Pressed baking yeast "Extra"Buy Pressed baking yeast "Extra" from 1.19 $ from Belyu Veter
Belyu Veterfrom 100 kg
1.19
$/kgDry instant yeast "Khlebopechkin" GOST
To buy wholesale Dry instant yeast "Khlebopechkin" GOST from Belyu Veter, contact the supplier via the messenger, request a callback or call the phone number.
Description
Price per pcs
0.120.12USD$
Minimum order
1 pcs
Quantity
Total
0.12$
Other products from this supplier
Pressed baking yeast "Extra"
Alcoholic yeast "Hop"Buy Alcoholic yeast "Hop" from 1.19 $ from Belyu Veter
Belyu Veterfrom 100 kg
1.19
$/kg
Dry Yeast NevadaBuy Dry Yeast Nevada from 1.19 $ from Belyu Veter
Belyu Veterfrom 100 kg
1.19
$/kg
Angel Dry Instant YeastBuy Angel Dry Instant Yeast from 1.19 $ from Belyu Veter
Belyu Veterfrom 100 kg
1.19
$/kg
Bakerdream Dry Instant YeastBuy Bakerdream Dry Instant Yeast from 0.01 $ from Belyu Veter
Belyu Veterfrom 1 pcs
0.01
$/pcs
Dry instant yeast "Khlebopechkin" GOSTBuy Dry instant yeast "Khlebopechkin" GOST from 0.12 $ from Belyu Veter
Belyu Veterfrom 1 pcs
0.12
$/pcsSimilar products
Yeast Aesthetics of taste, 11gUlyanovsk
Buy Yeast Aesthetics of taste, 11g from 0.06 $ from TK Leto
TK Letofrom 50 pcs
0.06
$/pcs
Flour top grade GOST AgrosphereBuy Flour top grade GOST Agrosphere from 0.31 $ from TK "Alpha"
TK "Alpha"from 50 kg
0.31
$/kg
Flour Higher Grade GOST LLC AltaiBuy Flour Higher Grade GOST LLC Altai from 0.29 $ from TK "Alpha"
TK "Alpha"from 1 pcs
0.29
$/pcs
Vanillin Chef Nicolas Crystal GOST, 15gUlyanovsk
Buy Vanillin Chef Nicolas Crystal GOST, 15g from 0.06 $ from TK Leto
TK Letofrom 120 pcs
0.06
$/pcsDescription
Dry instant yeast "Khlebopechkin" GOST is recommended for the manufacture of a wide range of bakery products. It can be used for both a sponge and a non-sponge method of testing. Ideal for the production of products with a sugar content of up to 7% by weight of flour. The product has a GOST certificate, which allows you to participate in public tenders. Advantages: Stable product quality throughout the entire shelf life. They do not require additional activation and are added directly to the flour according to the recipe. They have high enzymatic activity.