This high-activity rapid yeast accelerates fermentation, making it ideal for short processes. Compared to standard fresh yeast, it delivers enhanced performance, reducing fermentation time and offering cost savings and increased efficiency. It is particularly suited for bakeries with cold ovens or machinery, preventing fermentation delays in the early dough stages. In longer processes, it requires less usage, further reducing costs while maintaining product quality. For best results, store between 0 °C and +4 °C, with a maximum acceptable temperature of 10 °C. Shelf life: 30 days under optimal conditions.

Recommended Dosage:
Maximum 5% for 100 kg of flour.