Bread and dough yeasts are usually divided into three classes: Fresh Yeast, Active Dry Yeast, and Instant Yeast. All three yeast varieties require different packaging structures.
Loss of water in the content of yeast products sold in the form of fresh yeast causes the yeast to crack and deteriorate. Because it absorbs water and keeps the yeast moist by retaining the water, paper and its combinations are the ideal packaging type for fresh yeast. For products with high stock turnover, single-layer or two-layer plastic derivatives have also become a very good and economical solution.
Active Dry Yeast and Instant Yeast require that the permeability of the packaging is as low as possible. Instant Yeast in particular is packed under vacuum and takes its place on shelves without spoiling for years.
Since the day Intermat was founded, the various yeast packages produced have had the highest performance with the materials that have been developed over the years. Intermat’s knowledge in this type of packaging has made it a leading supplier for all yeast producers around the world.
SAMPLE STRUCTURES
PET // ALU // PE
PET // ALU // PET // PE
PET // ALU // BOPA // PE
BOPP // PE
PET // PE
PAP
ALU // PAP
