Produced on liquid growth mediums derived from high-glutation molasses.
Mostly used for the food and bread baking industry.
Dry deactivated yeast has high restorative capacity, act as a reducer on the gluten network, thus ensuring easy dough sheeting and preservation of the even shape both before and after baking.
Main properties and advantages:
- high reducing capacity;
- easy dough sheeting,
- shape preservation,
- gluten network reducer,
- perfect for pizza and bread baking,
The recommended dosage of deactivated yeast is 0.1% to 0.3% of the flour weight.
100% pure Do not contain GMO, soya, gluten, and products of animal origin.