Active dry yeast for bakery and flour-based foods
Provides stable leavening performance, sugar-tolerance options and application trial support so fermented flour products maintain consistent fermentation, structure and finished texture.
Category: Flour-Based Foods & Bakery
Applications
- Steamed buns, bread and industrial fermented flour products
Key points
- High activity
- Sugar-tolerance options
- Frozen-dough compatibility
- Application trial support
- Continuous-production compatibility
Product options
- High-sugar tolerant
- Low-sugar tolerant
- High-/low-sugar use
Explore application solutions
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