Find Verified Brewer Yeast Yeast Hydrolysate Selenium Yeast Suppliers, Manufacturers and Wholesalers

I am pheobe from guangdong atech biotechnology co., ltd company, top 5 feed yeast products manufacturer in china, with iso9001:2008, iso22000:2005, gmp+, fami-qs.Please find some details belows.

1.Berwer yeast powder
2.Yeast cell wall(yaanbao500)
3.Yeast hydrolysate beer fermention(yalebaoi)
4.Yeast hydrolysate molasses fermention(yakangbao450)
5.Yeast autolysate(yalebaoii)
6.Yeast selenium(yaxibao2000)
7.Active dry yeast(yakangbao200)
8.Toxin binder(yameijing)

PRICE - Negotiable

PRODUCT ORIGIN - Bulgaria / European Union

Key Specifications/Special Features - Moisture: 8 %
Ash: max 6 %
Protein: 43 (+- 2) %
Fat Content: approx: 2%
PH: approx:5.1 - 6.3
Density: approx: 600g/l

Harmonization System (HS) Code - 1901901100

Packaging details - 25 KG PP BAGS

WHAT IS THE INSTANT DRY YEAST
Instant dry yeast (saccharomyces cerevisiae),is made of the active yeast by advanc technology ,no-necessary for the step of fermentation for the dough and just mixing with flour,normal additive for making with the bread,cookie,pizza.according to different content of sugar in dough:low sugar yeast and high sugar yeast.
INSTANT DRY YEAST FEATURE
Main raw material:molasses and saccharomycete
Qucik fermentation speed and powerful fermentation ability
Soft and delicious food after mixing with our yeast
USAGE
1.HIGH SUGAR
Mix the product with flour by production of 0.8-1% and then add water for kneading the dough
2.LOW SUGAR
Mix the product with flour by production of 0.35-1% and then add water for kneading the dough
Remark:water and dough's temperature in 25~38 is better

Nutritional Yeast

1. Our low sugar instant dry yeast is a kind of baker's instant dry yeast.
2. Quality Product with good effects
3. Our low sugar instant dry yeast is granular and yellowish. Its moisture is not more than 5.5%. Its fermentation ability varies from 500 to 700ml/h and its sugar dosage is between 0-7%. Our low sugar instant dry yeast can be kept for two years.
4. Our low sugar instant dry yeast is packaged in vacuumed aluminum foil sachets then put into a carton.

Chemical And Physical Standard

Colour-------------------Yellowish brown to light yellow
Dry matter----------------min. 94.5%
Moisture-----------------max. 5.5%
Fermentation-------------min.650mL/hr(CO2)
Retention Rate-----------min.80%



Microbiological Standard

Coliforms---------------max. 90MPN/100g
Salmonella--------------absent in 25g
Shigella----------------absent in 25g
Staphylococcus aureus----absent in 25g



Packing Types of yeast

10g low sugar instant dry yeast
11g low sugar instant dry yeast
12g low sugar instant dry yeast
100g low sugar instant dry yeast
125g low sugar instant dry yeast
400g low sugar instant dry yeast
450g low sugar instant dry yeast
500g low sugar instant dry yeast
5kg low sugar instant dry yeast

Product Name: Yeast Extracts

Type: Food Additives
Origin: China
CAS No.: 8013-01-2
AUCO No.: 463
Packing: 20kg bag

Items Standard
Description Microgranulated powder of light-biege(yellow)
Assay(on dry basis) % 94.0
Ash(SFDM) % 15.0
PH(2% solution) 4.5-7.0
NaCl % 50
Total Nitrogen % 9.0
Amino Nitrogen % 3.0
Total Plate Count cfu/g 10000
Coliform MPN/100g 30
Pb mg/kg 20
As mg/kg 2

Commodity: Beer Yeast Powder/Wheat Bran
Color: Yellowish
Packing: 50kg Pp Bag
Min Order: 1x20' FCL 2Omt
Loading Port: Europe

1. Our low sugar instant dry yeast is a kind of baker's instant dry yeast.
2. Quality Product with good effects
3. Our low sugar instant dry yeast is granular and yellowish. Its moisture is not more than 5.5%. Its fermentation ability varies from 500 to 700ml/h and its sugar dosage is between 0-7%. Our low sugar instant dry yeast can be kept for two years.
4. Our low sugar instant dry yeast is packaged in vacuumed aluminum foil sachets then put into a carton.

