SPRINGER^® and PRONAL yeast extracts and peptones are available in various physical forms:

Powder at more than 94% dry matter produced by spray drying liquid yeast extracts. Powders are the most stable forms of yeast extracts and the most commonly used.

Fine powder: especially suitable to blend with fine powder ingredients like flours, starches, etc.;

Fine powder oil coated (1% of vegetable oil): fine powders have a tendency to promote dust formation and to be highly hygroscopic; oil coated grades allow to improve such characteristics;

Microgranulated powder: microgranulated yeast extracts offer coarser particle sizes.

Significantly less dust formation,

Lower hygroscopicity,

Faster dissolution rates,

Better flowability.

Paste at dry matter between 70 to 80% produced by concentration under vacuum of liquid yeast extracts.

The concentration process imparts specific flavour profiles to pastes;

Yeast extract pastes tend to develop darker coloration and higher viscosity on storage.

Liquid yeast extracts at dry matter between 50 to 65%.