2010 High Fermentation Bakery Yeast,China Zhongyuan Brand price supplier

2010 High Fermentation Bakery Yeast:
1. instant dry yeast is rich in protein and B vitamins, good taste, is the designated professional factory to give you the ideal food fermentation and nutrition agent.

2. Functions: fermenting for steamed bun, baozi, scone, bread etc.

3. Dosage: 1.0-1.2% for bakery, 0.3%-0.5% for the dry flour.

4. Usage: Firstly, dissolve yeast into flour with warm water, then add water into the dough to ferment. The best temperature for fermenting is 35 degree Celsius, and the general fermentation time is between 30-60 minutes. Dough can be shaped after get fermented. And then Put the dough into food steamer or oven after fermenting for 5-10 minutes. Using steamed bun improver of this factory after fermentation can carry out ordinary yeast flavor and increase fermentation, whiten the food, improve taste and prolong the refreshing period etc.

5. Storage: storage in dry place with a low temperature. Fasten the opening mouth if first using cannot be finished.

                 Scones                                                       steamed bread

              Setamed bun                                                    bread