- Product Details
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Quick Details
-
Shelf Life:
-
24 months
-
Manufacturer:
-
JustLong
-
Ingredients:
-
none
-
Content:
-
dry yeast
-
Address:
-
Liaoning, China
-
Instruction for use:
-
Fermentation
-
CAS No.:
-
9000-70-8
-
Other Names:
-
Gelatine
-
MF:
-
C6H12O6
-
EINECS No.:
-
232-554-6
-
FEMA No.:
-
3025
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Place of Origin:
-
Liaoning, China
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Brand Name:
-
migo
-
Model Number:
-
JLY-002 yeast
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NAME:
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Low sugar yeast
-
Certification:
-
ISO 9001 HACCP HALAL
-
Form:
-
powder
-
Standand code:
-
GB/T20886-2007
-
Fineness (%):
-
0.4
-
Additives:
-
0
-
Color:
-
light yellow
-
Packaging:
-
Bag, Box, Vacuum Pack
-
Max. Moisture (%):
-
4.45%
Quick Details
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Type:
-
Chewing Gum Bases, Stabilizers, Other
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Storage Type:
-
cool dry place
-
Specification:
-
500g
-
Shelf Life:
-
24 months
-
Manufacturer:
-
JustLong
-
Ingredients:
-
none
-
Content:
-
dry yeast
-
Address:
-
Liaoning, China
-
Instruction for use:
-
Fermentation
-
CAS No.:
-
9000-70-8
-
Other Names:
-
Gelatine
-
MF:
-
C6H12O6
-
EINECS No.:
-
232-554-6
-
FEMA No.:
-
3025
-
Place of Origin:
-
Liaoning, China
-
Brand Name:
-
migo
-
Model Number:
-
JLY-002 yeast
-
NAME:
-
Low sugar yeast
-
Certification:
-
ISO 9001 HACCP HALAL
-
Form:
-
powder
-
Standand code:
-
GB/T20886-2007
-
Fineness (%):
-
0.4
-
Additives:
-
0
-
Color:
-
light yellow
-
Packaging:
-
Bag, Box, Vacuum Pack
-
Max. Moisture (%):
-
4.45%
Premium High Activity Instant Dry Yeast High & Low Sugar
Product Features:
- World-class yeast stain guarantee high&stable gassing rates
- Strong fermentation ability to adapt to the short or long time span
- Improved crumb texture, taste good
- For making all kinds of bread, incl. frozen dough
- Best performance for HS dough(Sugar>10%)
Product Intro :
Top 3 bakery yeast brand in the world, European classic.
Widely recognized for its outstanding quality and as the benchmark product of AB Mauri.
Spec. :
10g, 90g, 100g, 125g,400g,450g,500g,5kg,10kg and 20kg with vacuum foil packaging
Shelf Life :
24 months
Remark:
Strongly frozen-tolerant, extend shelf life to 4-6months; good permeability-resistance on HS & HO dough
