Yeast

0.4%~3% Red Yeast Rice specificate:0.4%,0.5%,0.8%,1.0%,2.0%,2.5% Red powder ellen at greenskybio dot net 0.4%~3%  Red Yeast Ricespecificate:0.4%,0.5%,0.8%,1.0%,2.0%,2.5%Red powderellen at greenskybio dot net If you are interesting in our goods,pls contact me without any...

Red Yeast Rice with 2.5% Monacolin-K 1.Acid form Monacolin-K (MVA)>60% 2.Citrinin is negative We can supply good quality 100% natural Red Yeast Rice with 2.5% Monacolin-K1.Acid form Monacolin-K (MVA)>60%2.Citrinin is negative   ITEMSTANDARDRESULTDescriptionLight...

Red Yeast Rice with 0.1% Monacolin-K 1.Acid form Monacolin-K (MVA)>60% 2.Citrinin is negative We can supply good quality 100% natural Red Yeast Rice with 0.1% Monacolin-K1.Acid form Monacolin-K (MVA)>60%2.Citrinin is negative  ...

Red Yeast Rice with 0.1% Monacolin-K granule 1.Acid form Monacolin-K (MVA)>60% 2.Citrinin is negative We can supply good quality 100% natural Red Yeast Rice with 0.1% Monacolin-K granule1.Acid form Monacolin-K (MVA)>60%2.Citrinin is negative  ...

1.Fast fermentation 2.Strong activity 3.Stability and consistency in quality 4.Powerful oven-spring Specification: General bread yeast for both sweet dough, lean dough and dough without sugar. Application:For all kinds of bread, sweet, light or saltyFor biscuit, pizza and other...

1.improving the endurance of mechanical agitation. 2.the endurance of fermentation and the gas output of the custardcream. --  ...

1.improving the endurance of mechanical agitation. 2.the endurance of fermentation and the gas output of the custardcream. --  ...

yeast is a kind of microorganism formulation . The Vegetable protein has been turned inunicellular protein by yeast.  Yeast Powder This product is a kind of microorganism formulation .The Vegetable protein has been turned inunicellular protein by yeast, which can be diaested and...

yeast is a kind of microorganism formulation . The Vegetable protein has been turned inunicellular protein by yeast.  Yeast Powder This product is a kind of microorganism formulation .The Vegetable protein has been turned inunicellular protein by yeast, which can be diaested and...

Technical Indexes Activity(CO2) 450ml min Moisture 5.5% max Keeping rate 75% min Shelf life Two years ...