Angel Yeast announces Chinese launch of new Premium Dry Yeast, cited by company as a high-sugar yeast resistant to high osmotic pressure and weak organic acids, as well as resistant to cold shock

SHANGHAI , September 28, 2022 (press release) –

Angel Yeast , announces that it has developed the latest dry yeast product Premium Dry Yeast to address many of today's baking challenges at Bakery China 2022 -- a global largest event serving the entire value chain for the bakery and confectionery market.

These innovative yeasts meet the latest requirements of the baking industry for stability, convenience and overall adaptability, and Angel Yeast remains committed to continually introducing higher-quality products to help the industry grow and thrive.

With the widespread use of yeast in a variety of baking applications, yeast producers are faced with the objective challenge of creating formulations that meet the requirements of changing environments, the culinary customs of each region, as well as the expectations of different consumers. Premium Dry Yeast, the latest dry yeast developed by Angel, responds to the industry's latest requirements for baked goods.

The innovative advantages of Premium Dry Yeast include:

High-sugar yeast resistant to high osmotic pressure and weak organic acids

Some traditional French croissants and brioche as well as Italian panettone have high sugar and oil content, and excess oil or sugar may affect yeast fermentation. Large-scale food producers need to extend the shelf life of their bread and baked goods, so they need yeast that is resistant to weak organic acids to meet this requirement. Angel Yeast's new Premium high-sugar dry yeast product is resistant to high sugar, high salt content and weak organic acids, overcoming this challenge and ensuring rapid, high-quality fermentation.

Resistance to cold shock

Bakers in tropical climates must deal with high temperatures and harsh production environments. They need to add ice to control the dough temperature and avoid yeast fermentation that is too rapid. Angel Yeast's new high and low-sugar yeasts are resistant to cold shock, meaning that they still allow standard fermentation that is critical in recipes that require the addition of ice and cold water despite the significantly lower temperatures.

Well-adapted and easy to use

Harsh production conditions are another challenge for bakers worldwide. As a result, both mass-scale bakeries and home bakers seek high-quality, easy-to-use ingredients to maximize the overall appeal of their finished goods. The introduction of this new and innovative yeast is a testament to Angel Yeast's dedication to improving the quality and adaptability of dry yeast in the absence of specialized equipment such as fermenters and mixers, even when dealing with poor flour quality.

During this exhibition, Angel also provided brand-new bread solutions such as bread flavor enhancement, frozen dough, Industrial anti-aging bread, 'moisturizing' cakes and other technical solutions

About Angel：

Angel Yeast Company is a high-tech listed company specializing in yeast and biotech. Product business covers Yeast and Baking, Yeast Extract-Savoury, Nutrition & Health and Biotechnology fields. It is one of the world's leading companies in the yeast industry. Angel has 12 holding subsidiaries and provides products and services for more than 150 countries and regions.

Source: Angel Yeast

[Category: Consumer Products, Events, New Offerings]

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