Chemical And Physical Standard

Colour-------------------Yellowish brown to light yellow
Dry matter----------------min. 94.5%
Moisture-----------------max. 5.5%
Fermentation-------------min.650mL/hr(CO2)
Retention Rate-----------min.80%



Microbiological Standard

Coliforms---------------max. 90MPN/100g
Salmonella--------------absent in 25g
Shigella----------------absent in 25g
Staphylococcus aureus----absent in 25g



Packing Types of yeast

10g low sugar instant dry yeast
11g low sugar instant dry yeast
12g low sugar instant dry yeast
100g low sugar instant dry yeast
125g low sugar instant dry yeast
400g low sugar instant dry yeast
450g low sugar instant dry yeast
500g low sugar instant dry yeast
5kg low sugar instant dry yeast

Yeast Extract Powder

Commodity : Potassium sorbate
Molecular formula : C6H7KO2
Molecule Weight : 15022
HS code : 29161900
CAS : 24634615� 

Specifications
appearance : White crystal granule
Production Standard : FCCIV
Content : 9801010
K2CO3 : 1 max
Loss on drying : 1 max
Chloride : 001 max
Heavy metalsas : Pb 0001 max

Packing in carton 25kgs net weight

Quantity 14MT loaded into 1 x 20GP

Excellent preservative properitesproperites Sorbic Acid Potassium Sorbate can restrain effectively the activity of mould yeast and aerophile bateria Restrain growth and reproduction of the pernicious micro organism as pseudomonas staphylococcus salmonella action to restrain growth is more powerful than killing Meanwhile it can not restrain useful microoranganim growth ad Anaerobicbearing barilli acidophil therefore to lengthen food store peroid and remain food original flavor The preservative efficiency of sorbic acid Potassium sorbate is 510 times sodium benzoate

High safety Sorbic Acid Potassium Sorbate is one kind of nonsuturated fatty acid compounds It can be absorbed by human body rapidly then decomposed into CO2 and H2Omoreover no remaining in body ADI 025mgkg based on sorbic acid FAOWHO 1994 LD50 4920 mgkglarge mouse by mouth GRASFDA 1823640 1994 Its toxicity only 112 times table salts and 140 times sodium benzoate

Good stability Sorbic Acid Potassium Sorbate is stable in sealed staus will not be decomposed until 270C It will be oxidized into colored ones and absorbing moisture in case exposed in air for a long time

Wide application At the momentSorbic Acid Potassium Sorbate has been used extensively in food drinkvegetables in soy tabacco drugs cosmetics agricultural products forage and other domain Its applicaion should be wide and wide in the world
As acidic preservative Sorbic Acid Potassium Sorbate is also used well in neutral foodph6065 The preservative efficiency of sodium benzoate will decrease clearly and have a bed taste while ph4
Applicaion flexibilitySorbic Acid Potassium Sorbate can be used by direct adding sprayingretting dry spraying using in packing material and other method

[Technical Indicators]
1. Industrial grade
Indicator Name/Indicator Value Powdered Products (F) Needle Products (Z)
Level 92 Level 93 Level 95 Level 92 Level 95
Appearance White or light yellow powder, without caking White or yellowish needle-like, without lumps
Active matter,% 92.0 93.0 95.0 92.0 95.0
Free oil,% 1.2 1.2 1.2 2.0 1.5
Inorganic salt,% Sodium sulfate 5.8 4.8 2.5 4.8 2.5
Sodium chloride 0.15 0.15 0.15 0.15 0.15
Moisture,% 2.0 2.0 2.0 4.0 3.0
PH value (1% aqueous solution) 7.5-9.5 7.5-10
Whiteness (WB), 90

2. Toothpaste grade
Indicator Name/Indicator Value Toothpaste Grade (Y)
(I) Level (II) Level (III) Level
Appearance White or yellowish powdery or needle-like, without caking
Active matter,% 95.0 93.0 93.0
Free oil,% 1.2 1.2 1.2
Inorganic salt,% Sodium sulfate 2.5 3.2 4.0
Sodium chloride 0.15 0.15 0.15
Moisture,% 2.0 2.0 3.0
PH value (1% aqueous solution) 8-9.3 8-9.3 8-10
Whiteness (WB), 90
Foaming capacity/mm 180
Heavy metal (as Pb)/ (mg/Kg), 15
Arsenic content (as As)/ (mg/Kg), 3
Total bacterial count/ (CFU/G), 100
Total number of molds and yeasts/ (CFU/G), 100
Fecal coliforms/G Not to be detected
Pseudomonas aeruginosa/G Not to be detected
Staphylococcus aureus/G Not to be detected
 
