Dry bread-making yeast,Ukraine price supplier

dry yeast is fabricated of highly active yeast cultures, grown according to modern technological schemes, of ecologically clean raw material, and without preserving agents.

The drying of yeast to a moisture content of 6- 8% contributes to a prolongation of shelf life up to 12 months.

Technical characteristics

QUALITATIVE CHARACTERISTICS:

• yeast vigor, min, not more than -25
• moisture,%, not more than - 8

Shelf life of yeast Extra - 12 months (at a temperature not higher than +15 ).

Dry yeast is used at bread-baking plants and mini-bakeries for the production of bakery of different recipes.

Recommended dosage

For short rolls and buns with complex recipes:

• The consumption of dry yeast makes 0,7 1,0%.
• We recommend to use the fermentation method for dough preparation for such products.

During dough kneading yeast is added directly to the flour in dry form.

Note:

If flour improver is used, the yeast dosage should be reduced. The listed consumption of dry yeast is approximate and may change depending on conditions of each separate manufacture and the raw material used. Yeast dosage depends on the technology of preparation and technical equipment of the enterprise, the quantity of compressed yeast according to the recipe, the qualitative characteristics of the raw material and conditions of manufacturing.