|Crude Protein (%)||≥48.0|
|Total Amino Acid Mass Fraction (%)||≥45.0|
|Mannosan + β- glucan (%)||30.0~35.0|
|Usage:||Suitable for making salty bread (low sugar) and sweet bread (high sugar)|
|Dosage:||1.0-1.2% for bakery bread or 0.3-0.5% for others.|
|Storage:||In dry & cool place|
|Shelf Life:||2 Years when properly stored|
|How to Use||a) Mixing the yeast into flour,add water,and then stir well.Or knead with the paste as dough for fermenting.|
|b) Control the water temperature and the fermenting temperature at 35~38℃.|
|c) Avoid directly adding the bread yeast into oil or cold water.|
The principle is to use yeast rich in 48-50% of protein, 8-10% of nucleic acid, through yeast autolysis and enzyme hydrolysis into amino acids and nucleotides of the aqueous solution, concentrated into a paste or by spray drying into a powder product, its taste is delicious, rich in nutrients, if by Merad biochemical reaction can be formed with seafood, beef, chicken and pork flavor flavored condiments, favored by people, Europe and the United States has long used yeast MSG instead of monosodium glutamate.
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