BetaCel-Yeast® (Premium)

Name: BetaCel-Yeast® (Premium)
SKU: 005429-1
Price: 2450.00 GBP
Availability: InStock

Price range: £6.99 through £2,450.00

SKU: 005422-1-1

Weights

Clear

***THIS PRODUCT IS NOT AVAILABLE IN YOUR COUNTRY***

Categories: Groundbait/Powdered Ingredients, Groundbaits, Method Mixes & Ingredients, New Products, Powdered Additives, Powdered Ingredients

Description

BetaCel Yeast® – Premium Deactivated Brewers’ Yeast Powder

NEW & IMPROVED – Higher Protein, Premium Brewing Heritage & Better Value

BetaCel Yeast® is our new premium-quality deactivated brewers’ yeast powder, produced from 100% pure Saccharomyces cerevisiae.

Sourced from a global leading producer of yeast powders and extracts, BetaCel Yeast® is derived from genuine traditional brewing using malted barley and hops, providing an excellent nutritional profile and valuable naturally occurring brewing compounds.

Following our own comparative testing against our long-established Brocacel® Yeast, BetaCel Yeast® came out on top, offering a higher measured protein content, a more pleasant overall taste in our own comparisons, distinctive brewing-derived characteristics and a cost saving for our customers.

Why Have We Introduced BetaCel Yeast®?

Brocacel® has always been a very good-quality yeast ingredient, and one we have been happy to supply for many years. However, at AA Baits, we are constantly looking for ways to improve the quality and value of the ingredients we offer.

Following comparative laboratory testing, we received the following protein results:

Brocacel® Yeast – 40.9% crude protein
BetaCel Yeast® – 45.8% crude protein

These are the actual results returned from the samples tested. As with any natural ingredient, nutritional values can vary slightly between production batches.

This means BetaCel Yeast® demonstrated approximately 12% more protein than Brocacel® in our comparative testing.

Alongside the higher protein result, BetaCel Yeast® offers a cost saving, making it an exciting addition to our range.

Understanding the Bitterness Levels – Why Is This Important?

One of the interesting findings from our comparative laboratory testing was the difference in measured bitterness levels between the two yeast products.

Our results showed:

Brocacel® Yeast – 20 BU/100g dry matter
BetaCel Yeast® – 100 BU/100g dry matter

This means BetaCel Yeast® recorded five times the measured bitterness of Brocacel® in our laboratory analysis.

However, it’s important to understand what these figures actually mean, particularly when it comes to taste, palatability and bait quality.

At AA Baits, we fully appreciate that taste and palatability are extremely important when developing high-quality fishing baits. The last thing we want is to introduce an ingredient that negatively affects the taste or acceptance of our formulations.

For this reason, we carried out our own direct taste comparisons between Brocacel® and BetaCel Yeast®.

Despite the difference in laboratory bitterness readings, we were unable to detect any noticeable additional bitterness in BetaCel Yeast®. In fact, we found BetaCel Yeast® to have a much more pleasant initial taste and aftertaste, making it our preferred product in our own side-by-side comparisons. We also tested other yeast powders that recorded zero measurable bitterness and had not been produced through traditional brewing using malted barley and hops. Despite having no measurable bitterness, we found both their initial taste and lingering aftertaste to be extremely unpleasant.

This highlights an important distinction: a laboratory bitterness measurement does not necessarily translate directly into how bitter an ingredient tastes, particularly when it is incorporated at relatively low inclusion levels within a complete bait formulation.

So Why Have We Highlighted the Bitterness Reading?

The reason we’ve included this information isn’t because we believe a more bitter bait is necessarily better. Instead, we consider it an interesting analytical characteristic that helps us understand the brewing origin and composition of the yeast.

BetaCel Yeast® originates from genuine traditional brewing using malted barley and hops, rather than simply being yeast grown on alternative fermentation substrates.

During the brewing process, hops contribute naturally occurring bitter compounds, including humulone (alpha acid), lupulone (beta acid) and related substances.

The bitterness level of brewery-derived yeast can be influenced by the quantity, variety and bittering intensity of the hops used, alongside the brewing and production processes themselves.

