Yeast Effect+15%,Ukraine price supplier

Yeast Effect+15% is compressed yeast fabricated of a new breed of yeast. Due to thorough selection of cultures, modern equipment and production methods, strict observance of sanitary codes, yeast Effect+15% has stable high qualitative characteristics which do not change during shelf life.

Technical characteristics

QUALITATIVE CHARACTERISTICS:

• yeast vigor, min, not more than - 34
• acidity, mg of acetic acid (at the end of shelf life) - 240
• moisture,% not more than - 68,5

Shelf life of yeast Effect+ 15 % - 30 days (at a temperature from 0 to 8).

Yeast Effect+15% is intended for traditional and quick methods of dough preparation, for bakery production of different recipes.

The batching of yeast Effect+15% depends on the technology of dough preparation, recipe, equipment of the enterprise, raw material quality and manufacturing environment.

Recommended dosage

If all the existing technological parameters of manufacturing are observed (temperatures of half-stock, duration of fermentation, duration of rest time), the dosage of yeast Effect+15% in comparison with traditional Lviv yeast must obligatory be reduced by 15-20%.

For short rolls and buns with complex recipes:

• The consumption of yeast Effect+15% makes 2,5 3,0 % of the flour weight.
• If dough is prepared by the fermentation method, it is necessary to take yeast in quantity of 0.8 1.0 % of flour weight and add the rest of the yeast during kneading.

Notes:

If flour improver is used, yeast dosage should be reduced. The listed consumption of yeast Effect+15% is oriented toward Ukrainian technology and raw material quality and may change depending on conditions of each separate manufacture.