Angel Yeast Launches Premium Dry Yeast at Bakery China 2022

Angel Yeast announces that it has developed the latest dry yeast product Premium Dry Yeast to address many of today’s baking challenges. The product was launched at Bakery China – a global event serving the entire value chain for the bakery and confectionery market.

These innovative yeasts meet the latest requirements of the baking industry for stability, convenience and overall adaptability.

Angel Yeast’s new Premium high-sugar dry yeast product is resistant to high sugar, high salt content and weak organic acids, overcoming this challenge and ensuring rapid, high-quality fermentation. That is the case of some traditional French croissants and brioche as well as Italian panettone that have high sugar and oil content, and excess oil or sugar may affect yeast fermentation. Large-scale food producers need to extend the shelf life of their bread and baked goods, so they need yeast that is resistant to weak organic acids to meet this requirement. 

Angel Yeast’s new high and low-sugar yeasts are resistant to cold shock, meaning that they still allow standard fermentation that is critical in recipes that require the addition of ice and cold water despite the significantly lower temperatures. This is a challenge for bakers in tropical climates, who must deal with high temperatures and harsh production environments.