Methodology guides our work

VH Berlin provides works to standard methods for yeast and yeast products components analyses. Our methods are evaluated and are validated by means of lab test comparisons.
Producers and users will then be in a position to determine their parameters the same way, referring to our test reports.

Quantitative analysis of fresh and dry yeast as well as yeast products

SOP H 01 Determination of yeast dry substance
SOP H 02 Determination of protein content in yeast (via the Total Kjeldahl Nitrogen [TKN] method)
SOP H 03 Phosphate content in yeast – photometric test
SOP H 04 Measurement of dough rising power (also in regards to shelf life)** [Brabender method on a SJA apparatus]
SOP H 05 Plasticity of yeast using a texture analyzer

Qualitative analysis of fresh and dry yeast as well as yeast products

SOP H 06 Colore determination of baker’s yeast with a spectral colorimeter

Further analytical methods may be employed when requested.