MAAS Instant Yeast 100g / OEM / Dry Yeast
Baker's Instant Dry Yeast, vacuumed packing products, be used for fermentation for all kinds of pasta, such as bread, cake, biscuit, and so on. With pure natural, high nutrition, fast fermentation, long shelf life, easy usage, it is a kind of health, safety, biological food products.
Detailed description
Select active dry yeast, pure natural, fast fermentation, quality products.
Baker's Instant Dry Yeast, vacuumed packing products, be used for fermentation of all kinds of pasta, such as bread, cake, biscuit, and so on. With pure natural, high nutrition, fast fermentation, long shelf life, easy usage, it is a kind of health, safety, biological food products.
| PRODUCT SPECIFICATION | |
| PRODUCT CATEGORY: |
Bakers Instant Dry Yeast - low sugar/high sugar Feed Active Dry Yeast |
| PACKAGING TYPES: | 5kg, 500g, 450g, 400g, 125g, 100g, 25g, 20g, 15g, 12g, 11g, 10g. |
| DESCRIPTION: | Free flowing light fawn coloured rods granule formed by controlled temperature air-drying of a filtered yeast suspension with added rehydration agents. Yeast is cultivated from a pure strain of saccharomyces cerevisiae. |
| INGREDIENTS: | Baker's Yeast ( Saccaharomyces cerevisiae), Emulsifier |
| QUALITY STANDARD: | The People's Republic of China Food Yeast Processing Standard GB/T 20886-2007 |
| APPLICATIONS: | Especially formulated for use in doughs containing of 0-7% sugar (low sugar) and 7-18% sugar (high sugar) in formula ( on total weight) |
| COUNTRY OF ORIGIN: | Product of China |
| DIRECTIONS FOR USE: |
1. Ordinary fermented food 0.3-0.5% yeast dosage of the flour (namely 1.5-2.5 grams yeast in each 500g flour). 2. Bread 1.0-1.2% yeast dosage of the flour (namely 5.0-6.0 grams yeast in each 500g flour). Instuction First, dissolved the yeast in 35-38 Celsius Degrees water, then mix the dissolved yeast into the flour ( also can put the dry yeast into the flour equably, add the right amount of warm water to make the dough for fermentation). The best ferment temperature is 35-38 Celsius Degress. Generally, the dough fermententation time is 40-60 minutes (can reduce or extend fermentation time according to specific temperature). after the honeycomb shape porosity appear in the dough , placed for 5-10 minutes and then put the dough into utensil or oven to make the food. |
| SHELF LIFE: |
2 years unopened from date of manufacture at recommended storage conditions. Once opened, shelf life is reduced to 48 hours. |
| STORAGE CONDITIONS: |
Store unopened in cool, dry conditions. Once opened, store sealed and refrigerated. |
| PACKAGING: |
Inside Packing: Individual units vacuum packed in poly-laminate foil sachets. Heat sealed. Outside Packing: Packed into cardboard carton Sachets and Cartons packaging labelled with production codes and date of manufacture. |
| QUALIFICATION: | ISO9001, HACCP, HALAL |
| TRANSPORTATION: | Cool and dry, away from any materials without a strong odour. |
| LOADING DETAILS | ||||||||||
| PACKING SPECIFICATIONS | CARTON MM | QUANTITY/CONTAINER | ||||||||
| OUTER SIZ | 20' | 40' | ||||||||
| Length | Width | Height | Volume | N.W | G.W | TONS | CARTONS | TONS | CARTONS | |
| 5KG x 5 | 540.00 | 285.00 | 290.00 | 0.045 | 25.00 | 26.10 | 17.10 | 684 | 25 | 1000 |
| 500G x 20 | 325.00 | 210.00 | 255.00 | 0.017 | 10.00 | 10.60 | 16.50 | 1650 | 25 | 2500 |
| 450G x 20 | 325.00 | 210.00 | 235.00 | 0.016 | 9.00 | 9.60 | 16.56 | 1840 | 25 | 2778 |
| 400G x 20 | 295.00 | 210.00 | 235.00 | 0.015 | 8.00 | 8.50 | 16.60 | 2075 | 25 | 3125 |
| 125G x 24 | 245.00 | 245.00 | 120.00 | 0.007 | 3.00 | 3.30 | 14.10 | 4700 | 25 | 8333 |
| 125G x 36 | 285.00 | 250.00 | 135.00 | 0.010 | 4.50 | 4.80 | 13.93 | 3094 | 25 | 5556 |
| 100G x 60 | 363.00 | 205.00 | 182.00 | 0.014 | 6.00 | 6.30 | 14.74 | 2457 | 25 | 4166 |
| 12G x 200 | 280.00 | 235.00 | 195.00 | 0.013 | 2.40 | 3.10 | 4.9440 | 2060 | ||
| 11G x 200 | 265.00 | 375.00 | 130.00 | 0.013 | 3.96 | 4.32 | 9.21 | 2325 | 25 | 6313 |