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500g Dry Yeast is Popular and Common used in The Most of Africa countries

Production Descriptions:

·Packing : 500g/bag, 20bags/carton, 1850cartons/20ft container

·Ingredients: protein, amino acid and B vitamins, carbohydrate, nucleic acid, glucan and other biologic immune elements, calcium, iron and other trace elements

·Application: this product is used for all kinds of fermented food, such as steamed bread, rolls, bread, cakes, biscuits, twisted dough sticks and so on.

·Usage:

(1). ordinary fermented food:

Yeast dosage is 0.3-0.5% of flour weight (1.5-2.5g for every 500g of flour).First yeast with about 35 ℃ - 38 ℃ warm water dissolved after add the flour (or the yeast directly and after mixing the flour), adding suitable amount of dough fermentation amalgamated into the warm water, the best fermentation temperature of 35 ℃ - 38 ℃, average of 40 to 60 minutes (depending on the room temperature can be reduced or extension of fermentation time, dough in honeycomb pores, prefabricated food molding, can be placed for 5-10 minutes and then covers, food steamers, or oven steamed.

(2). For Baking Bread

Yeast content: 1.0-1.2% by weight of flour (i.e. 5-6g per 500g of flour).Others depend on specific foods;

First of all, using 35 ℃ - 38 ℃ warm water will dissolve the yeast, combine the flour, seasoned with right amount water, and into the dough.Second, put and good dough at 35 ℃ - around 38 ℃ fermentation temperature, fermentation time extended shortened according to the dosage of yeast and environmental temperature, fermentation moderate, add the baking in the oven.

·Storage: Store in cool dry place.

·Shelf Life: 24 months.

Shenyang Bailin Group Co.,Ltd professionally produce and supply low sugar Instant Dry Yeast, high sugar Instant Dry Yeast and Brewer Yeast for Wine. Meanwhile, we also provide service of OEM, marketing assistance, and technical support.Getting the best Instant Dry Yeast from Bailin Group manufacturing, Any inquiry or requirement, please feel free to contact us.at sybailingroup@gmail.com