倍嘉国际 CENTURY INTERNATIONAL金沙在线注册
Highly Active Dry Yeast

Specification Chemical And Physical Standard Colour----------------------------------------------------Yellowish brown to light yellow Dry matter-----------------------------------------------min. 94.5% 水份 / Moisture-----------------------------------------max. 5.5% Fermentation-------------------------------------------min.450mL/hr(CO2) Retention Rate-----------------------------------------min.80% Microbiological Standard Coliforms------------------------------------------------max. 90MPN/100g Salmonella----------------------------------------------absent in 25g Shigella--------------------------------------------------absent in 25g Staphylococcus aureus-----------------------------absent in 25g Using Low-sugar Instant active dry yeast applies to the dough with sugar content less than 7%, can't be used in the high permeation pressure condition. High-sugar Instant active dry yeast applies to the dough with sugar content more than 7%, can be used in the high permeation pressure condition. Storing Product should be kept in cool,dry,ventilated place, the shelf life is two years. Once opened , the shelf life is limited and storage in the refrigerator is necessary. The expiration date is mentioned on the package. Packing Products are packaged in vacuum bags.Each carton has a code that refers to a production date. Packaging material is composed of 4 layers. The first layer in contact with the yeast is Polyethylene. Second layer is aluminium, Third layer is printing inks covered by polyester as a fourth layer. .