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Instant Dry Yeast / Bread Yeast / Active Dry Yeast Low Sugar

Baker's instant dry yeast, the fermentation rate can be 500-700ml/h. Baker's instant dry yeast Animal active dry yeast Products appearance color: yellowish smell: no unusual smell shape: evengranular granule (columned, dia. 0.35-0.42mm) impurity: no moisture: less 5.5% ferment power: 450-700ml/h

Baker's instant dry yeast, the fermentation rate can be 500-700ml/h.
Bakery instant dry yeast
Animal active dry yeast
Products appearance
color: yellowish
smell: no unusual smell
shape: evengranular granule (columned, dia. 0.35-0.42mm)
impurity: no
moisture: less 5.5%
ferment power: 450-700ml/h

 

PRODUCT SPECIFICATION
PRODUCT CATEGORY: Bakers Instant Dry Yeast - low sugar/high sugar
Feed Active Dry Yeast
PACKAGING TYPES: 5kg, 500g, 450g, 400g, 125g, 100g, 25g, 20g, 15g, 12g, 11g, 10g.
DESCRIPTION: Free flowing light fawn coloured rods granule formed by controlled temperature air-drying of a filtered yeast suspension with added rehydration agents. Yeast is cultivated from a pure strain of saccharomyces cerevisiae.
INGREDIENTS: Baker's Yeast ( Saccaharomyces cerevisiae), Emulsifier
QUALITY STANDARD: The People's Republic of China Food Yeast Processing Standard GB/T 20886-2007
APPLICATIONS: Especially formulated for use in doughs containing of 0-7% sugar (low sugar) and 7-18% sugar (high sugar) in formula ( on total weight)
COUNTRY OF ORIGIN: Product of China
DIRECTIONS FOR USE: 1. Ordinary fermented food
0.3-0.5% yeast dosage of the flour (namely 1.5-2.5 grams yeast in each 500g flour).
2. Bread
1.0-1.2% yeast dosage of the flour (namely 5.0-6.0 grams yeast in each 500g flour).
Instuction
First, dissolved the yeast in 35-38 Celsius Degrees water, then mix the dissolved yeast into the flour ( also can put the dry yeast into the flour equably, add the right amount of warm water to make the dough for fermentation). The best ferment temperature is 35-38 Celsius Degress. Generally, the dough fermententation time is 40-60 minutes (can reduce or extend fermentation time according to specific temperature). after the honeycomb shape porosity appear in the dough , placed for 5-10 minutes and then put the dough into utensil or oven to make the food.
SHELF LIFE: 2 years unopened from date of manufacture at recommended storage conditions.
Once opened, shelf life is reduced to 48 hours.
STORAGE CONDITIONS: Store unopened in cool, dry conditions.
Once opened, store sealed and refrigerated.
PACKAGING: Inside Packing: Individual units vacuum packed in poly-laminate foil sachets. Heat sealed.
Outside Packing: Packed into cardboard carton
Sachets and Cartons packaging labelled with production codes and date of manufacture.
QUALIFICATION: ISO9001, HACCP, HALAL
TRANSPORTATION: Cool and dry, away from any materials without a strong odour.

LOADING DETAILS
PACKING SPECIFICATIONS CARTON MM QUANTITY/CONTAINER
OUTER SIZ 20' 40'
Length Width Height Volume N.W G.W TONS CARTONS TONS CARTONS
5KG x 5 540.00 285.00 290.00 0.045 25.00 26.10 17.10 684 25 1000
500G x 20 325.00 210.00 255.00 0.017 10.00 10.60 16.50 1650 25 2500
450G x 20 325.00 210.00 235.00 0.016 9.00 9.60 16.56 1840 25 2778
400G x 20 295.00 210.00 235.00 0.015 8.00 8.50 16.60 2075 25 3125
125G x 24 245.00 245.00 120.00 0.007 3.00 3.30 14.10 4700 25 8333
125G x 36 285.00 250.00 135.00 0.010 4.50 4.80 13.93 3094 25 5556
100G x 60 363.00 205.00 182.00 0.014 6.00 6.30 14.74 2457 25 4166
12G x 200 280.00 235.00 195.00 0.013 2.40 3.10 4.9440 2060    
11G x 200 265.00 375.00 130.00 0.013 3.96 4.32 9.21 2325 25 6313

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