Shanghai Yueda New Industrial Group Co., Ltd.

Yeast, Dry Yeast, Yeast Powder manufacturer / supplier in China, offering Instant Yeast, Dry Yeast, Instant Yeast, Baking Yeast, Yeast Extract, Sodium Saccharine and so on.

Instant Yeast

FOB Price: Get Latest Price
Min. Order: 18 Tons
Port: Shanghai, China
Production Capacity: 10000 Ton/Year
Payment Terms: L/C, T/T, Western Union, Paypal

Basic Info.

Model NO.:Great Yeast Great Price Great Service!
Scent:Having The Strong Yeast Scent, Without Disagreeabl
Style:Fine Particles or Small Strips
Color:Light Yellow or Light Brown
Usage:Edible Yeast, Baking Yeast
Type:Active Dry Yeast
Survival Rate (%):More Than 80
Lead (by D. W. ) (Mg/Kg):Less Than 1.0
Living Cell Content (%):More Than 85
Moisture Content (%):Less Than 5.50
Fermentation Abilities (CO2)/(Ml/H):More Than 850
Arsenic (by D. W. ) (Mg/Kg):Less Than 1.0
Transport Package:500g, 450g, 125g, 100g, 5kg, 10kg.
Specification:GB/T20886-2007, GB 31639-2016
HS Code:21021000

Product Description

Product: Instant Dry Yeast (High Sugar)

High sugar tolerance, fast fermentation, suitable for heavy sugar & oil breads.

Ingredients: Natural yeast, emulsifier.

Range of application: For making bread with the recipe containing 5-25% sugar.


1. The yeast products are made through selecting the high activity and high osmotic pressure tolerant yeast strains to be suitable for making breads with high sugar (below 25%) and oil (below 20%) content.

2. Shorten the fermenting time greatly.

3. Good expansion in oven, can meet the requirements of different fermenting processes (direct method or sponge & dough) to make the bread more expansive and larger in dimension.

4. The product's colours match well, it's soft and tastes well.

Dosage: 0.8-1.2% of the amount of flour.

Method of Application

Mix yeast with the flour and other dry ingredients first, add water and stir it well.

Direct Fermentation Method

Dough making -- Dough cutting -- Dough rounding -- Dough Forming -- Fermenting -- Baking

Secondary Fermentation Method

Sponge dough making -- Fermenting -- Secondary dough making -- Total dough mixing -- Dough cutting -- Dough rounding -- Dough Forming -- Fermenting -- Baking

Note: Avoid direct contact with ice water, the best temperature of the flour dough is 25-28 degree Centigrade.

Preservation: Please keep in dry and cool places

Shelf life: 2 years.


Quality Standard: GB/T 20886-2007
Test Method: GB/T 20886 -2007 -
Yeast Spawn: Special Yeast Spawn (b)

Top First-class Quality

Fermentation Abilities (CO2)/(mL/h): 1950 - 2200 ( Standard Code: QB-T 1501-1992 )
850 - 950 ( Standard Code: GB/T 20886 - 2007 )

Our quality has been beyond competitor consumedly and reach utmost quality level. Compare with competitor's quality level ( 450-650 or 1000-1200), we have been without equal.
Appearance Requirements of Instant Dry Yeast (High Sugar)
Colour & LustreLight Yellow or Light Brown
ScentHaving the strong yeast scent, without disagreeable odor
FormFine Particles or Small Strips
Technical Data of Instant Dry Yeast (High Sugar)
Fermentation Abilities (CO2)/(mL/h) ≥850.00
Moisture Content (%) ≤5.50
Living Cell Content (%) ≥85.00
Survival Rate (%) ≥80.00
Lead (By D. W. ) (mg/kg) ≤1.00
Arsenic (By D. W. ) (mg/kg) ≤1.00
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Shanghai Yueda New Industrial Group Co., Ltd.

- Shanghai, China
- Manufacturer/Factory, Trading Company

Gold Member Since 2010
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