Lallemand, manufacturers of Danstar Premium Yeast, is pleased to announce an important change in our line-up of brewing yeast products. In the coming months, we will be introducing brand new packaging to our Danstar Nottingham, Windsor and Munich yeasts. Along with a fresh new look, this new packaging marks a substantial improvement in product protection and quality assurance.
Our new brewing yeast sachets will now be vacuum sealed, a process that allows brewers to know by sight and touch whether the package has allowed air to enter, giving brewers an extra level of confidence about the performance of our products. Dry yeast requires a storage environment that offers the lowest possible levels of air and humidity in order to maximize the shelf life of the yeast. Our new vacuum-sealing method absolutely minimizes packaged air & moisture while giving the user a visible and tactile assurance that the package is airtight. If the vacuum is compromised, brewers will be able to detect the change in packaged yeast from tightly-packed to loose, giving them an indication there may be air inside and indicating the yeast may not be usable.
Our new vacuum-sealed sachets are produced using a state-of-the-art packaging system commissioned specifically for our brewing yeast products. While this packaging process is highly labor-intensive, it allows us to deliver products with an unsurpassed level of quality and reliability.
The new Danstar sachet format will be available starting in early 2011, and will replace the existing nitrogen-flushed sachets. For more information about our packaging improvements, visit our web site at www.lallemandbrewing.com or contact Keith Lemcke at [email protected].
Our new brewing yeast sachets will now be vacuum sealed, a process that allows brewers to know by sight and touch whether the package has allowed air to enter, giving brewers an extra level of confidence about the performance of our products. Dry yeast requires a storage environment that offers the lowest possible levels of air and humidity in order to maximize the shelf life of the yeast. Our new vacuum-sealing method absolutely minimizes packaged air & moisture while giving the user a visible and tactile assurance that the package is airtight. If the vacuum is compromised, brewers will be able to detect the change in packaged yeast from tightly-packed to loose, giving them an indication there may be air inside and indicating the yeast may not be usable.
Our new vacuum-sealed sachets are produced using a state-of-the-art packaging system commissioned specifically for our brewing yeast products. While this packaging process is highly labor-intensive, it allows us to deliver products with an unsurpassed level of quality and reliability.
The new Danstar sachet format will be available starting in early 2011, and will replace the existing nitrogen-flushed sachets. For more information about our packaging improvements, visit our web site at www.lallemandbrewing.com or contact Keith Lemcke at [email protected].
