DRY YEAST COMPOSITION

• Main Authors: HACK, CORNELIS, JACOBUS, ADRIANUS, GROEN, DEODORUS, JACOBUS
• Format: Patent
• Language: English; French
• Published: 25.11.2004
• Edition: 7
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The present invention provides a dry yeast composition comprising 69-97.7 wt % yeast (as yeast dry matter) and 0.1-10 wt % of a salt of C12-C24 fatty acid and 0-5 wt % of a formulation aid and 0-10 wt % of a dough or bread improving processing aid (all based on the total weight of the composition) and 2-8 wt % water (based on the weight of the yeast dry matter), as well as processes for the preparation of such compositions. L'invention concerne une composition de levure sèche qui comprend: entre 69 et 97,7 % en poids de levure (sous forme de matière sèche de levure); entre 0,1 et 10 % en poids d'un sel d'acide gras C12-C24; entre 0 et 5 % en poids d'un adjuvant de formulation et entre 0 et 10 % en poids d'un adjuvant de fabrication d'amélioration de pâte ou de pain (en fonction du poids total de la composition); et entre 2 et 8 % en poids d'eau (en fonction du poids total de la matière sèche de levure), ainsi que des procédés de préparation desdites compositions.