Dry Yeast Nevada

Description

Dry yeast Nevada is recommended for the manufacture of bakery products. How to use: mix Nevada yeast with flour before kneading or add to the dough at the beginning of kneading. Direct contact of dry yeast with cold water or ice is not allowed. It is possible to pre-dissolve dry yeast "Nevada" in thermal water (t 35-38 oC) with a short kneading. Dosage: depending on the sugar content, flour quality, formulation, method of dough preparation and production conditions (from 0.2 to 3.0% by weight of flour): — sourdough method of dough making: yeast mass 0.2-0.4% by weight of flour; — a non-paired accelerated method of dough making: the mass of yeast is 0.6-2.5% of the mass of flour. Advantages: — stable quality; — long shelf life, do not require special conditions during transportation and storage. Compared to pressed yeast, they take up 3-4 times less space in the warehouse and there is no need to buy yeast 2 times a week; — economic feasibility: no shrinkage, no weight loss occurs; — saving storage space: there is no need for special storage conditions. Weight 500 g. Storage: two years in branded packaging, in a cool dry place at a temperature of up to +25 ° C.