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 fermentation foodFor Arabic cake and steamed bun

 

Features:

Fast fermentationStrong activityStability and consistency in quality Powerful oven-springTolerant under low and high temperature, as well as sugar and oil dosage Matches different types of preservative and improverSoluble well in water and flourProduces pleasant smell and nice inner structure of the breadNo shrinkage after cooling of the bread

 

Nutrition factors

Rich in amino acid, amylose, and microelementRich in protein, up to 50%Rich in Vitamins, including vitamin C and abundant vitamin B series like B1,B2,B3,B5,B6

 

Quality control

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.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.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.Bakery test of the finished products: Every batch of the yeasts approved by Laboratory test will go through the bakery test of normal formula and the specialized formula from the target market. Only double-approved yeasts would be shipped to the markets.

 

 

Usage tips:

For sweet bread, the dosage of yeast is normally 1.0%. For biscuit, pizza, Arabic cake and steamed bun, the dosage of yeast is around 0.3% to 0.5%. A little more or less is OK, subject to the users’ formula and normal practice.The yeast should be well-mixed with flour first and then to put in other ingredients like preservative, salt and margarine.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 ice water while the appropriate temperature of water is around 10°C. In cold winter, the products should not be mixed directly with hot water at the temperature above 35°C.Scales, thermograph and hygroscope is recommended to get the performance, if available.

 

 

Transportation and storage directions:

Keep the yeasts cool and dry while the best storage temperature is 15 to 25°C.To pile up the yeasts in warehouse, no more than 10 layers is recommended.Load and unload the yeasts properly to avoid damage to the vacuum package.