The higher bitterness reading in BetaCel Yeast® is consistent with its origins in a hop-rich brewing process and reflects an interesting difference in the brewing-derived characteristics of the two yeast products.

These hop-derived compounds are also of particular interest because of their recognised antioxidant and bacteriostatic properties under certain conditions.

Although the bitterness reading alone cannot establish the exact concentrations of these compounds or determine the quality of the original beer, it provides another useful insight into the characteristics of BetaCel Yeast® and its genuine brewing heritage.

What Does This Mean for Bait Makers?

Ultimately, what matters to us is the overall quality, nutritional value, taste and suitability of an ingredient, rather than any single laboratory figure.

Our own taste testing found BetaCel Yeast® to have a more pleasant overall taste than Brocacel®, with no noticeable increase in bitterness, despite its higher analytical reading.

It’s also worth remembering that brewers’ yeast is normally used as just one component of a complete bait formulation. Its contribution to the finished bait will depend on the inclusion rate and the other ingredients used.

For us, the bitterness measurement is simply another piece of analytical information that complements the more important advantages we have identified:

Higher Protein Content – 45.8% crude protein compared with 40.9% for Brocacel® in our comparative testing.
Excellent Taste Profile – Preferred in our own side-by-side taste comparisons, with no noticeable additional bitterness.
Genuine Brewery Origin – Derived from traditional brewing using malted barley and hops.
Naturally Occurring Nutrients – Including MOS, beta-glucans, nucleotides, amino acids, vitamins and minerals.
Better Value for Money – Offering a cost saving compared with Brocacel®.

Genuine Brewery-Derived Yeast – Why the Source Matters

Not all yeast powders are produced in the same way, and we believe the origin of a yeast ingredient is just as important as its nutritional specification.

BetaCel Yeast® is sourced from genuine traditional brewing using malted barley and hops, rather than simply being yeast grown on an alternative fermentation substrate.

During the brewing process, the yeast comes into contact with naturally occurring compounds from both the malted barley and hops, contributing to its distinctive composition.

This can include valuable hop-derived bitter compounds alongside the nutritional components naturally present in the yeast itself.

Some yeast powders are produced using alternative fermentation substrates and different manufacturing processes. These can still be useful ingredients, but their composition may differ significantly from genuine brewery-derived yeast.

For this reason, we believe it is important to understand not just the protein content of a yeast powder, but also where it comes from, how it is produced and what naturally occurring compounds it contains.

Why Bitterness and Gluten Are Interesting Indicators

Two particularly interesting characteristics when assessing brewery-derived yeast are its measured bitterness and the presence of gluten.

Traditional brewing commonly uses malted barley, which naturally contains gluten-related proteins, while hops contribute characteristic bitter compounds.

When both are detected in a brewers’ yeast powder, they can provide useful supporting evidence of its brewing origin.

However, neither measurement alone proves how a yeast has been produced, which is why manufacturer traceability and confirmation of the production process are equally important.

In the case of BetaCel Yeast®, we have confirmation that the product originates from traditional brewing using malted barley and hops.

Combined with its measured bitterness, this gives us further confidence in the origin and characteristics of the ingredient we are supplying.

Naturally Rich in Valuable Yeast Nutrients

BetaCel Yeast® contains a range of naturally occurring nutritional components that make deactivated brewers’ yeast a valuable ingredient in modern bait formulations.

These include:

MOS (Mannan Oligosaccharides) – Naturally occurring yeast cell wall components valued for their prebiotic properties.
Beta-Glucans – Yeast cell wall polysaccharides recognised for their potential role in supporting normal immune function.
Nucleotides – Important nutritional compounds involved in cellular activity, growth and tissue development.
Amino Acids – Valuable protein-building components that contribute to the nutritional profile of a bait.
B Vitamins – Naturally occurring vitamins involved in metabolism and nutrient utilisation.
Minerals & Trace Elements – Including phosphorus, iron, zinc and other essential micronutrients.
Hop-Derived Compounds – Including humulone, lupulone and related bitter substances associated with the brewing process.

