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active dry yeast with low sugar or high sugar Active dry yeast is the use of modern bio-technology and advancedequipment to industrial-scale production of dry yeast cells into morethan 95% of dry matter, moisture 4.5% products. Vacuum packaging,the shelf life of two years. After the moment of their water withphysiological activity that is into cells. The product is widely used infood industry and the fermentation industry.It used for kinds of food,such as bread, biscuits, desserts,etc.Our factorysetupfor more than 10years,alwaysactsonQualityisthe lifeof enterprise,sinceretalenthas development.our dry yeast1 ingredients: Natural yeast emulsifier2 Dosage: 0.8-1.0% of the amout of flour:3 usage: this bread yeast is designed for mixing directly with other dry ingredient first; and then add water and stir them well.4 caution: The yeast must never be brought into directly contact with cold water.5 expiry date: 2 years (in dry and cool place)6 packaging:(vacuum packing bag)specificationkinds of yeastN.W /20"FCLG.W / 20"FCLBAGS/CTNCTNS/20"FCLCTN size5KG/baglow/high sugar 16.5tons 17.5tons 2 165031X21X27CM500G/baglow/high sugar 16.5tons 17.5tons 20 165031X21X27CM450G/baglow/high sugar16.2tons 17.2tons 20 180030.5X20.4X24CM400G/baglow/high sugar16.0tons 17.0tons 20 200030.5X20.4X22CM125G/baglow/high sugar 15.0tons16.0tons 24 500016X18X18CM100G/baglow/high sugar 14.4tons 15.4tons 40 360020X24X16CM100G/baglow/high sugar 13.8tons 14.8tons 60 235030.3X22.8X16CM100G/baglow/high sugar 14.4tons 15.4tons 72 235034X19.3*23.5CMEconomical vacuum packing of 5kg is also available upon request 7 roduct code 6 926549 8588868 Standard code: GB/T20886-2007 contact Person: Ms.Catherine Xie9Suitable for bread-making with a sugar content of 7-25% in vecipe features of sugar-tolerant instant dry yeast: For its high sugar tolerance and fast fermentation features ,this kind of yeast is especially suitable for heavy sugar and oil breads Low sugar instant/active dry yeast applies to the dough with sugar content less than 7%, can’t be used in the high permeation pressure condition. Please contact us when you interested in our food yeast !