Production of yeast
Method of use
About 5% aqueous solution preparation firstly with cold water or distilled water (pH4 best dilution citric acid or acetic acid solution), and then immediately put it into the food and stir. Or put it directly into food and stir well.
Instant Dry Yeast security
1.Material: natural Instant Dry Yeast Manufacturers,emulsifier.
2.Quantity: made bread put the amount of 0.8%.
3.Usage: mixed directly with other dried ingredient and stir uniform with wafer.
The quality of Instant Dry Yeast
1.It consists of high activity, high osmotic pressure resistant Instant Dry Yeast Manufacturers strains, suitable for all types of bread with high Sugar, dried Instant Dry Yeast Manufacturers (25%) and low sugar dry Instant Dry Yeast Manufacturers (20%).
2.It can effectively reduce the time of fermentation of the dough.
3.It makes the bread in the oven good expansion and meet the demand of expansion of different fermentation process (such as direct sponge, the dough method), it makes good expansion.
4.It can make the products in the uniform color, delicate internal organization and taste.
Storage/Shelf life: Store in dry and cool places for two years.
Management Certification: HACCP, ISO 9000/9001/9004/19011: 2000, ISO22000
Standard: GB/T 20886-2007
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