3. Latex grade
Indicator Name/Indicator Value Latex grade (powder, needle, liquid)
Aggregate grade Seed level Liquid K12
Appearance White or yellowish powdery or needle-like, without caking Light yellow transparent liquid
Active matter,% 94.0 92 28.5-30.5
Free oil,% 0.8-1.0 1.5-2.0 1.5
Inorganic salt,% Sodium sulfate 3.0 3.0 1.5
Sodium chloride 0.15 0.15 0.05
Moisture,% 3.5 3.5 -
PH value (1% aqueous solution) 8-10 7.5-9.5
Whiteness (WB), 90 -
Color Klett (30% active), - 60

4. Reagent grade
Indicator Name/Indicator Value Reagent grade
Level 99% Level 97%
Appearance White flaky crystals White powder
Solubility (1%, alcohol) Completely dissolved
Solubility (10%, aqueous solution) Completely dissolved
Chroma APHA (20%, deionized water), 15   -
Active matter (%), â?¥ 99 (on dry basis) 97
Petroleum ether soluble matter (%), 0.2 1.0
Sodium sulfate (%), 0.5 1.5
Sodium chloride (%),
Moisture (%), 1.0 2.0
PH value (1% aqueous solution) 6.0-8.0 6.0-11
Phosphate, 1ppm -
Lead (Pb), 2ppm
Iron (Fe), 1ppm
Nitrogen, 5ppm -
Arsenic (As), 0.1ppm
Fraction content (%), 99.0
Absorbance (3%, deionized water) 230nm 0.4
260nm 0.1
280nm 0.1 -
410nm 0.01

We are Isolated Pea Protein Manufacturers, Suppliers and Wholesalers in China. Based on our 15 years in food additives & ingredients market, we have a knowledge of China market and manufacturers. We can help our abroad customers save time selecting good manufacturers and update the current market in China.

Isolated Pea Protein is high purity protein isolated from pea, available as Creamy yellow or yellow powder. Isolated Pea Protein is complete protein that contains all nine of the essential amino acids. As Isolated Pea Protein Manufacturers, Suppliers and Wholesalers in China, we supply food and feed grade Isolated Pea Protein.

Isolated Pea Protein Specification
ITEM STANDARD RESULTS
Apperance Light Yellow Conforms
Crude Protein(Dry basis, Nx6.25) % 80.0 80.5
Moisture % 10 5.1
Ash % 8.0 3.2
Fat 3.0 1.2
Pb mg/kg 1.0 0.8
As mg 0.5 0.1
Crude Fiber % 0.5 0.15
Particle Size(Through 100 Mesh % 100 Conform
PH(10%) 6.0-8.0 7.7
Total Plate Counts cfu/g 30000 Conform
Coliform Bacteria MPN/100g 30 Conform
Salmonella Negative Negative
Moulds& Yeasts cfu/g 50 conform
Escherichia Coli Negative Negative

1. Premium Grade Alkalized Cocoa Powder.

Fat : 10% -12%
pH Value : 6.8 - 7.2
Fineness : 99.5% Min
Colour : Brown or Dark Brown
Moisture : 5% Max
Ash Content : 12% Max
Shell Content : 1.75% Max
Total Plate Count, Col/g : Max 3000 Col/g
Molds, Col/g : Max 50
Yeast, Col/g : Max 50
E. Coli, Col/g : Negative
Salmonella, Col/g : Negative
Enterobacteriacase, Col/g : Negative
Coli Form, Col/g : Negative
Staphylococcus, Col/g : Negative
Flavour : Normal
Shelf Life : 2 Years


