High Sugar Active Dry Yeast
High Sugar Active Dry Yeast
High Sugar Instant Dry Yeast
It is especially fit for bakery products with high sugar content (more than 8%) and high oil content like sweet bread, toasts, rolls and donuts.It has high sugar tolerance, strong activity, quick fermentation and powerful oven-spring. The finished products have big volume, regular inner structure, pleasant and delicious taste.
Prevailing brands: New Aule
CERTIFICATE OF ANALYSIS
SPECIFICATION
| ITEM | NEW AULE INSTANT DRY YEAST |
| TYPICAL CHEMICAL ANALYSIS | |
| Moisture | ≤5.0% |
| Protein | ≈46.79 |
| Trehalose | ≈16.16 |
| Ash | ≈5% |
| Fats | 1.0-1.5% |
| Cellulose | 1.2-1.5g/100g |
| Cholestrin | Negative |
| Mineral Content | |
| Vitamin B1 | 1.5mg/100g |
| Vitamin B2 | 0.5mg/100g |
| Vitamin B6 | 0.05mg/100g |
| Natrium | 10-13.6mg/100g |
| Ca | 80~100mg/100g |
| Total Microbiological Analysis | |
| Total Bacterial Count | ≤1.0 X 107g |
| Salmonelia | Negative |
| Pb | ≤1.0mg/Kg |
| As | ≤1.5mg/Kg |
FACTORY
LABORATORY
EQUIPMENTS
Packing Available:
500g×20pcs/ctn; 5kg×2pcs/ctn; 15kg×1pc/ctn; 25kg x 1pc; 30kg x 1pc.
Usage Tips:
1. The general dosage is 0.5%-1.0%. Slight adjustment is workable, subject to the user’s formula and custom.
2. It is fit for the bread formula with sugar content less than 25% and oli content less than 15%.
3. It should not be added to the flour together with preservative, salt or fat at the same time.
4. The most suitable temperature for the products and the dough is from 28 to 35°C which ensures the best performance. In hot summer, the products should not be mixed directly with ice water while the appropriate temperature of water is around 10°C. In cold winter, the products should not be mixed directly with hot water at the temperature above 35°C.
5. Scales, thermograph and hygroscope is strongly recommended to achieve ideal performance.
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