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

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

適用於低糖含量的麵包，如法國麵包、麵包、黃油卷和羊角麵包，對含糖量為 0-12% 的無糖和低糖麵團具有出色的發酵能力，用於法式麵包、麵包等。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 (金) 速溶乾酵母的分別在於一個適合低糖，一個適合高糖份，Suff (紅) 速溶乾酵母則是適用於低含糖量的麵包。

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HK$64.00
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This product will arrive in Hong Kong in mid-October and will be shipped immediately upon arrival.
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  • Tsim Sha Tsui store pickup
  • Pick up at office
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Description

Suitable for low-sugar bread. Excellent fermentation ability for sugar-free and low-sugar doughs with 0-12% sugar content, for French bread, buns, etc. The dough has excellent fermentation ability and only a small amount is needed to achieve a great puffy, fluffy bread. The difference between Suff (Gold) Instant Dry Yeast and Suff (Gold) Instant Dry Yeast is that one is for low sugar and one is for high sugar, while Suff (Red) Instant Dry Yeast is for low sugar breads.

* 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.

The recommended percentage is 0.6-1.5% of the flour for breads with low sugar content such as focaccia, brioche, butter rolls and croissants. It also demonstrates its efficacy in low temperature fermentation and can be used effectively as a retarder.

名称

インスタントドライイースト

原材料名

パン酵母／乳化剤、V.C

原産国名

フランス

保存方法(未開封)

乾燥した冷暗所で保存

賞味期限(未開封時)
※製造日を起点とした期限です。

製造日から 24 ヶ月

栄養成分表示

(100gあたり) エネルギー 392kcal たんぱく質 45.2g 脂質 5.9g 炭水化物 39.5g 食塩相当量 0.2g

注意事項

* 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、3g×20、3g×50）

ご利用方法

小麦粉に対し0.6～1.5％の割合がご使用の目安です。
フランスパン、食パン、バターロール、クロワッサンなど糖分の少ないパンに適しています。また、低温発酵(冷蔵生地)にその威力を発揮し、リターダーへの使用に効果があります。


Per 100g: 392kcal, 45.2g protein, 5.9g fat, 39.5g 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 the 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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