The application of Instant Dry Yeast China while making bread:
Fermentation is the process of making a large amount of carbon dioxide gas in the dough. During cooking, the carbon dioxide is heated to expand and the pasta becomes soft and delicious.
The main condition that can affect Instant dry yeast production is temperature.Generally, the most appropriate temperature is between 25 and 30 degrees. If the temperature is too low, the Instant dry yeast will be difficult to ferment, and if the temperature is too high, the yeast cell will die.
Of course, in addition to the temperature, Instant dry yeast can also be affected by water osmotic pressure. In the baker training, we can learn that the water in the dough will affect the fermentation speed.
In general, flour with high protein content is due to its strong water-absorbing ability, and osmotic pressure is due to the fact that the dough contains more salt and sugar. When osmotic pressure is too high, it will make the yeast seep out of the cytoplasm and cause the yeast cannot survive. Generally speaking, the sugar content is also crucial for yeast fermentation, so it is very important to hold it properly.
Meanwhile, we also accept OEM order with customized brands. We can provide free designing service of the package.
Be different from fresh yeast and semi-dry bread yeast, bread dry instant yeast can provide both high fermenting power and long shelf life of 2 years.
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About Bailin Group:
We're a professional baking Instant Dry Yeast producer and supplier in China with steady quality and low price.contact us if you are looking for a reliable Dry Yeast supplier.