Yeast "Record" with a red label

Description

Yeast "Record" with a red label is designed for traditional baking – baking and sourdough methods of dough making. They are great for both wheat (wheat bread, sliced loaf) and rye breads. Compared with traditional yeast, their dosage can be reduced by 10- 40% without changing the scheme and duration of the technological process. Yeast "Record" with a red label is optimally suited for deep freezing technology (it is advisable to use yeast with a shelf life of up to 2 weeks). Dosage: when producing a loaf in a non-stick way, we reduce the dosage of "Record" with a red label by 25% in relation to traditional yeast. In this case, the quality of the products and the duration of the technological process does not change. If we use a "Record" with a red label in the same dosage equal to ordinary yeast, as a result we get an acceleration of fermentation and proofing by 25-30%, which is a significant advantage for enterprises in conditions of a shortage of time and production space. Enzymatic activity: gas formation in the test when using yeast "Record" with a red label, cm3 CO2 in 2 hours. Advantages: compared with conventional yeast, their dosage can be reduced by 10-40% without changing the scheme and time of the technological process, high and stable quality, increased shelf life and an increase in guaranteed shelf life (24 days). Packing: corrugated box of 10 kg. Each pack weighing 1 kg has an individual package. The packaging does not take up much space in the warehouse and is easily disposed of after use (it does not require additional costs: the deposit cost of returnable containers, free storage space). Storage: it is recommended to store and transport at a temperature from 0 to 8 (the ideal storage temperature is +2 — +4oC) for 30 days from the date of production.