LESAFFRE YEAST CORPORATION

SAF Instant® Yeast– Red Label

TECHNICAL DATA SHEET

PRODUCT DESCRIPTION:
SAF-Instant® Yeast is a bakers dry yeast (Saccharomyces cerevisiae) vacuum-packed in
foil pouches. Instant yeast derives its name from its ability to rapidly rehydrate in water or
when added directly into a dough. Although its functional properties are improved over
active dry yeast, it falls under that Standard of Identity.
REGULATORY:
All materials shall be of edible grade, clean, sound, wholesome and free from extraneous
matter. Product shall be prepared following Good Manufacturing Practices and shall comply
with the Federal Food, Drug, and Cosmetic Act of 1938, as amended and with regulations
issued pursuant to this act.

INGREDIENT STATEMENT: Yeast, sorbitan monostearate, ascorbic acid

ANALYTICAL STANDARDS:
Parameter Specification Test Method Reference
Dry Matter 94-96 % AOAC 27.8.03 961.06
Gassing Power 118-142 AACC 89-01
Fermentometer 20° C

MICROBIOLOGICAL STANDARDS:
Parameter Specification Test Method Reference
Salmonella Neg / Class III BAM CH 6
Coliform < 100 CFU /g BAM CH 4
E. Coli <10 CFU / g BAM CH 4

PACKAGING INFORMATION:
Item Number Units per Case Case Dimensions Cubic Feet
Height Length Width
31105 10kg 12.5” 11.25” 7.75” 0.63
31150 50 lb 20 ¼” 15 ½” 7 ¼” 1.3
15909 20 – 1 lb 9 13/16” 13 ½” 7 5/8” 0.6
41305 64/113g 4.5” 14.375” 12” 0.45

7475 West Main St Milwaukee, WI 53214

PALLET INFORMATION:
Item Number Pallet Configuration Pallet Dimensions Cubic Feet
Height Length Width
31105 99 Cases (4 layers of 12, 3 72” 48” 40” 80
layers of17)
31150 45 Cases (5 layers of 6, 3 67” 48” 40” 74
layers of 5)
15909 105 Cases (7 layers of 15) 59” 48” 40” 65
41305 143 Cases (11 layers of 13) 64” 48” 40” 71

SHELF LIFE & STORAGE:

SAF Instant® Yeast has a Shelf life of 24 Months if stored at < 80° F

KOSHER:
SAF Instant ® Yeast is certified as Kosher-Pareve by KOF-K

LOT CODING:
Production Month 1105 = Nov 2005, Expiration Month 1107 = Nov 2007 Internal Code
453/3 – Material tracking code

USAGE:
Varies with application or intended use. As a starting point, replace active dry yeast with
¾ the amount of SAF-Instant® Yeast or 25 percent less for equivalent fermenting power.
A moisture adjustment may be needed. SAF-Instant® Yeast will replace compressed
yeast on an average at 33-40 percent of compressed yeast levels. When converting from
compressed yeast, extra water is required to be added to the dough, approximately double
the weight of the yeast.

Specifically formulated for: Bagels, Crackers, Croissants, Donuts, English Muffins, Flat
Breads, Hearth Breads, Pan Breads, Pizza Crusts

12/06

The information herein is true and accurate to the best of our knowledge. However, this data sheet is not to be considered as guarantee
expressed or implied, or as a condition of sale of this product
 LESAFFRE YEAST CORPORATION
NUTRIENT INFORMATION
PRODUCT NAME SAF Instant® – Red
PRODUCT CODE (S) 15909, 31105, 31150, 41305
COMPANY Lesaffre Yeast Corporation
ADDRESS 7475 West Main St Milwaukee, WI 53214
PHONE / FAX 414-615-4085 / 414-615-4003
CONTACT Robert Biwersi – Director, Quality Assurance

TYPICAL ANALYSIS Per 100g “As Is”

Calories 380-400 kcal Fat 5-8 g

Moisture 4-6 g Saturated 1-2 g
Protein 47-53 g Unsaturated 4-6 g
Ash 4.5-6.5 g Monounsaturated 4-6 g
Carbohydrates 30-36 g Polyunsaturated 0 g
Complex 30-36 g Trans Fatty Acids 0 g
Sugars 0 g Cholesterol 0 mg
Dietary Fiber 26-28 g Iron 2-4 mg
Soluble g Calcium 15-30 mg
Insoluble g Sodium 50-100 mg
Vitamin A 0 ug Potassium 1500-1900 mg
RE
Vitamin C 250-350 mg Phosphorous 2300-2500 mg
Thiamin 9-16 mg
Niacin 40-60 mg
NE
Riboflavin 4-6 mg

