| ≥1 piece |
The yeast used in the bread industry raises a higher quality requirement because of the large amount of sugar added to the sweet bread. Therefore, according to this characteristic, breeding experts continuously select products suitable for different users' needs, and the suitable energy can be 7%. The yeast that survives in the above sugar concentration is called "high-saccharomyces yeast," whereas it is called "low-saccharomyces yeast."
PRODUCT PARAMETERS
|
Color |
Light Yellow |
|
Form |
Powder |
|
Smell |
Yeast Special Odor |
|
Dry Matter |
>94.5% |
|
Mositure |
<5.5% |
|
Living Cell Rate |
>80% |
|
Retention Rate |
>80% |
|
Brand Name |
OEM |
|
Product name |
Low sugar yeast |
|
Sizes |
500g |
|
Shelf Life |
2 Years |
|
Place of Origin |
South Africa |