High Sugar Low Sugar Instant Dry Yeast Powder for Bread

• Customization: Available
• CAS No.: 8013-01-2
• EINECS: 4627y2-992
• Model NO.: 8013-01-2
• Certification: GMP, HACCP, BRC
• Shelf Life: >12 Months
• Aerogenic Speed: Fast Baking Powder
• Application: Puffed Food, Flour Products
• Type: Composite Bulking Agents
• Product Name: Instant Dry Yeast
• CAS No: 8013-01-2
• Place of Origin: Shaanxi,China
• Color: Brown
• Life: 2 Years
• Weight (Kg): 25 Kg
• Packaging: Bag
• Product Type: Swelling
• Transport Package: Dry and Cool
• Specification: 10g/50g/100g/500g/1kg per bag
• Trademark: GINA
• Origin: Shannxi
• Production Capacity: 1000 Kilogram/Kilograms Per Month

Product Description

Function:

1.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

2.Instant yeast dosage :

0.8-1% of the flour's use amount for the low sugar yeast
3.How to Use:

1. Mix the yeast into flour, add water and stir well, or knead with the paste as dough for fermenting. Avoid adding the yeast directly into oil or cold water

2. Water temperature and dough temperature in 35~38°C is better. 

4.Instant dry yeast storage:Keep in cool and dry place.

We professional in Yeast Powder production for many years and do export business 10 years.

We produce Low Sugar& High Sugar. Vaccum package 500g,.450g,350g,250g,125g,100g.etc.

 

Description:

Instant dry yeast is used as a bulking agent for flour and is used in the production of bread, buns, and cookies.
Instant dry yeast is a product that uses modern biotechnology and advanced equipment to dry yeast cells produced on an industrial scale to more than 95% dry matter and less than 5.5% moisture. It is vacuum packed and has a shelf life of two years. It becomes physiologically active cells instantly after seeing water. So it is also called instant active dry yeast. This product is widely used in the food industry and fermentation industry.

Instant dry yeast is used as a bulking agent for flour and is used in the production of bread, buns and cookies.
The principle is to use yeast rich in 48-50% of protein, 8-10% of nucleic acid, through yeast autolysis and enzyme hydrolysis into amino acids and nucleotides of the aqueous solution, concentrated into a paste or by spray drying into a powder product, its taste is delicious, rich in nutrients, if by Merad biochemical reaction can be formed with seafood, beef, chicken and pork flavor flavored condiments, favored by people, Europe and the United States has long used yeast MSG instead of monosodium glutamate.