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56 PGK

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From Papua New Guinea

Singa-Z Professional Bakers Bread Cake Yeast, Baking Powder and Bread Improver, High Glucose Tolerance DIY Cooking Kitchen Baking Supplies

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Product ID: 192305811

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singa-z

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About the item

【Material】: Brand new 100% high quality.
【Function】: Yeast contains enzymes that break down starch into glucose, which in turn breaks down into alcohol and carbon dioxide..
【Principle】: The carbon dioxide produced will form holes in the bread dough, making the bread swollen and soft. The alcohol will evaporate during the baking process..
【Application】: not only making bread! Try pancakes, pasta, pizza crust, muffins, cakes and more!.
【Easy to use】: Trying to cook in the kitchen for a certain period of time is an essential ingredient. Enjoy your hobbies..

Size:50g Ingredients: Golden yeast: yeast, vegetable oil, food additives (sorbitan monostearate, C, gum arabic) Net content: 5/10/20/50/100/300 / 500g Shelf life: 36 months Package list: 1 * yeast (5/10/20/50/100/300 / 500g) note: If there is no original color box, we will use PE or bubble bags to wrap it and protect it. do not worry Due to manual measurement, the size may have an error of 1-4cm Colors may vary due to different monitors Yeast using Q & A Q: How to store yeast? A: The product can be stored at room temperature before use After the product is opened, open it [seal / put in a sealed bottle and put it in the refrigerator to refrigerate (or in a low temperature and dry place) to preserve the activity; it is recommended to use the product after opening. Q: What should I do if I use dry yeast to ferment and the noodles are slow or can't be made? A: 1. Properly increase the a of yeast For yeast that has been opened and stored for a period of time, the a of yeast can be appropriately increased to increase the proportion of active yeast, thereby improving the effect of hair 2. Adjust the hair surface temperature If the fermentation temperature is too low, the speed of the hair will be slow; if the temperature is too high, the yeast will be "scalded", which will affect the effect of the hair. What could be the reason why the dough does not rise? The dough does not start, it is not necessarily the cause of yeast. The temperature of the dough, the a of , the a of salt, etc. will affect the fermentation speed and effect

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