevisiae. A specific fermentation protocol is used to provide fresh yeast with superior shelf life and more gas production in doughs containing high sugar leve...view more Red Star® ESL Compressed Yeast – 5 lb. Blocks are derived from a pure strain of Saccharomyces cerevisiae. A specific fermentation protocol is used to provide fresh yeast with superior shelf life and more gas production in doughs containing high sugar levels. The ESL 5 lb pound block is positioned for sales to in-store, and small bakeries that receive through a distributor. view less | |
| Red Star® Natural Active Dry Yeast | Lesaffre Yeast Corporation | Red Star® Natural Active Dry Yeast is a strain of Saccharomyces cerevisiae. Once the propagation of the yeast is complete, the product is washed three times with potable water to remove any remnants of the growth media. The strain of yeast used has been o...view more Red Star® Natural Active Dry Yeast is a strain of Saccharomyces cerevisiae. Once the propagation of the yeast is complete, the product is washed three times with potable water to remove any remnants of the growth media. The strain of yeast used has been obtained from nature, and has not been genetically modified. The moisture is removed in such a way that cell viability and leavening power are retained. This results in a granular form of yeast. This “Natural” product is unique in that no processing aids or preservatives are used at the time of drying. Red Star® Natural Active Dry Yeast can be used in all yeast-leavened goods with either straight or sponge doughs. view less | |
| SAF Frozen Dough Yeast | Lesaffre Yeast Corporation | SAF Frozen Dough Yeast is a strain of bakers’ yeast (Saccharomyces cerevisiae) specially designed to ensure optimum stability of yeast activity in raw frozen dough. Using SAF Frozen Dough Yeast ensures consistent gassing power throughout the life of your ...view more SAF Frozen Dough Yeast is a strain of bakers’ yeast (Saccharomyces cerevisiae) specially designed to ensure optimum stability of yeast activity in raw frozen dough. Using SAF Frozen Dough Yeast ensures consistent gassing power throughout the life of your frozen product. SAF Frozen Dough Yeast is kept frozen in storage and is used in its frozen state. The unique manufacturing process increases the shelf life of the yeast itself, so the yeast can be successfully used up to 2 years after its manufacture. view less | |
| SAF Instant® Premium | Lesaffre Yeast Corporation | SAF Instant® Premium is a granular free-flowing yeast for use in doughs with sugar levels of up to 12% (Baker’s Percent). It can reduce proofing times from 15% to 30%, and is recommended for no time doughs and high speed processes. It provides finished pr...view more SAF Instant® Premium is a granular free-flowing yeast for use in doughs with sugar levels of up to 12% (Baker’s Percent). It can reduce proofing times from 15% to 30%, and is recommended for no time doughs and high speed processes. It provides finished products with significantly larger volumes and has a much better oven spring. It allows you to reduce your dry yeast usage as much as 30% in most formulations. SAF-Instant® Premium performs up to 30% better than standard dry yeast in colder doughs. SAF-Instant® Premium is recommended for the following baked goods: bagels, english muffins, baguettes, flat breads, crackers, hearth breads, croissants, pan breads, donuts and pizza crust. view less | |
| SAF Instant® Yeast Gold Label | Lesaffre Yeast Corporation | SAF Instant® Yeast Gold Label is a granular free flowing yeast for use in doughs with sugar levels from 10-30% (Baker’s Percent). This improved version of New SAF Instant® Gold Label provides 10% to 20% more activity, is more resistant to preservatives an...view more SAF Instant® Yeast Gold Label is a granular free flowing yeast for use in doughs with sugar levels from 10-30% (Baker’s Percent). This improved version of New SAF Instant® Gold Label provides 10% to 20% more activity, is more resistant to preservatives and provides uniform fermentation throughout your baking system. It provides tolerance to higher dough temperatures and improves machineability. New SAF Instant® Gold Label is recommended for the following baked goods: croissants, sweet breads, danish, sweet doughs, variety breads, donuts and hearth breads. view less | |
| SAF Instant® Yeast Green Label | Lesaffre Yeast Corporation | SAF Instant® Yeast Green Label is a granular free flowing yeast for use in doughs with sugar levels of up to 12% (flour) and with short-time fermentation processes. If you are currently adding sufficient oxidation, Green Label is recommended. It provides ...view more SAF Instant® Yeast Green Label is a granular free flowing yeast for use in doughs with sugar levels of up to 12% (flour) and with short-time fermentation processes. If you are currently adding sufficient oxidation, Green Label is recommended. It provides uniform fermentation throughout your baking system. It provides uniform fermentation throughout your baking system. It provides tolerance to higher dough temperatures and improves machineability. SAF Instant® Yeast Green Label is recommended for the following baked goods: bagels, english muffins, bread crumbs, hearth breads, bread sticks, pita breads, crackers, pizza crust, donuts and pretzels. view less | |
