Angel Super 2in1 Improver And High Sugar Dry Yeast For Bread

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  • >=17 Metric Tons
    US $2800.00
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Overview
Quick Details
Product Type:
Swelling
Place of Origin:
Hubei, China (Mainland)
Brand Name:
Angel
Model Number:
sugar tolerant
Packaging:
Vacuum Pack
Certification:
ISO, BRC, KOSHER
Form:
Powder
Shelf Life:
24 months
Weight (kg):
10 kg
Swelling Type:
Yeast
Ingredients::
Yeast, sorbitan monostearate, effective bread improver.
Package::
Vacuum packaging 500g*20/carton
Dosage::
1%, no additional improvers needed
Preservation and shelf life::
Please keep in dry and cool places; shelf life is 2 years
Additives::
0.5
Supply Ability
Supply Ability:
500 Metric Ton/Metric Tons per Month
Packaging & Delivery
Packaging Details
500g/bag,500g*20/carton
Port
Yichang/Shanghai, China

Detailed Product Description of Angel Super 2in1 instant dry yeast:

 

1. This product contains the bread improver, and can be used without bread improvers; easy to use and cost savings;

2. It can effectively improve the stability of fermentation, enhance the expansion in the oven, increase the volume and improve the color of the bread.

3. 5%-25% sugar tolerance.

 

Descriptions of "Angel" Super 2-in-1 Instant Dry Yeast (Sugar Tolerant):

1. Ingredients: Yeast, sorbitan monostearate, effective bread improver;

2. Dosage: 1% of the amount of flour (Note: no additional bread improvers are needed);

2. Usage: Mix the baking yeast and other dry ingredients first; and then add water and stir them well;

 

Packaging :

(1) 500g×20/carton (vacuum packing);

(2) Outer carton package size: 320×230×260mm;

(3) Quantity in a 20 ft container: 1700 cartons;

4. Shelf life: 2 years in dry and cool places;

5. Product code: 80000141.

 

Applications of "Angel" Super 2-in-1 Instant Dry Yeast (Sugar Tolerant):

Suitable for 5% to 25% sugar in the bread, easily qualified for all kinds of heavy sugar, heavy oil recipes;

Notice on "Angel" Super 2-in-1 Instant Dry Yeast (Sugar Tolerant):

(1) This kind of baking yeast should be avoid to mix directly with oil, water or ice etc.;

(2) Oil should be added after all the other ingredients are mixed well;

(3) Best temperature of the flour dough: 25-28°C.