News & Events

Yeast & Baking

  • Angel Cup Creative Bread Contest for Vocational School Students

    Angel Cup Creative Bread Contest for Vocational School Students

    The first Angel cup contest for creative bread was held in Shanghai on October 25th. This contest lasted for 2 days. 24 contests from 12 universities attended this contest fighting for the champion. After two days' fierce competition, Guangdong trade vocational technical school won the gold medal of this contest.

  • [Recipe] DIY French classic bread—Brioche

    [Recipe] DIY French classic bread—Brioche

    Today the recipe that we recommend uses Vienna yeast dough premix, which has better dough control, extremely good flavor and in-oven jump. And this needs no overnight ferment but can easily make the classic Brioche.

  • China’s first Gold Medal in World Bakery Championship Sense the Power of Angel Yeast behind this medal

    China’s first Gold Medal in World Bakery Championship Sense the Power of Angel Yeast behind this medal

    On October 19, the curtain descended down on the great arena of the 44th WorldSkills Competition held in Abu Dhabi. 52 competitors of China won 15 gold medals, 7 silver medals, 8 bronze medals and 12 prizes of excellence in 47 competing programs. With 15 gold medals, China ranks herself on the topof the gold medal tables, which is also the best result in the history for China of entering this competition. Chinese competitor Cai Yeshao won the gold medal in the bakery program and also made the record in the debut of Chinese Team in this program.

  • Angel's Yeast, Selected as Bakery Ingredient for WorldSkills Competition

    Angel's Yeast, Selected as Bakery Ingredient for WorldSkills Competition

    The fortieth WorldSkills Competition will be held during 14th-19th October 14, 2017 in Abu Dhabi, Angel’s yeast products are selected as bakery ingredients for this competition.

  • Super soft improver-Healthy aid for bread softness

    Super soft improver-Healthy aid for bread softness

    According to statistics, the waste in family consumed food is not only astonishingly huge, but also at an increasing rate. Referring to cereals especially bread, the waste comes firstly from the mould, secondly from the aging of bread, which makes the bread hard and dry and causes a decline in quality. So how to prolong the bread life meanwhile reducing the chemicals and additives, which means maintaining the bread excellent eating quality at long term and minimizing food waste, is actually our initial impetus to develop the super soft improver.