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Suff (Gold) Instant Dry Yeast / 3g x 20

Suff (Gold) Instant Dry Yeast / 3g x 20

用於高糖份的麵包,對含糖量在5%以上的高糖度麵團具有出色的發酵能力,只需少量便能達到極佳的膨化效果,鬆軟的麵包。和 Suff (紅) 速溶乾酵母的分別在於一個適合低糖,一個適合高糖份。酵母在接觸到糖的時候會提高活性,但如果混合得太多,又會使其不能很好地活動,而 Suff (金) 速溶乾酵母則是適合用於含糖量高於5%以上的麵包使用。

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It has excellent fermentation ability for high sugar doughs with sugar content of 5% or more, and only a small amount is needed to achieve excellent puffing effect and fluffy bread. The difference between Suff (Red) Instant Dry Yeast and Suff is that one is suitable for low sugar and the other for high sugar content. Yeast is more active when exposed to sugar, but if mixed too much, it does not move well, while Suff (Gold) Instant Dry Yeast is suitable for bread with more than 5% sugar content.

* Yeast is sensitive to cold water (below 15°C), so mix in the yeast after stirring for about 1 minute and avoid direct contact with cold water.
* For low mixes, dissolve yeast in warm water before use.

To be precise, yeast will not swallow sugar. Yeast possesses "converting enzymes" that break down sucrose (the main component of sugar) into fructose and glucose, which are then used as bait for fermentation.

Yeast is also an organism, a fungus, so when the amount of sugar exceeds a certain level, the water in the cells is permeably expelled.

The cell walls become overwhelmed and this slows down or worsens the fermentation process, whereas Suff (Gold) Instant Dry Yeast has strong cell walls and fermentation does not tend to slow down even with more sugar.










製造日から 24 ヶ月


(100gあたり) エネルギー 396kcal たんぱく質 44.8g 脂質 6.3g 炭水化物 40.1g 食塩相当量 0.2g


* 開封後は密閉して冷蔵保管の上お早めにご使用下さい。(500g、125g)
* 冷水(15度以下)に弱いのでイーストを直接冷水に触れないようミキシング開始約1分後に混入下さい。
* ミキシングの少ない場合は温水で溶かしてから使用下さい。
* 開封後は一度で使い切って下さい。(3g×20、3g×50)

Per 100g: 396kcal, 44.8g protein, 6.3g fat, 40.1g carbohydrate, 0.2g salt

Storage: Keep in a cool place, avoid direct sunlight, high temperature and humidity.

* The source of raw materials may vary according to the condition of raw materials.
* Protein and ash figures are actual values and these values may vary depending on the condition of the raw material.

* 原料原産地は原料事情により変更する事があります。
* 蛋白及び灰分の数値は実績値です。原料事情により変動する場合がございますので予めご了承下さい。

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