Bakery Dry Yeast

Bakery Dry Yeast

1.Yeast ingredients: Natural Yeast ( Saccaharomyces cerevisiae), Emulsifier 2. Yeast application: used for fermenting all kinds of pasta, such as bread, pastry, biscuit, cakes, etc 3. Dry yeast usage: Low Sugar: Suitable for making Sugar-Free and Low sugar bread (in dough containing 0-7% sugar...

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Product Details

1.Ingredients of Bakery Dry Yeast:

Natural Yeast ( Saccaharomyces cerevisiae), Emulsifier


2.Application of Bakery Dry Yeast:

Used for fermenting all kinds of pasta, such as bread, pastry, biscuit, cakes, etc


3.Dry yeast usage:Low Sugar: Suitable for making Sugar-Free and Low sugar bread (in dough containing 0-7% sugar ), such as French Stype Yeast


4.Dosage of Bakery Dry Yeast:

0.8-1% of the flour's use amount for the low sugar yeast


5.Yeast Usage and storage tips:

A .The yeast should be well-mixed with flour first and then put in other ingredients like preservative, salt and margarine.

B.The most suitable temperature for the products and the dough is from 28 to 35°C which ensures the best performance.

In hot summer,the products should not be mixed directly with water while the appropriate temperature of water is around

20°C. In cold winter, the products should not be mixed directly with hot water at the temperature above 35°.

C.For sweet bread, the dosage of yeast is normally 0.8-1.2%.For biscuit, pizza, Arabic cake and steamed bun, the dosage ofyeast is around 0.3% to 0.5%. A little more or less is OK,

subject to the users’formula and normal practice.

D.Storing

Bakery Dry Yeast should be kept in cool, dry, ventilated place, the shelf life is two years. Once opened, the shelf life is limited and storage in the refrigerator is necessary. The expiration date is mentioned on the package.

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