INSTANT DRY YEAST
FOR CHILLED DOUGH
A yeast strain specially developed for chilled dough stored at 0-10°C enters a dormant state under refrigeration, preventing damage to gluten caused by dough fermentation. After the temperature increased, the yeast rapidly enhances its activity, enabling rapid fermentation to occur.
Non-fermentation at low temperature
Ensure the stability of chilled dough and avoid uncontrolled yeast fermentation from affecting the baking results.
Rapid fermentation after temperature increased
After the dough has been restored to a temperature of 30°C, the yeast activity rapidly increases, resulting in a fast and stable fermentation of the dough.
Suitable for flexible production
Provide bakers with a more flexible production way to increase success rates and reduce material waste in bread making.
Wide applicability
Appropriate for sugar-free and low-sugar formulas, maintaining superior fermentation performance in formulas with 0-15% sugar content.
Shelf life: 2 years, store in a cool and dry place
Packing: 450g*20, 500g*20, 5kg*2, 10kg*1
