The yeast is a substantially pure culture of a strain of saccharomyces cerevisiae which has been grown in awort of molasses, fortified with other necessary ingredients.
Appearance: Light yellow, very small, porous, rod shaped Particles.
Odour: An odour characteristic of good bakers yeast (dried).
Gas production(sugar content in the flour: 0%): e**0mlCO2/h
Conservation rate: e*0%

Typical Chemical Analysis:
Moisture: d5. *0%
Protein (N x 6. *5): ****6%
Trehalose: ****2%
Ash: **8%
Fats: 0. *6%
Heat Energy: **4. 4kcla/**0g
Cellulose: d0. 1%
Corbohydrate: *0. *1%
Cholestrin: Negative

Typical Vitamin and Mineral Content:
Vitamin B1: 0. *1mg/kg
Cadmium: <0. *1mg/kg
Lead: <0. 4mg/kg
Arsenic: <0. 1mg/kg
Hydrargyrum: < 0. *5mg/kg