| SAF Instant® Yeast Red | Lesaffre Yeast Corporation | SAF Instant® Yeast Red is a granular free flowing yeast for use in doughs with sugar levels of up to 12% (flour). Red Label is best for short-time fermentation processes. It provides uniform fermentation throughout your baking system. It provides toleranc...view more SAF Instant® Yeast Red is a granular free flowing yeast for use in doughs with sugar levels of up to 12% (flour). Red Label is best for short-time fermentation processes. It provides uniform fermentation throughout your baking system. It provides tolerance to higher dough temperatures and improves machineability. Warmer dough temperatures are preferred while using SAF Instant® Yeast; this decreases the need to cool dough to maintain proper fermentation. It can reduce mixing time 10% to 30%, compared to compressed yeast. SAF-Instant® Yeast Red is recommended for the following baked goods: bagels, english muffins, baguettes, flat breads, crackers, hearth breads, croissants, pan breads, donuts and pizza crust. view less | |
| Saf® L.H.I.S. Frozen Dough Yeast | Lesaffre Yeast Corporation | Saf® L.H.I.S.Frozen Dough Yeast is a strain of bakers’ yeast specially designed to ensure optimum stability of yeast activity in raw frozen dough. Using Saf L.H.I.S. Frozen Dough Yeast ensures consistent gassing power throughout the life of your frozen p...view more Saf® L.H.I.S.Frozen Dough Yeast is a strain of bakers’ yeast specially designed to ensure optimum stability of yeast activity in raw frozen dough. Using Saf L.H.I.S. Frozen Dough Yeast ensures consistent gassing power throughout the life of your frozen product. Saf L.H.I.S. Frozen Dough Yeast is kept frozen in storage and is used in its frozen state. The unique manufacturing process increases the shelf life of the yeast itself, so the yeast can be successfully used up to 2 years after its manufacture. view less | |
| SAF Mix® SPM Gold | Lesaffre Yeast Corporation | SAF Mix® SPM Gold is a bakers’ dry yeast (Saccharomyces cerevisiae) specially developed for direct incorporation into pizza crust mixes. It can be added directly to your mix and there are no preservatives in the yeast. It is easy to measure, no dusting an...view more SAF Mix® SPM Gold is a bakers’ dry yeast (Saccharomyces cerevisiae) specially developed for direct incorporation into pizza crust mixes. It can be added directly to your mix and there are no preservatives in the yeast. It is easy to measure, no dusting and it's small, consistent granulation size aids in even dispersion throughout the mix. SAF Mix® SPM Gold allows for the yeast to be blended with other ingredients to make a complete dry mix, eliminating the need for separate scaling at the mixer. view less | |
| SAF Pro® Relax RS 190 | Lesaffre Yeast Corporation | SAF Pro® Relax RS 190 is a deactivated yeast with high reducing power and imparts minimal yeast flavor. It provides the following benefits: reduces tearing and shrinkage when molding or sheeting dough, improves the machinability of the dough, reduces mixi...view more SAF Pro® Relax RS 190 is a deactivated yeast with high reducing power and imparts minimal yeast flavor. It provides the following benefits: reduces tearing and shrinkage when molding or sheeting dough, improves the machinability of the dough, reduces mixing time, enhances the final appearance of the end product, improves crumb structure and imparts no off-flavors or aroma to the final product. SAF Pro Relax RS 190 is recommended for various baked goods including: laminated dough, baguettes, puff pastries, bread/rolls, mixes, melba toast, pita bread, and pizza crust. view less | |
| SAF Pro® Relax®+YF | Lesaffre Yeast Corporation | SAF Pro® Relax®+YF is a deactivated dry yeast that improves the machinability and handling of the dough, while imparting a yeast flavor. It provides less shrinkage of the dough after pressing, reduces tearing, more consistent flat shape; less oval and imp...view more SAF Pro® Relax®+YF is a deactivated dry yeast that improves the machinability and handling of the dough, while imparting a yeast flavor. It provides less shrinkage of the dough after pressing, reduces tearing, more consistent flat shape; less oval and imparts mild yeast flavor. SAF Pro® Relax®+YF is acceptable for use in either standardized or non-standardized baked goods and is Kosher Parve certified. view less | |
