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Bread Yeast Food Grade Yeast

Bread Yeast Food Grade Yeast

Using Low sugar instant active dry yeast applies to the dough with sugar content less than 7%, can't be used in the high permeation pressure condition. Storing Product should be kept in cool, dry, ventilated place, the shelf life is two years. Once opened, the shelf life is limited and...

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Product Details

Using

Low sugar instant active dry yeast applies to the dough with sugar content less than 7%, can't be used in the high permeation pressure condition.


Storing

Product 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.


Yeast Quality control

1.Raw materials control: We employ the strictest control on all the raw materials. Only approved materials would be used for production to ensure the quality and safety of our yeasts.

2.Production process monitoring: Our factory is certified with ISO9001, ISO22000 and HACCP system. Every process is well controlled and recorded. Every batch of products is completely trackable.

3.Laboratory test of the finished products: The finished products will go through the laboratory test first for all the physical, chemical and microbiological parameters according to the standard of China or the standard from the customers.


Specifications   of Instant Dry Yeast

Application:

The bakery  yeast, namely instant dry yeast, is used for fermenting all kinds of paste, such as bread, pastry, and cakes.

Ingredients:

Natural Yeast, Emulsifier

Usage:

Suitable for making bread.  (Meet the standard of Halal Certification)

Dosage:

Add 0.3~0.5% of the flour’s use amount---Low Sugar Yeast

Add 0.8~1.2% of the flour’s use amount---High Sugar Yeast

Storage:

Store it in cool and dry place.

Shelf   Life:

24 months from the date of production

How to Use

1. Mixing the yeast into flour, add water, and stir well. Or, knead with the paste as   dough for fermenting.

2. Control the water temperature and the fermenting temperature at 35~38℃.
3. Avoid directly adding the yeast into oil or cold water.

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