Page 17 - Brochure_Tips_and_Tricks_BAT_BD_Neat

HOW IS ADY M ANUFAC T URED?

Quality control

FERMENTIS EXECUTES A POSITIVE RELEASE: after production, the batches are
retained until all quality control results are achieved. If all results are good, the
batch is released.

WHEN PITCHING AT 50 G/HL FOR ALE OR AT 100 G/HL FOR LAGER, contaminations are
lower than 1 contaminating cell* per ml**.

THEREFORE, A SEMI-QUANTITATIVE PCR TEST MAY GIVE POSITIVE RESULTS. It is
recommended to cross-check PCR results with plating methods.

UP UNTIL NOW, NO CONTAMINATING BACTERIA GROWTH WAS OBSERVED IN HOPPED WORTS
OR BEERS. The level of non-Saccharomyces yeast contamination is so low, it
does not impact the flavor, even when recycled several times.

Shelf life

THE SHELF LIFE OF FERMENTIS YEAST IS 3 YEARS FROM THE PACKAGING DATE, when
stored below 15°C (59°F) for an extended period of time (more than 6 months).
For shorter periods of time (up to 6 months), it is acceptable to store yeast at
temperatures up to 24°C (75°F).

Batch number and traceability

ALL FERMENTIS SACHETS, PACKS AND BOXES ARE IDENTIFIED BY AN ALPHANUMERIC
CODE. This permits us to find all data related to the batch produced, from the
raw material used, to the recorded process parameters and quality results. CERTIFIC ATION
DO YOU NEED A STATEMENT?
All of our products are certified for
your benefit. We remain at your
disposal to provide any certificate
or statement you may need.
Simply send us an e-mail at
fermentis@lesaffre.com
(*) contaminating cell: Lactobacilus spp., Acetobacter spp., Pediococcus spp, non-Saccharomyces yeast.
(**) meaning that contaminating cell concentration is lower than 103 cfu/g.

16 FERMENTIS / TIPS AND TRICKS