Yeast in bulk packaging; With the possibility of easy transportation and storage, for supply to bakeries and domestic market buyers.

Dosage

• Traditional and flat breads: from 0.2 to 0.5% relative to the weight of flour and depending on the resting time of the dough, the volume of the dough, the amount of salt and sugar used and the ambient temperature.

• Bulky and semi-bulky breads: from 0.5 to 1% of flour weight; According to the above variables.
• Sweet breads: from 1.5 to 2.5% of flour weight; Depending on the variables and work style and taste of the baker.
• Packaging: 10 kg bag x 1.

• Storage and shelf life: 6 months from the date of production, in a dry and cool place.