| Springaline® BA17/0–SG | Biospringer | Springaline® BA17/0–SG is obtained by drum drying of a primary grown, selected yeast strain of Saccharomyces cerevisiae. This product has a clean neutral taste which makes it particularly suited to be used as a carrier for flavors and seasonings. Springal...view more Springaline® BA17/0–SG is obtained by drum drying of a primary grown, selected yeast strain of Saccharomyces cerevisiae. This product has a clean neutral taste which makes it particularly suited to be used as a carrier for flavors and seasonings. Springaline® BA17/0–SG is also suitable for meat products and vegan foods thanks to its water and oil binding capacity. This inactivated dried baker’s yeast is a unique alternative to torula yeast. view less | |
| Springaline® SP40/0–PW | Biospringer | Springaline® SP40/0–PW is obtained by spray-drying of a specialty inactive yeast. This product has a clean neutral taste which makes it particularly suited to be used as a carrier for seasonings. Springaline® SP40/0–PW is also suitable for meat products a...view more Springaline® SP40/0–PW is obtained by spray-drying of a specialty inactive yeast. This product has a clean neutral taste which makes it particularly suited to be used as a carrier for seasonings. Springaline® SP40/0–PW is also suitable for meat products and vegan foods thanks to its water and oil binding capacity. view less | |
| Springalys D100/0–PW | Biospringer | Springalys D100/0–PW is a drum dried, partially autolysed baker’s yeast (Saccharomyces cerevisiae). Saccharomyces cerevisiae yeast is grown on a molasses based media. This autolysed product is particularly suitable for low sodium products. Springalys D100...view more Springalys D100/0–PW is a drum dried, partially autolysed baker’s yeast (Saccharomyces cerevisiae). Saccharomyces cerevisiae yeast is grown on a molasses based media. This autolysed product is particularly suitable for low sodium products. Springalys D100/0–PW develops typical roasted and cereal notes. It is typically applied in savoury snacks, aperitif biscuits, meat products, spreads, and vegetable pâtés. view less | |
| Springalys D200/8–PW | Biospringer | Springalys D200/8–PW is a drum dried, partially autolysed baker’s yeast (Saccharomyces cerevisiae). Saccharomyces cerevisiae yeast is grown on a molasses based media. This ingredient is naturally rich in 5’IMP and 5’GMP derived from the yeast cell RNA, wh...view more Springalys D200/8–PW is a drum dried, partially autolysed baker’s yeast (Saccharomyces cerevisiae). Saccharomyces cerevisiae yeast is grown on a molasses based media. This ingredient is naturally rich in 5’IMP and 5’GMP derived from the yeast cell RNA, which imparts a natural flavour enhancing power. Springalys D200/8–PW develops typical roasted and cereal notes. It is typically applied in savoury snacks, aperitif biscuits, meat products, spreads, and vegetable pâtés. view less | |
| Springarom® BF 7004/30-PW | Biospringer | Springarom® BF 7004/30-PW is a spray-dried (fine powder) process flavour derived from yeast extract. It develops a typical beef juice flavour. The yeast extract used in the manufacturing of Springarom® BF 7004/30-PW is obtained by autolysis of Saccharomyc...view more Springarom® BF 7004/30-PW is a spray-dried (fine powder) process flavour derived from yeast extract. It develops a typical beef juice flavour. The yeast extract used in the manufacturing of Springarom® BF 7004/30-PW is obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. view less | |
| Springarom® CH 7012/20-PW | Biospringer | Springarom® CH 7012/20-PW is a spray-dried natural flavour based on yeast extract (fine powder). It develops a rich, umami, cheesy flavour which will keep its profile even after sterilization. This product is often used in vegan food, soups and sauces, co...view more Springarom® CH 7012/20-PW is a spray-dried natural flavour based on yeast extract (fine powder). It develops a rich, umami, cheesy flavour which will keep its profile even after sterilization. This product is often used in vegan food, soups and sauces, convenience foods, biscuits, baked goods, crisps, savoury snacks, seasoning, flavouring blends and formulations. It is also Kosher certified. view less | |
| Springarom® CK 7005/30-PW | Biospringer | Springarom® CK 7005/30-PW is a spray-dried (fine powder) process flavour derived from yeast extract. It develops a typical chicken flavour. The yeast extract used in the manufacturing of Springarom® CK 7005/30-PW is obtained by autolysis of Saccharomyces ...view more Springarom® CK 7005/30-PW is a spray-dried (fine powder) process flavour derived from yeast extract. It develops a typical chicken flavour. The yeast extract used in the manufacturing of Springarom® CK 7005/30-PW is obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It is applied in: stocks, soups, sauces and gravies, convenience foods, meat products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. view less | |
