Blog
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![[Recipe] Hyper-Elasticity Hamburger](http://en.angelyeast.com/upload/images/2016/8/30113434483.jpg)
[Yeast & Baking] [Recipe] Hyper-Elasticity Hamburger
The hamburger taste mostly depend on the bread of hamburger. Good elasticity is an important indicator of hamburg bread. How to? Follow this...
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[Human health] A new skin care ingredient—Ferment Essence FC01
Ferment Essence FC01 is a magic filtrate extracted from selected glutinous rice from north latitude 30 degrees after the fermentation by natural wine yeast. With the fragrance of natural fermented rice and the appearance of clear and transparent, FC01 can quickly activate skin cells, act with multifunction of anti-aging, moisturizing and whitening.
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[Yeast & Baking] Semi-dry Yeast perfects frozen dough
Semi-dry Yeast is a strain of baker's yeast (Saccharomyces cerevisiae) specially designed to ensure optimum stability of yeast activity in frozen dough, also used in fresh dough.
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![[Product news]Angel yeast extract: the secret of high-quality yogurt](http://en.angelyeast.com/upload/images/2016/8/116528980.jpg)
[Microbial nutrition] [Product news]Angel yeast extract: the secret of high-quality yogurt
Rich in peptides, amino acids, nucleotides and vitamins, etc., Angel Yeast Extract is widely used in the field of food flavoring and bio-...
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[Human health] New Product Release- Saccharomyces Boulardii
Probiotics are the hottest topic of functional food ingredients in this year. Recently, Angel launched a probiotic- Saccharomyces Boulardii which was proven to be high-efficient in intestinal health.
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[Animal nutrition] Nucleotides for young animal diets
The deficiency of nucleotides in animal diets may reduce health and growth in animals. In high performing or growing animals, the need to supplement exogenous nucleotides can therefore be recommended.
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[Yeast & Baking] 10 questions you must know about yeast
Yeast on the market is a kind of safe and healthy fluffy biological products that can be classified as follow: According to the "sugar tolerance ", it can be divided into:High-sugar Yeast (for pasta formula in which the sugar accounts for over 7% of flour weight); Low-sugar Yeast (for pasta formula in which the sugar accounts for over 7% of flour weight)
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![[Product news] Yeast extract FM888](http://en.angelyeast.com/upload/images/2016/4/21114437244.jpg)
[Microbial nutrition] [Product news] Yeast extract FM888
After several rounds of improvement, yeast extract FM888 was luanch into international market outside of China. So many...
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[Yeast extract-savory] Five characteristics of Yeast Extract
As a new natural Umami enhangcing product, yeast extract is changing people's taste experience world wide, as people focus on...
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![[E-Business] A new O2O web platform has been finished](http://en.angelyeast.com/upload/images/2016/4/211284881.jpg)
[Microbial nutrition] [E-Business] A new O2O web platform has been finished
A new O2O web platform (Mr. Doctor) has been fnished by Angel Yeast, http://biolab.angelyeast.com/, this platform focus on...
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[Yeast & Baking] What is Frozen Dough?
Dough freezing is a technology that cutting off a progress when produce the bread under normal circumstances to get dough or semi-product.
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[Yeast & Baking] Characteristics of baking yeast
Yeast, is a pure biological fermentation agent bread, indispensable for the production of steamed bread, buns and other fermented pasta. It contains the essential amino acids, B vitamins, trace elements, carbohydrates, and a variety of bio-active substances.
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[Yeast & Baking] Application of Angel Yeast in Soda Crackers
Soda biscuit is one kind of fermented biscuits, which is characterized by first adding yeast to part of the wheat flour and then stirring into the dough.
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[Yeast & Baking] Number One Toast Procedure
With unique seed soup fermentation process and Angel's mixes and baking ingredients, a wide variety of bread series with good taste, rich wheat aroma and longer preservation can be made to meet the needs of more customers.
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[Yeast & Baking] Frozen Dough Procedure for Bakery
The Frozen Dough Procedure is the prcedure that the dough or semi-finished bread is obtained through a process interruptione of the normal production process, the dough or semi-finished bread being processed is conducted rapid freezing ( at 30℃ or less), and then stored at -18 ℃. the frozen dough's shelf life ( -18 ℃ storage) can reach 3-6 months, usually to be used up within 3 months.
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[Yeast & Baking] Why Choose Angel Semi-dry yeast?
Free-flowing particles, also in frozen state; Easily scaled, also via automated scaling devices; Simply packed in sealable polythene bags, because this yeast is not affected by either oxygen or moisture.
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[Yeast & Baking] Development and application of new type youtiao raising agent (aluminum-free)
As the Chinese traditional food, youtiao is made of flour, water and bulk agent in the deep-fried method at high temperature, the finished product has golden color, tastes crispy outside and soft inside, which is deeply loved by the Chinese people!
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[Yeast & Baking] Application of Sugar-free Bread Improver
Through massive experiments, the author finds that the bread improver with good effect in sweet dough cannot achieve the same effect in...
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[Yeast & Baking] Characteristics of Angel yeast in bread production
As a specialized yeast manufacturer in the world,Angel keeps up with the pace of times, focuses on the updating of product. Angel Gloden ...
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[Yeast & Baking] Application of Angel Mantou Improver
Angel Mantou Improver can make the surface of the Pau smoother, increase the final volume and keep more nutrient. Make the internal tissue finer, the taste softer, the whiteness better.
