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NATU instant dry yeast is natural, nutritive, rapid rise your bread dough and health for your body.
NATU instant dry yeast don't contain any preservative.
Good fermentation ability of NATU instant dry yeast, is a good helper of the baker and housewives, NATU instant dry yeast is make it easier in your bakery and your kitchen.
NATU intant dry yeast can be added into your flour dough directly, you don't need to dissolve NATU instant dry yeast into water in advance.
Instant dry yeast also know as bread yeast, dry yeast, baking yeast, active yeast, instant yeast, active dry yeast.
Instant dry yeast is divided into: high sugar tolerance type instant dry yeast and low sugar tolerance type instant dry yeast.
Package method of instant dry yeast
For bakery
20kg/vacuum bag, 10kg/vacuum bag 5kg/vacuum bag
500g/vacuum bag, 450g/vacuum bag
400g/vacuum bag, 125g/vacuum bag,100g/vacuum bag
For home
15g/aluminium foil bag, 13g/aluminium foil bag, 10g/aluminium foil bag
Application Fields of instant dry yeast
For bakery to rise dough to make bread or other pastry food.
For flour mills, to add into flour to make premix bakery product at different recipes, so that housewives can make it easy in kitchen.
For housewives, yeast can be packed into small bags, like 15g,13g,11g, etc., it is easy to raise bread dough at home.
The influence factor to instant dry yeast
1. The influence of sugar.
The difference of low sugar tolerance type and high sugar tolerance type:
Low sugar instant dry yeast suitable for the bread dough that contain less than 7% sugar of the flour. The dosage is around 0.3%-1% or more of the flour weight.
High sugar instant dry yeast suitable for the bread dough that contain more than 7% sugar of the flour.The dosage in making bread is around 0.6%-1% of the flour weight.
Detailed dosage should according to all the influence factors.
2. The influence of salt, when the salt get to 2%, the fermentation ability of instant dry yeast will be influenced.
3. The temperature, the best temperature should be 26-28, don’t upper than 38-39.
4. PH value: the PH value of bread dough with instant dry yeast should be in the middle of 4.5-5.0.
5. The time, the best fermentation time is 60-90minutes or more according to the specific condition.
6. The flour, strong flour or plain flour will influence the fermentation ability. Strong flour has much more gluten then plain one. If your bread stops rising, it’s usually not because the instant dry yeast isn’t working (or has died); it’s because the gluten has somehow become “leaky,” failing to retain CO2.
7. Other detailed ingredients also influence the fermentation ability of instant dry yeast, like milk, butter, etc.
