There are three basic aspects that allow to know with certainty if a yeast of beer is 100% pure or if on the contrary it has been adulterated to increase certain parameters that are essential as the protein.
1.- Brewer’s yeastview from a microscope. The most commonly used substances to increase the yeast protein are cereals or cereal by-products. To see it, it suffices to submit the sample to a microscope and observe the existence of thick particles totally different from the yeast cells. To see it, it suffices to submit the sample to a microscope and observe the existence of thick particles totally different from the yeast cells.
Crude Fiber. Yeast has almost no crude fiber Content must not exceed 0,5% The normal amount is 0.2-0.3
0,2 – 0,3
The amount of Non-proteic nitrogen (NNP). The value of the gross protein in yeast is calculated as follows:
Gross Protein = Nitrogen x 6,25
It must be noted that an extra determination of NNP inform us if the yeast can be adultearted with a nitrogeneus compound.
Does tha mean that any NNP presence means that the yeast has been adulterated?Not at all. Certain values of NNP are accepted as traces of fermentation, as well as some content in nucleotides is accepeted depending on the hydrolysis of the yeast
How do we guarantee that our ABN Yeast is 100% brewer´s yeast? The liquid beer comes exclusively from Spanish and Portuguese brewers As soon as it arrives at our facilities, it is unloaded for immediate pasteurization and concentration. We do not manipulate nor additivate It is a sealed process without contact with the outside, avoiding possible contamination. It is the dried and packaged form commercialization.
Throughout this process, quality controls are carried out to guarantee a unique product on the European market.
