Description
- Bread Baker's Yeast Active Instant Dry Yeast High Glucose Tolerance Kitchen Baking Supplies for Household Baker's yeast, 500g active dry yeast high glucose tolerance kitchen baking supplies
- Function: Yeast contains enzymes that break down starch into glucose, which in turn breaks down into alcohol and carbon dioxide. Principle: The carbon dioxide produced will form holes in the bread dough, making the bread swollen and soft
- The alcohol will evaporate during the baking process. Application: not only making bread! Try pancakes, pasta, pizza crust, muffins, cakes and more! Easy to use: Trying to cook in the kitchen for a certain period of time is an essential ingredient. Enjoy your hobbies
- Ingredients: Golden yeast: yeast, vegetable oil, food additives (sorbitan monostearate, vitamin C, gum arabic) Net content: 500g Shelf life: 24 months Storage conditions: Store in a cool and dry place, sealed after opening the bag
- Can be refrigerated (refrain from heat and moisture) Package list: 1 * yeast (500g) Yeast using Q & A Q: How to store yeast? A: The product can be stored at room temperature before use After the product is opened, open it [seal / put in a sealed bottle and put it in the refrigerator to refrigerate (or in a low temperature and dry place) to preserve the activity;
Q & A for Yeast:Q: How is yeast stored?A: The yeast can be stored at room temperature before use.Once the yeast is unsealed, it will be put in a sealed bottle, cooled (or low-temperature dry place) in the refrigerator, to preserve the activity. The yeast 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 slowly or not succeed.A. 1. Increase the amount of yeast appropriatelyFor yeast that has been opened for a period of time, the amount of yeast can be appropriately increased to increase the proportion of active yeast, thereby improving the appearance.2. Adjust the baking temperatureIf 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 fail is not necessarily the cause of the yeast. Dough temperature, fat content, amount of salt, etc. all affect the fermentation speed and effect.Packing List:1 * Yeast (500G)
