Qualitative characteristics of our yeast

Aerogenic Capacity

----Yeast "BAKER" with added improver "BAKER+" or "BAKER Extra" ----  Yeast "BAKER" ----  Other yeast

Dough Volume

----  Dough with “BAKER” yeast and “BAKER+” or "BAKER Extra" improver ----  Dough with “BAKER” yeast ----  Dough with other yeast

Freshness of bread

----  Bread with “BAKER” yeast and “BAKER+” or "BAKER Extra" improver ----  Bread with “BAKER” yeast ----  Bread with other yeast

Results of our products testing

Trial baking has been conducted in the experimental bakery of our plant. Three different types of dough have been prepared simultaneously. The same sort and amount of flour and the same amount of salt have been used, as well as the same period of time has been spent on kneading, ripening and baking under the same conditions for all 3 types. The difference was only in the ingredients composition.

	1st experiment	Flour - 99.7g Water – 57g Salt -1.5g Dry yeast “BAKER” - 0.5g Improver “BAKER+” - 0.3g TOTAL - 159.0g
	2nd experiment	Flour -100g Water – 57g Salt - 1.5g Dry yeast “BAKER” - 0.5g TOTAL 159.0g
	3rd experiment	Flour – 100g Water – 57g Salt -1.5g Other dry yeast - 0.5g TOTAL - 159.0g