Premium Quality & Specialist Production

BetaCel Yeast® is manufactured by a global leading producer of yeast powders and extracts, using specialist production and processing technology.

The combination of genuine brewery-derived raw material, carefully controlled processing and an excellent nutritional specification makes BetaCel Yeast® a premium ingredient for use in boilies, groundbaits, stick mixes and other specialist fishing bait formulations.

Key Benefits of BetaCel Yeast®

100% pure deactivated brewers’ yeast (Saccharomyces cerevisiae).
Derived from genuine traditional brewing using malted barley and hops.
45.8% crude protein in our comparative testing.
Approximately 12% higher measured protein content than Brocacel® Yeast.
Five times the measured bitterness of Brocacel® Yeast, with no noticeable additional bitterness in our own taste comparisons.
Pleasant overall taste profile, preferred in our own side-by-side testing.
Contains naturally occurring MOS, beta-glucans and nucleotides.
Provides amino acids, B vitamins, minerals and trace elements.
Contains valuable hop-derived bitter compounds, including humulone and lupulone.
Produced using specialist manufacturing technology.
Excellent nutritional addition to a wide range of bait formulations.
Better value for money compared with Brocacel® Yeast.

The AA Baits Commitment to Quality

At AA Baits, we’re constantly striving to source the very best quality ingredients, not only to offer our customers premium products at competitive prices, but also to ensure that we use only the finest raw materials in our own in-house bait formulations and boilie production.

Our introduction of BetaCel Yeast® isn’t because Brocacel® is a poor-quality product — far from it. Brocacel® has always been an excellent yeast ingredient and one that many of our customers have used successfully for years.

For the time being, we will continue to offer both Brocacel® and BetaCel Yeast®, allowing customers to choose whichever product best suits their requirements.

However, following our comparative testing, we believe BetaCel Yeast® represents an exciting step forward.

With its higher measured protein content, excellent taste profile, genuine brewery-derived origin, valuable naturally occurring nutrients and more competitive price, we can see BetaCel Yeast® becoming our leading brewers’ yeast ingredient and the preferred choice for many bait makers.

BetaCel Yeast® – Genuine Brewery-Derived Quality, Higher Protein, Excellent Taste & Better Value.

All our products are NOT fit for human consumption.

All images are for illustration purposes only.

Additional information

Weight	N/A
Weights	1kg, 2.5Kg, 5kg, 25kg, 100kg, 250kg, 750kg

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177g Wafter Mix (Roughly extra 10g wafter mix when using water)

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20g Bait Preservative

10ml Flavour

178.5g Wafter Mix (Roughly extra 10g wafter mix when using water)

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20g Bait Preservative

10ml Flavour

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Colour, Flavour & Mixing Guide

Overall Mixing Ratio

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As a starting point for customised recipes, reduce the ratio to approximately 1.57g powder per 1g total liquid, then fine tune until your preferred dough consistency is achieved.

Colour Inclusion

The inclusion rates below are intended as a guide and can be adjusted to achieve your preferred colour intensity.

Standard Colours

2g Standard Dye

182g Wafter Mix

Fluoro Colours

7g Fluoro Dye

177g Wafter Mix

White Colour

4g White standard dye

180g Wafter Mix

Pastel Colours

3.5g Fluoro Dye

2g White Dye

Per 178.5g Wafter Mix

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1.5g Iron Oxide Dye

182.5g Wafter Mix

Larger Batch Guide (Per 1kg Wafter Mix)

Bright Fluoro Colours – 40g Fluoro Dye

Pastel Colours – 20g Fluoro Dye – 10g white dye (not essential). Lowering the fluoro dye will create a pastel colour but we personally prefer the colour achieved by adding white dye, as it creates a softer, more natural-looking finish.

Standard Colours – 11g Standard Dye

Iron Oxide Colours – 8g Iron Oxide Dye

White Colour – 22g White Standard Dye

Note: For the most even colour distribution, place the dry mix and dyes into a sealed bag, trap some air inside and shake thoroughly before adding any liquids.

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