Sifa Fresh Wet Yeast

Product Description

Agro-Chemical and Food Company Limited’s compressed yeast is available in 10Kgs cartons. Each carton has a polythene liner that contains the compressed yeast of 10Kg net product weight.

Under normal refrigeration the product has a shelf life of two weeks. More product details are provided in the technical data sheet below.

More about Compressed Yeast

Compressed yeast often referred to as “wet yeast” or “fresh yeast” is the traditional baker’s yeast product. At the end of the yeast fermentation, the yeast broth is washed repeatedly with cold water to remove any residual fermentation additives. 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 passing it through a rotary vacuum filter to form a semi-solid cake that contains approximately 30% yeast solids. This cake is typically crumbled directly into a 10Kg polythene liner with an outer carton and sold as crumbled compressed yeast.

Crumbled yeast may be added directly to the mixer on top of dry ingredients or slurred in water with other ingredients to form a preferment. 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 use.

The 10Kg carton of the wet yeast should not be left out of the cooler for an extended period of time once opened. Partially empty cartons should have their polythene liners rolled down tightly to the level of the remaining yeast to minimize exposure to oxygen and returned to the cooler. When properly handled, the shelf life of the wet yeast is about two weeks.

Technical Data Sheet

Sifa Fresh Wet yeast.

Product Description
A leavening agent comprised of living plant cells derived from a pure culture of Saccharomyces cerevisiae, grown to appropriate protein and phosphate levels for optimum activity.

Ingredient Statement
Saccharomyces cerevisiae grown in clarified molasses and nutrients.

Store under constant refrigeration making sure the yeast temperature does not exceed 10°C. Stored yeast should always be wrapped and not exposed to air. Yeast should be properly rotated, using older supplies first.

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 as temperatures of up to 10°C for short periods of time. However, even under optimum conditions of about 4°C, this yeast has a maximum stability period of two weeks.

10Kg Polythene lined carton boxes.

Suggested Usage
All yeast-leavened baked goods.


– Laboratory controlled fermentation for consistent uniformity.

– Compatible with all fermentation processes.

The information here is true and accurate to the best of our knowledge; however, this data sheet is not to be considered a guarantee expressed or implied, or as a condition of sale of this product.

Advantages Of Using Wet Yeast

  1. Cheaper.
  2. Superior bread quality.
  3. Close proximity of suppliers.
  4. Less tied in money on stocks and better service.
  5. Freshness of supplies and lower risk of losses of stocks.
  6. Coolers offered and monitored by ACFC.

Specification for Baker’s Wet Yeast

1.Moisture Content68 – 70%
2.Yeast Dry Matter Substance30 – 32%
3.Activity1800 – 2000 mls CO2
4.Gassing Time90 – 130 Seconds
5.Nitrogen6.5 – 7.0%
6.Phosphorous As P2O52.3 – 0 2.6%
7.ColiformsNil per gram
8.Shelf Life7 days at 4 – 6°C

The Yeast Market

ACFC manufactures Active Dry yeast (ADY) and Wet Yeast. ADY has been manufactured since inception of the factory. The introduction of imported instant yeast in the mid 1980s continued taking up ACFC’s market share. It is estimated that 40% of the ADY is used in baking and the rest is used in brewing. It is imperative that immediate action be taken to improve quality of the product through new technological advancement.

The introduction of wet yeast in the market has equally continued feeling the effects of quality problems and as a result consumer preference has remained with the cheap imported yeast.

The challenges highlighted here have to be addressed if the Company is to survive and remain profitable. Implementation of this strategic plan is intended to achieve this outcome.

ACFC is ISO 9001:2015 Certified

ACFC adheres to the most stringent quality management systems to make superior quality products that meet and surpass customer requirements