The advantages that Fermipan Red dry yeast offers to all producers of bread and bakery products;
It provides high quality by using a low rate of yeast.
It has a shelf life of two years.
It doesnt require a cool environment. It is preserved in room temperature.
It rapidly activates (fermentates) by mixing with the dough instantly.
By giving the dough fullness it enables to make bread and a bakery product of good quality, having the full basis weight (grammage) and matching all standards.
It gives great flavour and aroma to breads and other bakery products. It perfectly enables them to be toasted.
After fermentation before being baked, the dough can be hold on at room temperature without collapse and rotting away FOR FIVE HOURS.
After fermentation, the dough can be hold on in the refrigerator in a cool environment without collapse and rotting away FOR TEN HOURS.
By the making of the dough City water is being used. By no means ice and cold water is used.
There is no need to expose the dough to steam.
For products like sandwich bread and toast bread sold in bags it has a shelf life of ten days without staling, molding and bacterial growth and it preserves its freshness like the first day.
By means of these specifications it provides a saving at a rate of 40% in the costs of time, energy and labour force.
Fermipan Red dry yeast is used at a rate of 0,5% of the amount of flour that is used during the making of the dough.
For example; for a flour of 50 kg, 250 gr Fermipan Red dry yeast is used.