DanBaoLi Industry Yeast

DanBaoLi Industry Yeast
Danbaoli Industry Yeast is applicable for industrialized production of different kinds of Mantou and leavened flour products. It is integrated with 100% French Lesaffre professional technology and quality control, and is customized for industry clients, safe, reliable and convenient for operation.
High-sugar: yeast; food additive (Sorbitan Monostearate (E491), Vitamin C (E300))
Low-sugar: yeast; food additive (Sorbitan Monostearate (E491))
Danbaoli Industry High Active Instant Dry Yeast High Sugar is applicable for high-sugar dough (sugar content more than 5%)
Danbaoli Industry High Active Instant Dry Yeast Low Sugar is applicable for low-sugar dough or sugar-free dough (sugar content between 0% and 10%)

Packaging Specifications: 5kg × 2 bags /case
Suggested level of use: generally, 0.3-0.5% for northern Mantou; 0.5-1% for southern Mantou (to be adjusted depending upon flour, recipe, process and ambient temperature)
Usage: mixed in the flour, or upon kneading, mixed in the dough, avoiding direct contact to fat and ice water
Storage Method: stored in a shady, cool and dry place; once package is opened, frozen with bag neck tightly sealed
Shelf life: 2 years