Products in Functional Additives: Bakers Yeast

Viw® Fruity strain are classifed as saccharomyces cerevisiae according to the old lodder classification of 1970.

Breatec B.V. GlumoD F works as a natural dough conditioner, improving dough extensibility, machinability and reduces mixing time.

PREMIUM® SUPERTUSCAN yeast is recommended for the production of full-bodied red wines which age in barrique. Excellent interaction with bacteria for clean malolactic fermentations.

PREMIUM® 3MH is the ideal strain for the production of complex white wines, with a thiolic nature, a strong fragrance and freshness of taste.

London Ale™ 1028 is a rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.

Premium® Rouge is very fast in the first 24-36 hours, followed then by a constant and regular course.

ExtraCell® Inactive yeast is a product based on an edible baker’s yeast that is no longer viable and lost its activity during the manufacturing process while still maintaining nutritional value. It is produced by heat-inactivation and drying of the yeast that was grown by a classical industrial fermentation process. The final product is either kept in powder form or reshaped into thin flakes.

PREMIUM® ZINFANDEL induces very rapid fermentation kinetics in the first 24 to 36 hours, in order to quickly predominate over the native microflora,

PREMIUM® BLOSSOM is the ideal strain for the production of wines in which elegance and expressiveness are required: in the presence of a heterogeneous and complete nutritional component, it supports the varietal aroma allowing it to express itself with delicate floral notes, very fine and requested.

ExtraCell® Nutritional yeast flakes are from beige to yellow flakes, manufactured from a special strain of Saccharomyces cerevisiae - more commonly known as the baker’s yeast, used on regular basis for the production of bread, wine, beer, or kombucha.

Bohemian Lager™ 2124 produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete.

Kölsch™ 2565 is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profile. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60 °F (13-16 °C) range. This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers.

Viw® Smart strain are classifed as saccharomyces cerevisiae according to the old lodder classifcation of 1970.

PREMIUM® ZEROPIÙ is a special strain, selected inside a research project chosen for its low production of sulfur dioxide. It induces very rapid fermentation kinetics for the first 24-36 hours, an interesting characteristic to prevail over the indigenous microflora; in the following phases of fermentation it has a constant flow until the end of fermentation.

Ringwood Ale™ 1187 is a top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter.

PREMIUM® PROSECCO is a strain of Saccharomyces cerevisiae which has been selected in the Prosecco area for the production of still wines and for high quality sparkling wines.

German Ale™ 1007 is a true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.

West Yorkshire Ale™ 1469 produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.

London Ale III™ 1318 produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced.

Thames Valley Ale™ 1275 produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced.

PREMIUM® CHARDONNAY is a Saccharomyces cerevisiae strain for the production of high quality white wines, with clean fermentations, made at 16-18°C, normal temperature for white wine vinification. In addition to its fermentative strength and tolerance to pressure, the product has also shown itself as an aromatic good support in wine with elegant aromatic notes.

Irish Ale™ 1084 is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).

Hefe Schweiz AG Baker's yeast has a long tradition. It is cultivated with molasses and concentrated beet juice, regional raw materials from the nearby sugar factory in Frauenfeld.

British Ale II™ 1335 is a classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.

The selection of PREMIUM® TIOL is the result of research seeking a yeast able to enhance varietal and especially thiolic compounds in white wine.

California Lager™ 2112 is particularly well suited for producing California Common-style beers. It retains lager characteristics at temperatures up to 65 °F (18 °C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.

EnartisFerm SB is a versatile yeast to be used in the fermentation of all kind of wine.

American Wheat™ 1010 is a strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where low ester profile is desirable.

EnartisFerm EZFerm 44 has high alcohol tolerance and is fructophilic. These characteristics make it particularly suitable for correcting stuck fermentations.

Enologica Vason VP5 strain was selected in the context of a research program which began in 1998 and saw the isolation and characterisation of around 908 strains from grapes and musts harvested in the DOC production area of the Valpolicella wine.

PREMIUM® SAUVIGNON is the ideal strain for the production of complex, fine, and elegant white wines. This strain has been selected specifically for the varietal expression of aromatic grapes, particularly for the vinification of the Sauvignon blanc variety.

EnartisFerm Perlage® is a yeast selected for the production of traditional method sparkling wines. It produces wine with great aromatic finesse which express both varietal character and terroir.

All American II™ 1272 is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.

British Ale™ 1098 allows malt and hop character to dominate the profile. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64°F (18°C).

Whitbread Ale™ 1099 is a mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.

Viw® Fresh - Saccharomyces Cerevisiae strain are classifed as saccharomyces cerevisiae according to the old lodder classifcation of 1970.