1.1 ingredient: natural yeast, emulsifier
1.2 range of application: applicable for making bread and steamed bread with sugar addition level in the range of 0~7%.
1.3 dosage: the dosage in bread is 0.8%~1.0% of flour.
1.4application methods: mix dry yeast with flour until smooth, then add water and stir it. For best result, the dough must keep in 30 degrees centigrade.
1.5usage: especially suitable for bread making with sugarless or low sugar and high sugar formula.
1.6 preservation method and shelf life: this product must be stored at cold and dry place. Its shelf life is 2years.
1.7the packing are as below:5g, 10g, 15g, 70g, 75g, 80g, 90g, 100g, 125g, 400g, 450g, 500g, 5kg, 10kg, 15kg, 20kg/vacummize bag.
1.7 The spesifications are as below:
5g,10g,15g,70g,75g,80g,90g,100g,125g,400g,450g,500g,5kg,10kg,15kg,20kg/vacummize bag.
1.8 Range of application:
1.8.1 Low sugar instant dry yeast: are applicable for making bread and steamed bread with sugar addition level in the range of 0~7%. Especially suitable for bread making with sugarless or low sugar and high sugar formula.
1.8.2
1.9 Dosage: The dosage in bread is 0.8%~1.0% of flour.Mix dry yeast with flour until smooth, then add water and stir it. For best result, the dough must keep in 30 degrees centigrade.
The instant dry yeast is especially for flour fermentation, which is finely processed from excellent pure natural molasses by use of biotechnology. This product is free of additives or chemical composition, accords with modern health philosophy and is praised to be the best one for its high nutrition, fast fermentation and high activity.
1.Composition:
Protein, amino acid, vitamin B, carbohydrate, calcium, iron and other trace elements.
2. Application:
This product is used for manufacturing steamed bun, steamed roll, bread, pastry, cookies, fried dough twist, twisted cruller and other fermented food.
3. Usage:
3.1. Common fermentation food
The suitable mixture ratio of yeast and flour is 0.3-0.5% of flour weight (viz. 1.5 -2.5g yeast for 500g flour). Dissolve yeast in water at 35 Centigrade, and then mix the solution into flour(or mix the yeast directly into flour)with moderate lukewarm water to make dough. The best temperature for fermentation is 37 centigrade, and it may take 40-60 minutes (the fermentation time is changeable at dif ferent indoor temperature).When small holes appear in the dough, the dough can be molded. 5-10 minutes later, put the shaped dough into oven.
3.2. For baker's use
The dosage of yeast is 0.8-1.2% of Wheat Flour weight (viz. use 4 -6g yeast in 500g flour), other ingredients can be selected accordingly. Dissolve yeast into lukewarm water at 35 centigrade(moderate water), and then mix the solution into wheat flour with some lukewarm water to make dough. The dough is leavened at the temperature around 37 centigrade, and the fermentation time can be adjusted longer or shorter in accordance with the dosage of yeast and ambient temperature. After proper fermentation, put the fermented dough into oven.
4. Storage:
Keep in a cool and dry place. The shelf time is two years. The unsealed yeast should be stored in an airtight container and used up immediately, otherwise, the fermentation effect will be influenced. The yeast can be kept in refrigerator for a month. You may exceed dosage if yeast is out of shelf time.
5. Specifications: 5g,10g,15g,70g,75g,80g,90g,100g,125g,400g,450g,500g,5kg,10kg,15kg,20kg. .
Packaging Details:
10g vaccum bag, 90g*60 BAGS, 100g*60BAGS, 125g*24BAGS, 400g*20BAGS, 450g*20BAGS, 500g*20BAGS, 5kg*2BAGS, 10kg, 20kg each vaccum bag and so on, OEM HALAL, ISO, KOSHER low sugar & high sugar for bread Asia, Middle East Arab African market baking instant dry yeast.
Delivery Detail:
Shipped in 30 days after payment
1. Our low sugar instant dry yeast is a kind of baker's instant dry yeast.
2. Quality Product with good effects
3. Our low sugar instant dry yeast is granular and yellowish. Its moisture is not more than 5.5%. Its fermentation ability varies from 500 to 700ml/h and its sugar dosage is between 0-7%. Our low sugar instant dry yeast can be kept for two years.
4. Our low sugar instant dry yeast is packaged in vacuumed aluminum foil sachets then put into a carton.
Chemical And Physical Standard
Colour-------------------Yellowish brown to light yellow
Dry matter----------------min. 94.5%
Moisture-----------------max. 5.5%
Fermentation-------------min.650mL/hr(CO2)
Retention Rate-----------min.80%
Microbiological Standard
Coliforms---------------max. 90MPN/100g
Salmonella--------------absent in 25g
Shigella----------------absent in 25g
Staphylococcus aureus----absent in 25g
1. Our low sugar instant dry yeast is a kind of baker's instant dry yeast.
2. Quality Product with good effects
3. Our low sugar instant dry yeast is granular and yellowish. Its moisture is not more than 5.5%. Its fermentation ability varies from 500 to 700ml/h and its sugar dosage is between 0-7%. Our low sugar instant dry yeast can be kept for two years.
4. Our low sugar instant dry yeast is packaged in vacuumed aluminum foil sachets then put into a carton.
Chemical And Physical Standard
Colour-------------------Yellowish brown to light yellow
Dry matter----------------min. 94.5%
Moisture-----------------max. 5.5%
Fermentation-------------min.650mL/hr(CO2)
Retention Rate-----------min.80%
Microbiological Standard
Coliforms---------------max. 90MPN/100g
Salmonella--------------absent in 25g
Shigella----------------absent in 25g
Staphylococcus aureus----absent in 25g
WHAT IS THE INSTANT DRY YEAST
Instant dry yeast (saccharomyces cerevisiae),is made of the active yeast by advanc technology ,no-necessary for the step of fermentation for the dough and just mixing with flour,normal additive for making with the bread,cookie,pizza.according to different content of sugar in dough:low sugar yeast and high sugar yeast.
INSTANT DRY YEAST FEATURE
Main raw material:molasses and saccharomycete
Qucik fermentation speed and powerful fermentation ability
Soft and delicious food after mixing with our yeast
USAGE
1.HIGH SUGAR
Mix the product with flour by production of 0.8-1% and then add water for kneading the dough
2.LOW SUGAR
Mix the product with flour by production of 0.35-1% and then add water for kneading the dough
Remark:water and dough's temperature in 25~38 is better
