“BAKER” dry baker’s yeast

General description: BAKER” light-yellow dry yeast is baker’s yeast of instant type, which is characterized by high fermentation activity. Qualitative characteristics: “BAKER” yeast vigor is 20-26 minutes according to State Standard N28483-90 (time needed for dough rise for 70 mm). Dry substances in dry yeast make 94-97%. Recommended for use to both: large factories, producing bakery products and households.

The advantage of dry yeast of instant type is that it is mixed directly with flour and makes the baking process easier.

Ingredients:
Natural yeast (Saccharomyces cerevisiae), food emulgator
100g “BAKER” dry yeast comprises:
Proteins - 46.0g
Fat – 6g
Carbohydrates - 43.0g

Energetic value - 385 kCal.

Method of application:
To make dough, this type of yeast is directly mixed with flour and other ingredients (can be preliminarily mixed with water (38 °C) in proportion of 0.5l water to 100g yeast, left for 10 minutes, well stirred and used according to recipe).

Dosage:
Bakery producers can use yeast according to their own recipes, but to homemakers our company suggests to use 5-10g (1-2 teaspoon) “BAKER” yeast for 1kg of flour.

Packaging:
Dry yeast is represented in 10g, 70g, 80g, 100g retail metallic polypropylene packages, as well as in 5kg, 10kg and 20kg bags for large bakery producers.
10g packages of dry yeast are sold in sets of 10pcs per set, which are packed into pasteboard boxes of 40pcs (four sets) each.
70g, 80g and 100g packages are packed into pasteboard boxes of 40pcs per box.

Weight of a pasteboard box with 10g packages is 4kg.
Weight of a pasteboard box with 70g packages is 2.8kg
Weight of a pasteboard box with 80g packages is 3.2kg
Weight of one pasteboard box with 100g packages is 4.0kg

Storage:
Storage conditions: dry, cool place (at temperature no higher than +15°C). Expiration date: 1 year from production date.

To achieve maximum result, it is recommended to use yeast together with “BAKER+” or “BAKER Extra” complex improvers. See Table of results