Industry News
Instant Dry Yeast In Africa For Bread Baking /2021-05-09
Bailin Group Co.,Ltd is a professional Yeast manufacturer and exporter in China,Instant Dry Yeast for Baking.with Fast Fermentation power, High Nutrition, Pure Natural Availbe in 10g~10kg package, popular in 500g, 450g, etc. It doesn't contain any preservative,artificial flavors or pigments,Used for fermenting all kinds of pasta, such as bread, pastry, biscuit, cakes, etc.
Our Bailin Instant dry yeast is common used and very popular in the most of Africa market,using our Yeast can make good taste breads and cakes.
Instant Dry Yeast In South African Green Mealie Bread
Corn or maize is commonly known as mealies in South Africa and Mozambique. Maize is part of the daily diet of the people in the mentioned countries. There are various recipes of making bread from ground maize. The breads are easy to make and they are very delicious. One of the breads is the traditional steamed green mealie bread which is made using a slightly green mealie. Others includes easy mealie bread and cheesy mealie bread.
Instant Dry Yeast In The Nigerian Puff Puff Bread
Puff Puff is a wheat bread that is common in Nigeria. Unlike loaf bread that is baked, the yeasted batter resembles a donut or fry bread. Flour, water, Yeast and sugar are combined to make a dough which is then fried to produce Puff Puff bread. This bread is very popular in Nigeria and the neighboring west African countries.
Instant Dry Yeast In Moroccan Pita Bread
Morocco is a North African country that is close to the European countries. Moroccan meals are a blend of Italian, French, Turkish and Spanish ingredients. Wheat breads are more common in North Africa. Wheat is more commonly grown in North Africa than in the rest of Africa. Instead of baking, Pita bread is cooked on a griddle. It is eaten warm with honey and butter. The bread has a chewy texture which is brought about by semolina flour which has a high gluten content.
Instant Dry Yeast In Ethiopian Injera Bread
Injera bread is made from a grain called Teff which is Ethiopia’s indigenous grain. Its preparation starts with putting the Teff in a mixing bowl and adding water slowly while stirring. After stirring, the batter is placed aside for a day to allow fermentation to take place. This allows flavor development as the batter acquires a slight tanginess. Yeast is sometimes added to accelerate the fermentation. Salt is then stirred in.
About Bailin Group:
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