Product Name: Instant Dry Yeast (High Sugar Grade) Model NO.: Great Yeast, Great Price, Great Service! Survival Rate (%): More Than 80 Shigella: None Lead (by D. W. ) (Mg/Kg): Less Than 1.0 Living Cell Content (%): More Than 85 Staphylococci: None Moisture Content (%): Less Than 5.50 Impurities: None Salmonella: None Fermentation Abilities (CO2)/(Ml/H): More Than 850 Arsenic (by D. W. ) (Mg/Kg): Less Than 1.0 Trademark: Lorinug Transport Package: 500g, 450g, 125g, 100g, 5kg, 10kg. Specification: GB/T20886-2007 Origin: China HS Code: 21021000 Product Description Product: Instant Dry Yeast (High Sugar)High sugar tolerance, fast fermentation, suitable for heavy sugar & oil breads.Ingredients: Natural yeast, emulsifier.Range of application: For making bread with the recipe containing 5-25% sugar.Function:1. The yeast products are made through selecting the high activity and high osmotic pressure tolerant yeast strains to be suitable for making breads with high sugar (below 25%) and oil (below 20%) content.2. Shorten the fermenting time greatly.3. Good expansion in oven, can meet the requirements of different fermenting processes (direct method or sponge & dough) to make the bread more expansive and larger in dimension.4. The product's colours match well, it's soft and tastes well.Dosage: 0.8-1.2% of the amount of flour.Method of ApplicationMix yeast with the flour and other dry ingredients first, add water and stir it well.Direct Fermentation MethodDough making -- Dough cutting -- Dough rounding -- Dough Forming -- Fermenting -- BakingSecondary Fermentation MethodSponge dough making -- Fermenting -- Secondary dough making -- Total dough mixing -- Dough cutting -- Dough rounding -- Dough Forming -- Fermenting -- BakingNote: Avoid direct contact with ice water, the best temperature of the flour dough is 25-28 degree Centigrade.Preservation: Please keep in dry and cool placesShelf life: 2 years.Note:Quality Standard: GB/T 20886-2007Test Method: GB/T 20886 -2007 - 6.1.5.2(b)Yeast Spawn: Special Yeast Spawn (b)Top First-class QualityFermentation Abilities (CO2)/(mL/h): 1950 - 2200 ( Standard Code: QB-T 1501-1992 )850 - 950 ( Standard Code: GB/T 20886 - 2007 )Our quality has been beyond competitor consumedly and reach utmost quality level. Compare with competitor's quality level ( 450-650 or 1000-1200), we have been without equal.Appearance Requirements of Instant Dry Yeast (High Sugar)Colour & LustreLight Yellow or Light BrownScentHaving the strong yeast scent, without disagreeable odorFormFine Particles or Small StripsImpuritiesNoneTechnical Data of Instant Dry Yeast (High Sugar)Fermentation Abilities (CO2)/(mL/h) ≥850.00Moisture Content (%) ≤5.50Living Cell Content (%) ≥85.00Survival Rate (%) ≥80.00Lead (By D. W. ) (mg/kg) ≤1.00Arsenic (By D. W. ) (mg/kg) ≤1.00SalmonellaNoneShigellaNoneStaphylococciNone