Minn-Dak Yeast Company Compressed Yeast

The yeast cells are then concentrated to form a light tan, semi-viscous liquid called cream. Cream yeast contains approximately 18% yeast solids. The cream is further dewatered by pressing to form a semi solid cake that contains approximately 30% yeast solids. This cake is typically crumbled directly into 50-pound multiwall poly-lined bags and sold as crumbled compressed yeast. Crumbled yeast may be added directly to the mixer on top of dry ingredients or slurried in water with other ingredients to form a preferment.

Laboratory controlled fermentation for consistent uniformity
Compatible with all fermentation processes

• All Materials shall be of edible grade, clean, sound, wholesome, and free from extraneous matter. The product shall be prepared following Good Manufacturing Practices and shall comply with the Federal Food, Drug, and Cosmetic Act of 1938, as amended and with regulations issued pursuant to this act.
• Certified Kosher - Organized Kashrus Laboratories.

Compressed yeast has excellent leavening properties in all types of dough systems and, since it is perishable, should be stored under refrigeration at all times prior to use.

• Maintain cooler temperature - Maintain 33-38°F temperature at all times in the yeast cooler.
• Stack bags properly - Properly stack yeast bags on pallets for adequate air circulation.
• Provide good air circulation - Allow for adequate air movement in the cooler. Use additional fans, if necessary.
• Use product as needed - Remove yeast from refrigerator shortly before needed.
• Use first-in-first-out product rotation - Use oldest yeast first, Mark the pallets so they can be used in proper order.
• Take yeast temperature frequently -  Keep yeast temperature below 45-50 F at all times (even outside the cooler).
• Minimize yeast exposure to air - Once opened, keep bags rolled down to yeast level to minimize air contact.
• Don't Open cooler doors excessively.
• Don't stack in tight patterns that do not allow air circulation around bags.
• Don't store bags directly on cooler floor or in contact with walls.
• Don't remove more than a one-hour supply from the cooler at any time.
• Don't mix new and old shipments.
• Don't expect consistent result from yeast that was subjected to temperature abuse.
• Don't leave portion of yeast in opened bag.

Store under constant refrigeration making sure the yeast temperature does note exceed 45° F. Stored yeast should always be wrapped and not exposed to air. Yeast should not be frozen and should be properly rotated, using older supplies first

• Shelf Life - Shelf life depends upon storage conditions (temperature and humidity), as well as storage time, therefore, precise limits cannot be set. Customers can store this yeast at temperatures up to 45° F for short periods of time, however, even under optimum conditions, this yeast has a maximum F stability period of 3 weeks.