Yeast
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Jenico Compressed Yeast
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Jenico Compressed Yeast 15kg
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Jenico Comporessed Yeast Frozen Dough
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Jenico Compressed Yeast(A)
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Jenico Instant Yeast
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Jenico Instant Yeast 4g
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Saf Instant Yeast (R) 125G
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Saf Instant Yeast (R) 500G
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Saf Instant Yeast (G) 500G
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Angel Instant Yeast (R) 500G
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Angel Instant Yeast (G) 500G
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Saf Frozen Yeast for Frozen Dough(W)
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Saf Frozen Yeast for Frozen Dough (G)
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RED STAR Fresh Yeast
Saf Frozen Yeast for Frozen Dough (G)
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Product Details
Features
| Precautions | |||||||||||||||||
| - Best before 2 years from the production date, keep frozen (-18℃) | |||||||||||||||||
| Product Features | |||||||||||||||||
| - Tolerance to very low temperature & optimize the activity for frozen dough condition. | |||||||||||||||||
| - Enable dough to keep frozen over 3months and produce high-end product | |||||||||||||||||
| - The gold label is suitable for high sugar products | |||||||||||||||||
| - Developed to make up for the flaw of compressed yeast and instant yeast. | |||||||||||||||||
| Usage | |||||||||||||||||
- The frozen dry technology is unique skill which is developed by The Lesaffre only in the world, enable to give long shelf life and excellent activity by reducing moisture content without damage of yeast cell wall | |||||||||||||||||
| - Can directly mix with flour evenly in bakery process as the frozen granule type | |||||||||||||||||
| - Tolerance to very low temperature & optimization of activity for frozen dough condition. | |||||||||||||||||
| - Enable dough to keep frozen over 3months and produce high-end product | |||||||||||||||||
| - The gold label is suitable for low sugar dough and the white label is for high sugar | |||||||||||||||||
- Using compresed yeast needs much amount of yeast, causing shortening the shelf life with small volume and off-flavor , reducing the fermentability in final product by the extinction of yeast cell in frozen condition. | |||||||||||||||||
| ★ LHIS ? | |||||||||||||||||
| - Developed to make up for the flaw of compressed yeast and instant yeast, improved the stability of frozen dough | |||||||||||||||||
| - enable the shelf life of frozen dough over 3 months | |||||||||||||||||
- LHIS is made with strain which has a tolerance to very low temperature and has 20% of moisture content by frozen dry process which is unique technology developed by The Lesaffer only in the world | |||||||||||||||||
| - Kept best activity of yeast during freezing storage period, manufacturing excellent products in thawing-proofing process | |||||||||||||||||
- Since Fresh Yeast contains moisture more than 70%, Fresh Yeast has a very short shelf life about 20 days. LHIS highly recommended for Frozen dough, because while defrosting the Frozen dough, the moisture damage the yeast cell membrane and affect the last ferment of product. | |||||||||||||||||