Ingredient Statement: Yeast, sorbitan monostearate, ascorbic acid

12/06

7475 West Main St Milwaukee, WI 53214

 LESAFFRE YEAST CORPORATION
ALLERGEN & SENSITIVE COMPONENTS
PRODUCT NAME SAF Instant® Red Label
PRODUCT CODES 15909, 31105, 31150, 41305
PRESENT IN PRESENT
ALLERGEN & SENSITIVE COMPONENT PROD ON SAME
LINE
YES NO YES NO
MILK PRODUCTS (butter, casein, cheese, whey, nougat, malted milk, sour X X
cream, yogurt, etc.)
EGG PRODUCTS (mayonnaise, meringue, ovalbumin, etc.) X X
FISH any type X X
SHELL FISH (crustaceans, mollusks, shrimp, crab, lobster, oyster, clam, X X
scallop, crayfish, etc.)
TREE NUTS (almond, cashew, hazelnut, macadamia, pecan, pine, pistachio, X X
walnut, etc.)
WHEAT PRODUCTS (bran, bread crumbs, cracker meal, farina, graham X X
flour, wheat germ, gluten etc.)
PEANUTS X X
SOYBEAN PRODUCTS (tofu, miso, soy-derived vegetable protein, etc.) X X
BARLEY PRODUCTS X X
BHA, BHT X X
CELERY (root, leaves, stalk) X X
CHOCOLATE PRODUCTS X X
FD&C COLORS (Yellow #5, etc.) X X
HYDROLYZED ANIMAL PROTEIN X X
HYDROLYZED PLANT PROTEIN X X
3-MCPD ( MONOCHLOROPROPYLDIOL ) X X
MEAT & MEAT DERIVATIVES (beef, pork) X X
MONOSODIUM GLUTAMATE X X
OAT PRODUCTS X X
RYE PRODUCTS X X
SEEDS (cottonseed, poppy, sesame, sunflower, etc.) X X
SULFITES X X

There are no allergens present in our yeast manufacturing facilities. Allergens present in our dough
conditioner blending operation are kept in separate buildings.

Robert Biwersi
Director, Quality Assurance

12/06

7475 West Main St Milwaukee, WI 53214 • (877) 677-7000

 MATERIAL SAFETY DATA SHEET
LESAFFRE YEAST CORPORATION
MILWAUKEE, WISCONSIN
IDENTITY (As used on Label and List) Note: Blank spaces are not permitted. If any item
® is not applicable, or no information is available, the
SAF Instant Yeast
space must be marked to indicate that.

Section I - General Information

Manufacturer's Name Emergency Phone Number
Lesaffre Yeast Corporation 800-424-9300

Address (Number, Street, City, State, and ZIP Code) Telephone Number for Information
(414) 615-4085
7475 West Main St Milwaukee, WI 53214
Date Prepared: Dec 2006

Section II - Hazard Ingredients/Identity Information

Other Limits
Hazardous Components (Specific Chemical Identity; Common Name(s) OSHA PEL ACGIH TLV
Recommended % (Optional)

No known hazardous ingredients present.

Section III - Physical/Chemical Characteristics

Boiling Point N/A Specific Gravity (H2O = 1) N/A

Vapor Pressure (mm Hg.) N/A Melting Point N/A

Vapor Density (AIR = 1) N/A Evaporation Rate N/A

(Butyl Acetate = 1)
Solubility in Water: Dispersible

Appearance and Odor: Ivory-tan, moist, yeasty, semi-solid

Section IV - Fire and Explosion Hazard Data

Flash Point (Method Used) N/A Flammable Limits N/A LEL UEL

Extinguishing Media: N/A

Special Fire Fighting Procedures: None

Unusual Fire and Explosion Hazards: None

SAF Instant Yeast Page 2

Section V – Reactivity Data

Stability Unstable Conditions to Avoid
Stable X
Incompatibility (Materials to Avoid):

Hazardous Decomposition or Byproducts:

Hazardous May Occur Conditions to Avoid:

Polymerization Will Not Occur

Section VI – Health Hazard Data

Route(s) of Entry: Inhalation? Yes Skin? N/A Ingestion? N/A

Health Hazards (Acute and Chronic): Respiring yeast generates carbon dioxide. Do not store in air-tight
container. Over exposure to carbon dioxide gas may cause asphyxiation. (Refer to Carbon Dioxide MSDS
attached).
Carcinogenicity: No NTP? No IARC Monographs? No OSHA Regulated? No

Signs and Symptoms of Exposure: Over exposure to carbon dioxide include: stupor, dizziness,
unconsciousness, death.
Medical Conditions Generally Aggravated by Exposure: None known for compressed yeast; however, over
exposure to carbon dioxide can aggravate several medical conditions. (Refer to carbon dioxide MSDS
attached).
Emergency and First Aid Procedures: If exposed to carbon dioxide, remove to fresh air. Give respiratory
support if needed. Get medical aid.

Section VII - Precautions for Safe Handling and Use

Steps to Be Taken in Case Material Is Released or Spilled: None suggested

Waste Disposal Method: Normal methods.

Precautions to Be Taken in Handling and Storing: Do not store in air-tight containers due to potential for
compressed yeast to respire and generate dangerouse carbon dioxide gas.
Other Precautions:

Section VIII - Control Measures

Respiratory Protection (Specify Type): Confined spaces which held compressed yeast could potentially
contain carbon dioxide gas. Use NIOSH/MSHA approved self-contained breathing apparatus or supplied
air respirator if oxygen content is below 19%. Use in accordance with 29CFR1910.134 and 29CFR1910.
(Refer to MSDS for carbon dioxide.)

Ventilation: Local Exhaust Use adequate Special

mechanical ventilation.
Mechanical (General) Other

Protective Gloves: Work Eye Protection: Safety Glasses Suggested

Other Protective Clothing or Equipment: None normally required.

Work/Hygienic Practices: Use Good Personal Hygiene and Good Housekeeping.