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Colombian Baking Yeast Standard NTC 1807 by ScribdTranslations is a document available to read on EtoBox.

This document establishes the requirements for baking yeast in Colombia. It defines baking yeast and classifies the types of yeast by moisture content. It sets general conditions such as color, texture, and smell. It includes tables with the physical-chemical and microbiological requirements that yeast must meet. It also describes the procedures for sampling, testing, and acceptance or rejection of the product.

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EN