Danbaoli Platinum


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Danbaoli Platinum High Active Instant Dry Yeast
Danbaoli’s brand new leading products are updated results combining 100% Lesaffre high-end technology and quality control. They outperform in the fermentation environment of sugar percentage, and have quick fermentation speed, strong fermentation vitality and stable operability.
Danbaoli Platinum can be perfectly adapted to different kinds of raw materials, different kinds of recipes and different kinds of processes, and has excellent improvement based on the performance of Danbaoli traditional products, and are the cream of the cream.

High-sugar: yeast; food additive (Sorbitan Monostearate (E491), Vitamin C (E300))
Low-sugar: yeast; food additive (Sorbitan Monostearate (E491))

Danbaoli Platinum High Sugar is applicable for high-sugar dough, with strong performance (sugar content more than 5%)
Danbaoli Platinum Low Sugar is applicable for low-sugar dough or sugar-free dough (sugar content between 0% and 10%)

Packaging Specifications: 500g × 20 bags/case

Suggested level of use: generally, 0.3-0.5% for northern Mantou; 0.5-1% for southern Mantou (to be adjusted depending upon flour, recipe, process and ambient temperature)

Usage: mixed in the flour, or upon kneading, mixed in the dough, avoiding direct contact to fat and ice water

Storage Method: stored in a shady, cool and dry place; once package is opened, frozen with bag neck tightly sealed

Shelf life: 2 years

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