TECHNICAL DATA SHEET for INSTANT DRY BAKER’S YEAST SAF INSTANT RED

Composition: Origin Allergens:

Yeast (Saccharomyces cerevisiae) >98.5% Microbial
MAIN ALLERGENS Voluntary added?
Emulsifier : sorbitan monostearate (E 491) < 1,5 % Vegetable as defined by Annex II of Regulation (EU)
YES NO
1169/2011 amended
Cereals containing gluten and products
Country of origin: France X
thereof
Crustaceans and products thereof X
Product description and use: Instant dry baker’s yeast consists of living cells of
Saccharomyces cerevisiae, a unicellular fungus, and is produced by Eggs and products thereof X
multiplication of a pure strain of Saccharomyces cerevisiae cells.
Fish and products thereof X
It is composed of beige creamy vermicelli with a characteristic odour of baker’s
yeast. Peanut and products thereof X
Instant dry baker’s yeast is suitable for dough with little or no sugar (0 to 10%
Soya and products thereof X
sugar, based on flour weight).
It may be mixed directly with the flour or directly added to the dough during Milk and products thereof (including lactose) X
mixing. The right dosage depends among others on application, recipe, type of
Nuts and products thereof X
process and process circumstances.
Celery and products thereof X
Physico-chemical characteristics:
Mustard and products thereof X
Dry Matter (D.M.) 93 – 97 % Dehydration at 105°C
Kjeldahl method Sesame seeds and products thereof X
Proteins (N x 6.25) / DM 36 – 56 %
Note: data shown in the table refer to an unexpired and correctly preserved Lupin and products thereof X
product.
Molluscs and products thereof X
Microbiological characteristics: Sulphur dioxide and sulphites
X
> 10 mg/kg *
Total Coliforms  10 CFU/g
3 From ISO 4832
*Sulphites are present in molasses used during the yeast production.
E. coli  10 CFU/g From ISO 16649-2
No risk of cross contamination for other named allergens.
Salmonella Absent in 25 g From ISO 6579
Staphylococcus aureus  10 CFU/g From ISO 6888-3 Typical nutritional data:
Note: Yeast is exempted from the requirement of the mandatory
Storage: The product preserves its properties when stored in its original nutrition declaration following Annex V of Reg. (EU) No 1169/2011.
packaging, in a cold and dry place (< 25°C). Typical value for 100g of dry yeast
Shelf life: 18 months from production date. Energy 355 kcal
Fat 5,7 g
Packaging and food contact suitability: Packagings in contact with products - (Of which) Saturates 0,9 g
above are in accordance with Regulation (EC) No 1935/2004 on materials and Carbohydrates* 19 g
articles intended to come into contact with foodstuffs, Regulation (EU) No - (Of which) Sugars 14 g
10/2011 on plastic materials and articles intended to come into contact with food Fibres 27 g
and Regulation (EC) No 2023/2006 on good manufacturing practice of materials Proteins 43,5 g
and articles intended to come into contact with foodstuffs. Salt / Sodium 0,3 g / 0,11 g
Packing format: 125g vacuumed sachets (*) Carbohydrate means carbohydrate which is metabolised by
human including polyols.
Yeast strain origin: Yeast strains “Saccharomyces cerevisiae” produced by
Safety data sheet: Not required by Regulation (EC) n° 1907/2006
Lesaffre company, do not contain Genetically Modified Organism (GMO), as
(REACH). Yeast is not classified as dangerous.
defined by 2001/18/CE European directive dated 12 March 2001 (which stand
in for the 90/220/CEE European Law). These strains come from R&D department Certification: Halal, FSSC 22000.
and any guarantee can be given. As a consequence, the above product is not
submitted to any further conditions of labelling regarding EC regulations
1829/2003 and 1830/2003.

Ionization/Irradiation: The product has not been submitted to any

ionization/irradiation treatment along the manufacturing process.
Quality department SI Lesaffre
2020-03-12

The information is true and accurate to the best of our knowledge; however, this data sheet is not to be considered as a guarantee expressed or
implied, or as a condition of sale of this product. The next version of this document will not be sent automatically. It is the user's responsibility to
ensure the conditions and possible uses of the product conform in particular to current local laws & regulations.