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Angel Yeast Unveils Innovative GSH05 Dough Relax Agent at Pizza Expo

On March 19th, the Pizza Expo kicked off in Las Vegas, United States, featuring Angel Yeast as a leading global manufacturer of yeast and yeast-derived products. The spotlight was on the launch of a unique combination of baking yeast, baking powder, yeast protein Angeopro, dough relax agent GSH05/GSH05-S, frozen dough improver F-99, and customized yeast solutions.

Terry Li, Director of Bakery Department, North America Division, highlighted the company's relentless pursuit of excellence in selecting a yeast strain rich in glutathione to create the Angel GSH05 dough relax agent. This special yeast strain undergoes careful fermentation, inactivation, concentration, and spray-drying to create a premium dough relax agent surpassing traditional pasta yeasts in glutathione content.

The GSH05 distinguishes itself by its ability to address a common challenge in pizza dough preparation - shrinkage due to strong gluten content. By incorporating just 0.2%-0.3% of Angel GSH05 into pizza dough formulations, culinary artisans can achieve enhanced dough stability, ensuring a consistently delightful dining experience for patrons.

In addition to the GSH05 revelation, Angel Yeast showcased a diverse array of acclaimed products at the expo, signaling their ongoing commitment to catalyzing growth and fostering innovation within the dynamic realm of baking and culinary arts to create a tasty, nutritious and sustainable future.

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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.

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

Tel: +86-717-6369520, 6369558

Fax: +86-717-6370680

Email: lizhi@angelyeast.com

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