2. Premium Grade Natural Cocoa Powder.

Fat : 10% -12%
pH Value : 5.0 - 5.5
Fineness : 99.5% Min
Colour : Brown or Dark Brown
Moisture : 5% Max
Ash Content : 8% Max
Shell Content : 1.75% Max
Total Plate Count, Col/g : Max 3000 Col/g
Molds, Col/g : Max 50
Yeast, Col/g : Max 50
E. Coli, Col/g : Negative
Salmonella, Col/g : Negative
Enterobacteriacase, Col/g : Negative
Coli Form, Col/g : Negative
Staphylococcus, Col/g : Negative
Flavour : Normal
Shelf Life : 2 Years

- Flavor & Odor: Natural sweet
- Color: Natural yellow color
- Off Size: 25 %
- Over and Under size: 10 %
- Moisture: 19.5 % Yeast & Mold
- Total Sugar: 60 - 77 g. / 100 g.
- Aw: 0.65
- pH: 3.0 - 4.5
- Shelf life: 12 months from date of manufacture if kept under storage conditions.
- Stored: Store in an odor-free area away from sunlight. Keep in a cool and dry place ( < 75F and < 65% humidity )
- Packaging: 5kgs./Pack | Bulk: 20kgs (4 Packs/carton)
- Country of origin: Viet Nam

Alkalized Cocoa Powder

Fat : 10% -12%
pH Value : 6.8 - 7.2
Fineness : 99.5% Min
Colour : Brown or Dark Brown
Moisture : 5% Max
Ash Content : 12% Max
Shell Content : 1.75% Max
Total Plate Count, Col/g : Max 3000 Col/g
Molds, Col/g : Max 50
Yeast, Col/g : Max 50
E. Coli, Col/g : Negative
Salmonella, Col/g : Negative
Enterobacteriacase, Col/g : Negative
Coli Form, Col/g : Negative
Staphylococcus, Col/g : Negative
Flavour : Normal
Shelf Life : 2 Years

Black Cocoa Powder at USD 1,500.00 / MT /FOB Jakarta, Indonesia


Fat : 10% -12%
pH Value : 7.5 - 8.5
Fineness : (+) 99%
Colour : Black
Moisture : 5% Max
Ash Content : 12% Max
Shell Content : 1.75% Max
Total Plate Count, Col/g : Max 3000 Col/g
Molds, Col/g : Max 50
Yeast, Col/g : Max 50
E. Coli, Col/g : Negative
Salmonella, Col/g : Negative
Enterobacteriacase, Col/g : Negative
Coli Form, Col/g : Negative
Staphylococcus, Col/g : Negative
Flavour : Normal
Shelf Life : 2 Years

Fat : 10% -12%
pH Value : 5.0 - 5.5
Fineness : 99.5% Min
Colour : Brown or Dark Brown
Moisture : 5% Max
Ash Content : 8% Max
Shell Content : 1.75% Max
Total Plate Count, Col/g : Max 3000 Col/g
Molds, Col/g : Max 50
Yeast, Col/g : Max 50
E. Coli, Col/g : Negative
Salmonella, Col/g : Negative
Enterobacteriacase, Col/g : Negative
Coli Form, Col/g : Negative
Staphylococcus, Col/g : Negative
Flavour : Normal
Shelf Life : 2 Years

Alkalized Cocoa Powder


Fat : 10% -12%
pH Value :  6.8 - 7.2  
Fineness : 99.5% Min
Colour : Brown or Dark Brown
Moisture : 5% Max
Ash Content : 12% Max
Shell Content : 1.75% Max
Total Plate Count, Col/g : Max 3000 Col/g
Molds, Col/g : Max 50
Yeast, Col/g : Max 50
E. Coli, Col/g : Negative
Salmonella, Col/g : Negative
Enterobacteriacase, Col/g : Negative
Coli Form, Col/g : Negative
Staphylococcus, Col/g : Negative
Flavour : Normal
Shelf Life : 2 Years

Black Cocoa Powder

Fat : 10% -12%
pH Value : 7.5 - 8.5
Fineness : (+) 99%
Colour : Black
Moisture : 5% Max
Ash Content : 12% Max
Shell Content : 1.75% Max
Total Plate Count, Col/g : Max 3000 Col/g
Molds, Col/g : Max 50
Yeast, Col/g : Max 50
E. Coli, Col/g : Negative
Salmonella, Col/g : Negative
Enterobacteriacase, Col/g : Negative
Coli Form, Col/g : Negative
Staphylococcus, Col/g : Negative
Flavour : Normal
Shelf Life : 2 Years