The efficiency of bread fermentation is a focal point for industrial Bakers!

• By reducing fermentation time and speeding up the production process, bakers can produce a large quantity of bread at a faster rate, meeting market demand and increasing profits.

• Improving fermentation efficiency also helps to reduce time, energy, and labor resources consumption, thus lowering production costs.

• Shortening the production cycle enables faster entry into the market and meets consumers' demand for fresh bread.

• By controlling and enhancing fermentation efficiency, industrial users can ensure the stability and consistency of bread quality, meeting consumers' expectations for high-quality bread.

1. Angel Industrial Instant Dry Yeast (High Sugar Tolerance)

Advantages:

• Stable and reliable quality, meeting the requirements of industrial users

• Strong resistance to preservatives, with excellent application effects in the medium to long shelf life bread

• Good performance in cold resistance when added to the dough, with outstanding effects in puff pastry bread such as hand-torn bread

• Large packaging, convenient to use, high-cost performance, especially suitable for industrial users

2. Angel Fresh Yeast

Fresh yeast is a type of yeast that has not undergone the drying and granulation process, with a moisture content of about 65%. The live cell rate of the yeast is basically above 99%, serving as the predecessor to dry yeast.

Advantages:

• Strong vitality

• Fast fermentation speed

• Rich fermentation flavor

• Strong fermentation power after rising

• Low usage cost

Fresh is Best!

The optimal taste time of bread is limited after it is baked. From the moment bread is baked, it gradually loses its luster, hardens, loses moisture, and flavor, leading to the phenomenon of "bread aging". This is a problem that all bakers have to face. For long-lasting bread, the problem of bread aging is even more serious. The only thing bakers can do is to use technology and add ingredients to slow down the process of bread aging.

Angel Super soft Bread Improver

Advantages:

• Enhances the network structure of dough, improves the gas retention and baking elasticity of the dough, makes the baked food tissue denser, increases volume, and makes the product fluffy and soft

• Maintains humidity, delays aging, prolongs shelf life, and reduces waste of finished products

As the market continues to evolve and grow, industrial bakers can optimise the shelf life of bread with convenient, effective solutions that deliver stable and quality results.

Click here and Feel free to ask a sample!

About Angel:

Angel Yeast Company is a high-tech listed company specializing in yeast and biotech. Product business covers Yeast and Baking, Yeast Extract-Savoury, Nutrition & Health and Biotechnology fields. It is one of the world's leading companies in the yeast industry. Angel has 12 holding subsidiaries and provides products and services for more than 150 countries and regions.

http://en.angelyeast.com/

Press contact:

ANGEL YEAST CO., LTD

Address: 168 Chengdong Avenue, Yichang, Hubei 443003, P. R.China

Tel: +86-717-6369520, 6369558

Fax: +86-717-6370680

email: qichuang@angelyeast.com