| Springarom® GN 7001/0-MG | Biospringer | Springarom® GN 7001/0-MG is a spray-dried (microgranulated) process flavour derived from yeast extract. It develops a typical grilled meat flavour. Thanks to its dark brown appearance, it brings colour to the final food product. This product is particular...view more Springarom® GN 7001/0-MG is a spray-dried (microgranulated) process flavour derived from yeast extract. It develops a typical grilled meat flavour. Thanks to its dark brown appearance, it brings colour to the final food product. This product is particularly suitable for low sodium applications. The yeast extract used in the manufacturing of Springarom® GN 7001/0-MG is obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. view less | |
| Springarom® GR 7003/30-PO | Biospringer | Springarom® GR 7003/30-PO is a flavouring ingredient derived from yeast extract. It develops a typical meat gravy flavour. The yeast extract used in the manufacturing of Springarom® GR 7003/30-PO is obtained by autolysis of Saccharomyces cerevisiae, speci...view more Springarom® GR 7003/30-PO is a flavouring ingredient derived from yeast extract. It develops a typical meat gravy flavour. The yeast extract used in the manufacturing of Springarom® GR 7003/30-PO is obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. This oil-coated powder (approximately 1.0% vegetable oil) shows less hygroscopicity and limits dust formation, compared to traditional fine powder. This yellow-beige product is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. view less | |
| Springarom® RM 7002/30-PW | Biospringer | Springarom® RM 7002/30-PW is a spray-dried (fine powder) process flavour derived from yeast extract. It develops a typical roasted meat juice flavour. The yeast extract used in the manufacturing of Springarom® RM 7002/30-PW is obtained by autolysis of Sac...view more Springarom® RM 7002/30-PW is a spray-dried (fine powder) process flavour derived from yeast extract. It develops a typical roasted meat juice flavour. The yeast extract used in the manufacturing of Springarom® RM 7002/30-PW is obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. This ochre-beige product is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. view less | |
| Springer® 0203/0–PW–L | Biospringer | Springer® 0203/0–PW–L is a spray-dried yeast extract obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile. This yeast extract is particularly suitable for low sodium products. ...view more Springer® 0203/0–PW–L is a spray-dried yeast extract obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile. This yeast extract is particularly suitable for low sodium products. The light beige product is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. view less | |
| Springer® 0302/20–PA–L | Biospringer | Springer® 0302/20–PA–L is a concentrated yeast extract paste obtained by enzymatic hydrolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile and is totally soluble. Suggested applications incl...view more Springer® 0302/20–PA–L is a concentrated yeast extract paste obtained by enzymatic hydrolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile and is totally soluble. Suggested applications include: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasoning, flavouring blends and formulations, and savoury premixes. view less | |
| Springer® 0402/18–LQ–L | Biospringer | Springer® 0402/18–LQ–L is a liquid yeast extract obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile and is totally soluble. Some applications include: stocks, soups, sauces a...view more Springer® 0402/18–LQ–L is a liquid yeast extract obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile and is totally soluble. Some applications include: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasoning, flavouring blends and formulations, and savoury premixes. view less | |
| Springer® 0402/20–MG–L | Biospringer | Springer® 0402/20–MG–L is a spray-dried yeast extract obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile. The microgranulated grade minimizes dust formation and provides impr...view more Springer® 0402/20–MG–L is a spray-dried yeast extract obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile. The microgranulated grade minimizes dust formation and provides improved free flowing characteristics as well as better dispersibility in water. The light-beige product is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. view less | |
| Springer® 1405/40–MG–L | Biospringer | Springer® 1405/40–MG–L is a spray-dried yeast extract obtained by enzymatic hydrolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile. The microgranulated grade minimizes dust formation and pr...view more Springer® 1405/40–MG–L is a spray-dried yeast extract obtained by enzymatic hydrolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile. The microgranulated grade minimizes dust formation and provides improved free flowing characteristics as well as better dispersibility in water. The light beige product is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. view less | |
