Low Sugar Yeast

1.composition:
protein, amino acid, vitamin b, carbohydrate, calcium, iron and other trace elements.
2. Application:
this product is used for manufacturing steamed bun, steamed roll, bread, pastry, cookies, fried dough twist, twisted cruller and other fermented food.
3. Usage:
3.1. Common fermentation food
the 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 centigrade, and then mix the solution into flour(or mix the yeast directly into flour)with moderate lukewarm water to make dough. The best temperature for fermentation is 37 centigrade, 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.
3.2. For baker's use
the dosage of yeast is 0.8-1.2% of wheat flour weight (viz. Use 4 -6g yeast in 500g flour), other ingredients can be selected accordingly. Dissolve yeast into lukewarm water at 35 centigrade(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 37 centigrade, 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.
4. Storage:
keep in a cool and dry place. The shelf time is two years. The unsealed yeast should be stored in an airtight container and used up immediately, otherwise, the fermentation effect will be influenced. The yeast can be kept in refrigerator for a month. You may exceed dosage if yeast is out of shelf time.
5. Specifications: 5g,10g,15g,70g,75g,80g,90g,100g,125g,400g,450g,500g,5kg,10kg,15kg,20kg.