This document provides general characteristics for fresh baker’s yeast: block or compressed yeast, granulated yeast and liquid yeast.
Although – or maybe just because – fresh baker’s yeast is a very long standing natural product, no real definition of fresh baker’s yeast exists at the moment. Also in the Codex Alimentarius a description of fresh baker’s yeast lacks. The yeast mentioned in the Food Chemical Codex is inactivated yeast and the description is not relevant for fresh baker’s yeast.
In order to establish a description for fresh baker’s yeast, the technical committee of Cofalec prepared this document.
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