Chemical And PhysicalStandard

Color 

Yellowish brown to light yellow

Dry matter

min. 94.5%

Moisture

max. 5.5%

Fermentation

min.450mL/h(CO2)

Retention Rate

max.80%

MicrobiologicalStandard

Coliforms

max. 90MPN/100g

Salmonella

absent in 25g

Shigella

absent in 25g

Staphylococcus aureus

absent in 25g

Using

Low-sugar Instant active dry yeast applies to thedough with sugar content less than 7%, can’t be in the highpermeation pressure condition.

High-sugar Instant active dry yeast applies to thedough with sugar content more than 7%, can be in the highpermeation pressure condition.

Storing

Product should be kept in cool,dry,ventilatedplace, the shelf life is two years. once opened , the shelf life islimited and storage in the refrigerator is necessary. The expirydate is mentioned on the package

Packing(Vacuum, aluminumfoil)

100gx60/ctn,125gx24/ctn,450gx20/ctn,500gx20/ctn,5kgx1/ctn,10kgx1/ctn,20kgx1/ctn
The original be closed in vacuum package. Each carton has a codethat refers to a production date. Packaging material is composed of4 layers. The first layer in contact with the yeast isPolyethylene. Second layer is aluminium, Third layer is printinginks covered by polyester as a fourth layer.