Yellowish instant dry bakery yeast

1.OEM is available. 2.Fermentation rate more than 650ml/h. 3.ISO,HACCP,HALAL,QS,etc. 4.High activity. 5.Quick delivery.

The table of the dry yeast

Properties	Dry Yeast	Types of test*	Tested Yeast
- Moisture in % per block (max)	10	According to the proof n. 879	5.13
- Ashes in % per block (max)	8.5	According to the proof n. 879	7.8
- Power of yeasting % (min)	80	According to the proof n. 879	84
- Ability to spread in water	Gluey Solution	According to the proof n. 879	Gluey Solution
Arsenic Maximum permitted     (mg/ kg)	0.5	According to IQS814/2000	Negative
Plumb Maximum permitted     (mg/ kg)	1	According to IQS814/2000	Negative
Soft compressed yeast(million/g)	≤1.5	Conformed to IQS 365	1.3
Dry yeast   million/g   (/dry weight)	≤8	Conformed to IQS 365	7.6
* Pilot Testing Methods considered a reference when in disagreement

Packing	500g/sachet	20sachets/carton	1750cartons/20'FCL
Net Weight	0.5kg/sachet	10kg/carton	17.5tons/20’FCL
Gross Weight	0.525kg/sachet	10.5kg/carton	18.375tons/20’FCL
Volume	28cbm/20'FCL
Other Packing	11g,15g,100g,125g,400g,450g,5kg.
Certification	ISO, HACCP, HALAL, QS, etc.
Fermentation rate	More than 650ml/h.

Tailong dry yeast sources from nature beet.Its a environmental product.The dry yeast has two kinds:low sugar yeast and high sugar yeast.

OEM is available.(Doing your own brand is accepted.)

Introduction:

1.We are professional in producing Bakery Yeast with more than 40 years' experience.

2.Made of beet molasses.

3.Color:yellowish

4.Fermentation rate≥650ml/h.

5.Aspect:Clean, free of dirt, impurities, strange matters, insects and theirs remains.

6.Ingredients:Free of all preservatives, flavorings and added colorings completely.

7.Free of all the filling agents liking flour and starch matters.

8.Smell and flavor:Have a special, accepted smell and flavor and is free of unwanted odors.

9.We have the certificate of HACCP,HALAL, ISO,etc.

10.Use: Instant dry yeast often allows for speedy and uniform absorption within the dough. This yeast can be added directly to the mixer by mixing it dry with the flour or by sprinkling it on top of the dough when mixing begins.

11.Packaging:The dry yeast is packed in appropriate healthy containers that isolate moisture and it from decaying in storage.

12.Storage:The dry yeast is stored in storage with good ventilation under normal storing conditions (temperature 25 °C)

Yellowish instant dry bakery yeast