| Springer® 2002/40–MG–L | Biospringer | Springer® 2002/40–MG–L is a yeast extract powder, naturally rich in ribonucleotides. It increases flavour impact, improves mouthfeel and provides natural umami taste in savoury foods. The “MG” grade is microgranulated to minimize dust formation, to improv...view more Springer® 2002/40–MG–L is a yeast extract powder, naturally rich in ribonucleotides. It increases flavour impact, improves mouthfeel and provides natural umami taste in savoury foods. The “MG” grade is microgranulated to minimize dust formation, to improve powder flowability and solution properties. This micro-granulated powder has a slightly coarser particle size than other grades. This product is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. view less | |
| Springer® 2006/20–MG–L | Biospringer | Springer® 2006/20–MG–L is a yeast extract powder, naturally rich in ribonucleotides. It increases flavour impact, improves mouthfeel and provides natural umami taste in savoury foods. The “MG” grade is microgranulated to minimize dust formation, to improv...view more Springer® 2006/20–MG–L is a yeast extract powder, naturally rich in ribonucleotides. It increases flavour impact, improves mouthfeel and provides natural umami taste in savoury foods. The “MG” grade is microgranulated to minimize dust formation, to improve powder flowability and solution properties. This micro-granulated powder has a slightly coarser particle size than other grades. This product is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. view less | |
| Springer® 2012/20–MG–L | Biospringer | Springer® 2012/20–MG–L is a low-sodium yeast extract powder, naturally rich in ribonucleotides. It increases flavour impact, improves mouthfeel and provides natural umami taste in savoury foods. The “MG” grade is microgranulated to minimize dust formation...view more Springer® 2012/20–MG–L is a low-sodium yeast extract powder, naturally rich in ribonucleotides. It increases flavour impact, improves mouthfeel and provides natural umami taste in savoury foods. The “MG” grade is microgranulated to minimize dust formation, to improve powder flowability and solution properties.This micro-granulated powder has a slightly coarser particle size than other grades. This product is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. view less | |
| Springer® 2020/0–MG–L | Biospringer | Springer® 2020/0–MG–L is a low-sodium yeast extract powder, naturally rich in ribonucleotides. It increases flavour impact, improves mouthfeel and provides natural umami taste in savoury foods. The “MG” grade is microgranulated to minimize dust formation,...view more Springer® 2020/0–MG–L is a low-sodium yeast extract powder, naturally rich in ribonucleotides. It increases flavour impact, improves mouthfeel and provides natural umami taste in savoury foods. The “MG” grade is microgranulated to minimize dust formation, to improve powder flowability and solution properties. This micro-granulated powder has a slightly coarser particle size than other grades. This product is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. view less | |
| Springer® 6002/33–PW–D | Biospringer | Springer® 6002/33–PW–D is a spray-dried yeast extract obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. This yeast extract develops a typical flavour profile and is totally soluble. Some applications include: st...view more Springer® 6002/33–PW–D is a spray-dried yeast extract obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. This yeast extract develops a typical flavour profile and is totally soluble. Some applications include: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasoning, flavouring blends and formulations, and savoury premixes. view less | |
| Springer® P 4101/0–PW–L | Biospringer | Springer® P 4101/0–PW–L is a spray-dried yeast extract obtained by enzymatic hydrolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile and is Glutathione rich. This yeast extract is particular...view more Springer® P 4101/0–PW–L is a spray-dried yeast extract obtained by enzymatic hydrolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile and is Glutathione rich. This yeast extract is particularly suitable for low sodium products. It is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. view less | |
| Yeast Extract | Foodchem International Corporation | Yeast Extract is a natural ingredient that is made from yeast found in bread, beer and wine. Yeast Extract has a savory flavor that is comparable to a bouillon. This product is often used to create savory flavors and umami taste sensations. It is used in ...view more Yeast Extract is a natural ingredient that is made from yeast found in bread, beer and wine. Yeast Extract has a savory flavor that is comparable to a bouillon. This product is often used to create savory flavors and umami taste sensations. It is used in frozen meals, crackers, gravy, stocks and more. view less |
