Wuxi General Corp. of Supply & Marketing
Main products:Cereal Cleaning Equipment,Flour Milling Equipment,Feed Milling Equipment,Rice Milling Equipment,Oilseed Milling Equipment
Contact Us
  • Contact Person : Mr. Xu zhihui
  • Company Name : Wuxi General Corp. of Supply & Marketing
  • Tel : 86-510-82755701
  • Fax : 86-510-82705359
  • Address : Jiangsu,Wuxi,77 Jian Kang Road
  • Country/Region : China
  • Zip : 214001

Dry Yeast

Dry Yeast
Product Detailed
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Related Product Searches:Dry Yeast,High Quality,Dry Yeast, active dry yeast,High Sugar
We offer our high quality instant yeast and active dried baking yeast for bread making in the bakery trade. 500g Package.

Especially for flour fermentation, which is finely processed from excellent pure natural molasses by use of biotechnology. This product is free of additives or chemical composition, accords with modern health philosophy and is praised to be the best one for its high nutrition, fast fermentation and high activity.


1. For common fermentation foodThe suitable mixture ratio of yeast and flour is 0.3-0.5% of flour weight (viz. 1.5-2.5g yeast for 500g flour). Dissolve yeast in water at 35, and then mix the solution into flouror mix the yeast directly into flourwith moderate lukewarm water to make dough. The best temperature for fermentation is 38, and it may take 40-60 minutes (the fermentation time is changeable at different indoor temperature).When small holes appear in the dough, the dough can be molded. 5-10 minutes later, put the shaped dough into oven.

2. For bakers useThe dosage of yeast is 1.0-1.2% of wheat flour weight (viz. use 5-6g yeast in 500g flour), other ingredients can be selected accordingly. Dissolve yeast into lukewarm water at 35 (moderate water), and then mix the solution into wheat flour with some lukewarm water to make dough. The dough is leavened at the temperature around 38, and the fermentation time can be adjusted longer or shorter in accordance with the dosage of yeast and ambient temperature. After proper fermentation, put the fermented dough into oven.

Dry Yeast

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