Atecrem yeasts: general instructions

• Atecrem yeasts are produced using natural procedures without the use of thickeners and preservatives.
• The yeast contains a fair amount of carbon dioxide, naturally produced during the replication phases, which keeps the pH low (3.5-4.0) and ensures protection from accidental contamination if the bottle is opened and the yeast is not completely consumed. This carbon dioxide can cause the container to swell: this is not synonymous with alteration, but is due to shaking during transport, which releases the carbonic gas. In this case, place the container upright and after waiting a few minutes gently open the cap and vent. Accidental spillage of a few drops of liquid from the pressurised container should be considered normal, as the semi-permeable membrane of the stopper can allow the culture liquid to pass through, but not the yeast cream, thus guaranteeing the quality of the product.
• Store at +2 / +4°C.
• Vent if necessary;
• Remove from the fridge a few hours before use.
   

In short:

• when the yeast arrives, vent the container, even if it is only slightly swollen. Do not shake during this operation;
• if only a part of the product is to be used, leave out of the refrigerator for a few hours, or place the bottle in a bain-marie at 25°C for 10 minutes, then shake briefly and take the necessary quantity.