Instant Dry Yeast for bakery
1.improving the endurance of mechanical agitation. 2.the endurance of fermentation and the gas output of the custardcream.
| Instant Dry Yeast | |
| Ingredients | Natural yeast emulsifier |
| Characteristics | 1.improving the endurance of mechanical agitation.2.the endurance of fermentation and the gas output of the custardcream. |
| Range of application | fermenting for steamed bun,Bread, Cake, baozi, scone, etc. |
| Usage | 1.dissolve yeast into flour with warm water.2.then add water into the dough to ferment3.The best temperature for fermenting is 35 degree Celsius4.the general fermentation time is between 30-60 minutes5.Dough can be shaped after get fermented.6.And then Put the dough into food steamer or oven after fermenting for 5-10 minutes. |
| Dosage | the ratio is 2%-2.5% of the flour |
| Shelf Life | 24 months |
| Packing Size | 500g*20 sachets /carton12g*200 sachets /carton500g*40 sachets /carton400g*50sachets/carton400g*20 sachets/carton |
| Note | 1.storage in dry place with a low temperature.2.Fasten the opening mouth if first using cannot be finished |
--
Norazhaomarketing directorCANGZHOU TIANYU CO.,Address:NO.8 Haihe road,yunhe zone,cangzhou city,hebei province,ChinaInstant Dry Yeast for bakery
