- 它使麵包在烤箱中膨脹良好; 它使產品顏色均勻，體積大，口感好。
注意：避免將酵母與油，鹽和冰直接混合; 添加所有其他成分後均勻添加油。 將麵團的溫度調節在26-28°C之間。
成份：酵母, 山梨醇酐單硬脂酸酯 (E491), 維生素C (E300)
*山梨醇酐單硬脂酸酯，歐盟編號 E491，它是屬於植物性的乳化劑，作用在於幫助酵母與水結合之後加速酵母細胞壁的破裂, 使酵母可以馬上發揮發酵的作用，是安全的食品添加劑。
Application: it is used for dough with 0-7% sugar in the recipes.
- It is suitable for breads and pastry with low sugar content, especially for the low sugar and sugar free European breads;
- It has high fermentation activity and strong fermentation endurance, which can effectively shorten the fermentation time;
- It makes the bread with good expansion in the oven; it makes the product in uniform color, in large size, and with good taste.
Dosage: 0.8-1.2% of the flour
Note: Avoid directly mixing the yeast with oil, salt and ice; add oil only after all the other ingredients added and mixed even. Adjust the dough's temperature between 26-28 ℃.
Ingredients: Yeast, Sorbitan monostearate (E491), Vitamin C (E300).
*Sorbitan monostearate (E491) is an ester of sorbitan (a sorbitol derivative) and stearic acid and is sometimes referred to as a synthetic wax. It is primarily used as an emulsifier to keep water and oils mixed.
The above details have been prepared to help you select suitable products. Products and their ingredients are liable to change.
You should always read the label before consuming or using the product and never rely solely on the information presented here.