Now Angel's New instant dry yeast sachet pack for home use is prevailing. Featuring the sachet pack, they are convenient for home baking and sanitary.
The Angel Instant Dry Yeast 125g vacuum pack is your great choice if you often bake at home. And they are manufactured in both China and Egypt plant, so they are close to Europe market.
Angel Yeast launched the new Yeast series, Premium Instant Dry Yeast with stronger gassing power, saving proof time by 10-30%, more resistant to cold water, larger volume for bread and long-lasting and stable active.
This product has higher sugar tolerance, faster fermentation, and is suitable for heavy sugar & oil breads.
This product is suitable for the sugar-free and low-sugar (sugar contents ranging from 0-7%) bread.
This product is a sugar-tolerant yeast with added high-efficiency bread improver,with 1% of dosage, no additional improvers needed.
Super 2 in 1 instant dry yeast (low sugar)
This product is a low sugar yeast with added high-efficiency bread improver,with 1% of dosage, no additional improvers needed.
Fresh yeast (sugar-tolerant)
With high sugar tolerance, fast fermentation, this product is suitable for heavy sugar & oil breads (recipe containing more than 7% sugar)
This product is especially suitable for making sugar-free and low-sugar breads. Dosage: 2-3% of the amount of flour. Keep it at 0℃.
It's a newly yeast product designed for bakery and frozen dough industry. It's Nice flavor,More powerful,Good fluidity, Storage & operation easy,Long shelf life than fresh yeast and More favorable for frozen dough.
Pizza instant dry yeast
It's a kind of Instant Dry Yeast special for Pizza making.
Inactive dry yeast
Glutathione yeast for natural dough relaxation, it is suitable for French bread, Pisa, Biscuit, Mooncake, etc.
This product is specially designed for flat bread and suitable for all kinds of Non and pita bread.
This product is instant dry yeast produced by special yeast strain and fermentation process, which is suitable for sweet dough with sugar levels of above 10% on ﬂour weight, especially for rich dough with sugar levels of above 25%.