Activity along the high speed of fermentation, low dosage requirement.
fermentation ability: good expansion into the furnace.
resistant salt, oily ,sugar strong.
manufactures unique flavor in color .
Usage :
Stir yeast and flour at first, then mix in other raw materials.
Dosage:
The dosage of the leaven is decided by the quantity, the species of the flour and the craft requirement of the creations.
The dosage for bread maki is usually 0.8%-1.2% of the weight of flour.
The dosage for plain wheat roll making is 0.3%-0.8% of the weight of flour.
Remarks: Never mix with water directly before mixing with flour.
fermentation ability: good expansion into the furnace.
resistant salt, oily ,sugar strong.
manufactures unique flavor in color .
Usage :
Stir yeast and flour at first, then mix in other raw materials.
Dosage:
The dosage of the leaven is decided by the quantity, the species of the flour and the craft requirement of the creations.
The dosage for bread maki is usually 0.8%-1.2% of the weight of flour.
The dosage for plain wheat roll making is 0.3%-0.8% of the weight of flour.
Remarks: Never mix with water directly before mixing with flour.
Shelf life: 24 months from the date of packed.
Store guide: Store in a cool and dry place.
The Package:
Vacuum-packed
500g*20/carton
Fermentation :Low sugar 1000ml-1200ml/1h; High sugar 1400ml-1700ml/2h
Moisture:4-5%
Vacuum-packed
500g*20/carton
Fermentation :Low sugar 1000ml-1200ml/1h; High sugar 1400ml-1700ml/2h
Moisture:4-5%
