General description: Pressed bakery yeast “BAKER” is represented as light color bricks of 1kg, which have high fermentation activity. It is recommended to large producers of bakery products.
Qualitative characteristics: “BAKER” yeast vigor is 20-26 minutes (time needed for dough rise for 70mm). Dry substances in pressed yeast make 30-32%.
Method of application: Before applying “BAKER” pressed yeast needs to be ground down and mixed with hot water (38° С) until resovled. Mix resulted yeast milk with flour.
Dosage:
Use 1-1.2% of applied flour.
Packaging: “BAKER” pressed bakery yeast is packed in a special package used for food products:
Weight of one package is 1kg. In one pasteboard box there are 12 bricks. Weight of a pasteboard box is 12kg:
Storage:
Temperature: 0 + 4 °C (in refrigerator).
Expiration date: 16 days.
For maximum result, it is recommended to use this type of yeast together with “BAKER+” or “BAKER Extra” complex improvers. See Table of results
