What’s the difference between Low Sugar and High Sugar instant dry yeast?
The difference is Yeast Spawn only, instant dry yeast (low sugar) is made from Yeast Spawn A, instant dry yeast (high sugar) is made from Yeast Spawn B.
As to the yeast itself, it does not include any sugar inside.
Low sugar and high sugar is mainly directed against the sugar percent of bread making, if you make sugar free or low sugar ( sugar percent 0-7%), you need to use instant dry yeast (low sugar), if you make heavy sugar or heavy oil bread, you need to use instant dry yeast (high sugar).
What kind of instant dry yeast I should use?
It will be based on what kind of bread you make, if you make bread with sugar free or low sugar (sugar percent 0-7%), you can use instant dry yeast (low sugar), if you make bread with heavy sugar or heavy oil ( sugar percent 7%-25%, oil percent below 20%), you can use instant dry yeast (high sugar).
Meanwhile, the process of bread making is different in different country, you can ask the professional baker who have good experience in local place, they also can give you professional suggestion.
Who I should contact if I want to buy instant dry yeast?
First of all, thank you for your interest in our products. For all products we list on website, you can send enquire online or contact us by anyway you like, just click “ Contact us” on website. Your request will be forwarded to the relevant department, which will surely bring you an answer within 1 working day.
I want to buy instant dry yeast, can I get free samples? What’s the sample quantity can supply?
If you test in laboratory, 10g-20g is enough.
If you cook bread in oven, 100-200g is enough.
So, if we supply to you 500g, it is enough for you make all tests. Normally we send sample by 500g only.
It is free charges.
3. Air freight cost
We supply free sample, buyer share the air freight cost. It is reasonable for each other.
The buyer can call the local DHL, TNT, UPS, Fedex or other express company to pick up sample from our company, their China branch will go to our company and take the samples, then you will receive sample soon and pay the air freight to local express company by yourself directly.
Or, buyer can tell us express account number which registered on DHL, TNT, UPS, Fedex or other express company, which have Freight Collect service, then we can send sample by buyer’s account, it is the more easy to do.
Or, buyer can contact us and confirm the exact air freight cost with us, then transfer the money by Paypal or Western Union, after we receive the money for air freight cost, we will send samples immediately by DHL.
4. Please re-confirm your contact information as below:
Full name of company :
Detailed address : must be physical address, not the post box, for example, room no., street name, road name, town name, city name etc.
City name :
Province name :
Country name :
Full name of contact people :
Above information must be supplied to express company, please give us full information.
I am an individual. Is it possible to receive catalog or other documents of your company, promotional items, samples of your products?
We intended primarily for companies, our sales model is B2B (company to company). Therefore, no samples, catalg, documents or promotional item is distributed to individuals.
What is the difference between baking yeast and baking powder called “chemical yeast”?
Baking yeast is a living product. Its cells have the ability to transform the sugars naturally present in flour into alcohol and carbon dioxide. Then carbon dioxide cause the bread dough to rise.
Baking powder or chemical yeast are made from mineral salts and bicarbonate, and non-living cells such as baker’s yeast. They react chemically with water.
Baking powders are suitable for sponge cake, but can not be used in recipes for breads, pizzas, pastry which baking yeast is perfectly suited.
What’s the difference between yeast for bread making and yeast for alcohol – wine?
Yeast for bread making : During the fermentation of the bread, the yeast produces carbon dioxide and changes the physical characteristics of the dough thanks to the action of enzymes. Two separate phases can be distinguished during the normal fermentation of bread dough comprising water, flour, salt and yeast. Firstly, the yeast ferments the sugars which are directly assimilated by it and which are naturally present in the flour comprising approximately 1.5% of its weight. The second phase involves the fermentation of the sugar in the flour known as maltose. The maltose is a result of the action of certain enzymes, (amylases) on the starch present in the flour, damaged during the grinding of the wheat. When the dough contains added sugar (saccharose or glucose this is directly fermented before the maltose. Consequently, for a product such as brioche, it is chiefly the saccharose which is consumed by the yeast. The unconsumed part contributes to giving the product a sugary taste. The action of the flour’s amylases is enhanced by that of maltase, another yeast enzyme which in turn breaks down the maltose to produce the simplest sugar, glucose. The latter is transformed by the yeast into carbon dioxide (which gives the bread its volume and provides the flesh with its honeycombed appearance) and into alcohol (which evaporates off during baking). The yeast also produces aromatic compounds which contribute to the overall aroma and flavour of the bread.
Yeast for alcohol – wine : One of the stages during the winemaking process involves transforming the sugars contained in the grapes into alcohol, and this is precisely the role played by yeast. Yeast is naturally present in the grapes, but this yeast content is not always sufficient to enable fermentation to take place. For this reason, special yeast strains have been carefully selected for winemaking purposes. These strains have been selected among other things for their ability to produce certain flavours such as banana, which is highly sought after for the Beaujolais wines. They are also chosen for their capacity to enhance the distinctive characteristics of the grape varieties, as seen with the Sauvignon Blanc or Chardonnay, their ability to ferment in the bottle (a key characteristic for Champagne), their resistance to high alcohol levels and finally their capacity to adapt to various types of winemaking processes.