Instant Dry Yeast For Bakery
Instant Dry Yeast for Baking. Fast Fermentation, High Nutrition, Pure Natural Availbe in 10g~10kg spec, popular in 500g, 450g, etc. It doesn't contain any preservative,artificial flavors or pigments,Used for fermenting all kinds of pasta, such as bread, pastry, biscuit, cakes, etc. Ingredients: Natu...
Instant Dry Yeast for Baking. Fast Fermentation, High Nutrition, Pure Natural Availbe in 10g~10kg spec, popular in 500g, 450g, etc. It doesn't contain any preservative,artificial flavors or pigments,Used for fermenting all kinds of pasta, such as bread, pastry, biscuit, cakes, etc.
Ingredients: Natural Yeast, Sorbitan monostearate(E 491), Vitamin B
Application: Suitable for dough with the sugar contents ranging from 0-7%.
Dosage: 0.8-1.2% of the flour
Usage: Dissolve in water and mix with flour and other ingredients well-proportioned, and then add in water and stir.
Note: Avoid directly mixing the yeast with oil, salt, and ice; add oil only after all the other ingredients added and mixed even. Adjust the dough's temperature between 26-28 ℃.
Storage/Shelf life: Store in dry and cool places for two years.
Management Certification: HACCP, ISO 9000/9001/9004/19011: 2000, ISO22000
Standard :GB/T 20886-2007
Ingredients: Natural Yeast, Sorbitan monostearate(E 491), Vitamin B
Application: Suitable for dough with the sugar contents ranging from 0-7%.
Dosage: 0.8-1.2% of the flour
Usage: Dissolve in water and mix with flour and other ingredients well-proportioned, and then add in water and stir.
Note: Avoid directly mixing the yeast with oil, salt, and ice; add oil only after all the other ingredients added and mixed even. Adjust the dough's temperature between 26-28 ℃.
Storage/Shelf life: Store in dry and cool places for two years.
Management Certification: HACCP, ISO 9000/9001/9004/19011: 2000, ISO22000
Standard :GB/T 20886-2007
| Attribute name | Attribute value |
|---|---|
| Product Features | |
| Color | Yellowish |