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Biological Instant Dry Yeast For Bread /2021-05-14
Product: Dry Yeast
Description: Dry yeast is made from pure natural molasses, is nutritious and healthy. Widely used for bakery industry.
Application: Used for fermentation all kind of bread, biscuit, etc.
Ingredients: Natural Yeast, Emulsifier,Vitamin
Storage: Keep the dry yeast in a cool and dry place.
Shelf life :24 months from the date of production.
What is Yeast, And How is it Made?
Yeast is a single-cell organism, part of the fungi kingdom. The yeast we use most often today, Saccharomyces cerevisiae, is one of the oldest domesticated organisms known to mankind: it's been helping humans bake bread and brew alcohol for thousands of years. Fittingly, the Latin translation of Saccharomyces cerevisiae is "sweet fungi of beer."
Plant scientists working with a yeast manufacturer identify certain characteristics of wild yeast that they decide are desirable; isolate them, and then replicate them. The resulting yeast is given a "training" diet to make it reproduce. Formerly based on molasses, most manufacturers now feed their growing yeast with corn syrup. Once the cells have replicated to a critical mass—a process that generally takes about a week—they're filtered, dried, packaged, and sent off to the market
How Does Yeast Work?
Since yeast doesn't reproduce without a good supply of oxygen, it stops reproducing once it's in bread dough. Instead, it starts to eat: sugar (sucrose and fructose) is its favorite food. If there is sugar in the dough, that's what the yeast eats first; once that's gone, yeast converts the starch in flour into sugar; thus flour is capable of providing yeast with a continuous food source.
The byproducts of feeding yeast are CO2, alcohol, and organic acids. CO2 released by yeast is trapped in bread dough's elastic web of gluten; think of blowing up a balloon. Alcohol and organic acids disperse throughout the dough, enhancing baked bread's flavor.
As long as moisture and food are available, yeast will continue to eat and produce CO2, alcohol, and organic acids. If your bread stops rising, it's usually not because the yeast isn't working (or has died); it's because the gluten has somehow become "leaky," failing to retain CO2.
Our Certificates
We have been certified by HACCP Food Safety Management System (ISO22000:2005), ISO9001 Quality Management System, HALAL Certificate.SGS report
Specifications Of Baking Instant Dry Yeast
About Bailin Group:
We're a professional Instant Dry Yeast manufacturer and supplier in China with steady quality and low price.contact us if you are looking for a reliable Dry Yeast supplier.
E-mail: sybailingroup@gmail.com
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