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JD 11.773

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From JORDAN

100g Yeast, Instant Yeast for Bread Making, Bread Yeast for Bread Machines, Active Dry Yeast High Glucose Tolerance Home…

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Product ID: 191349479
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About the item

  • Ingredients: golden yeast: yeast, vegetable oil, food additives (sorbitan monostearate, C, gum arabic).
  • Easy to use: Trying to cook your own meals in the kitchen is an essential ingredient for a specific period of time. Enjoy your hobbies.
  • Application: Not only making bread! Try pancakes, pasta, pizza crust, muffins, cakes and more!.
  • Principle: The carbon dioxide generated will form holes in the bread dough, making the bread swollen and soft. Alcohol will evaporate during the baking process..
  • Function: Yeast contains enzymes that break down starch into glucose, which in turn breaks down into alcohol and carbon dioxide..
Size:100g Net content: 100g Shelf life: 24 months Place of Origin: (Code: CY; CF) Yichang, Hubei Xinjiang Yili (code: CE) Inner Mongolia Chifeng (code: CA) Guangxi Chongzuo (code: CD) Yunnan Dehong Storage conditions: Store in a cool and dry place. Seal it after opening it. Can be put in the refrigerator for refrigerating Package list: 1 * Yeast (100g) Q & A for yeast Q: How is yeast stored? A: The product can be stored at room temperature before use. Once the product is unsealed, it will be opened [sealed / put in a sealed bottle, refrigerated (or low-temperature dry place) in the refrigerator, to preserve the activity; the product after opening is recommended to be used as soon as possible, the longer the storage time, the lower the yeast activity Q: What should I do if I use dry yeast to ferment my face and make it slow? A: 1. Increase the a of yeast appropriately For yeast that has been opened for a period of time, the a of yeast can be appropriately increased to increase the proportion of active yeast, thereby improving the appearance 2. Adjust the baking temperature If the fermentation temperature is too low, the baking speed will be slow; if the temperature is too high, the yeast will be "burned", affecting the baking effect What else could cause the dough to fail? The dough doesn't turn out, it's not necessarily the cause of the yeast. Dough temperature, content, a of salt, etc. all affect the fermentation speed and effect
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