Angel Yeast (https://en.angelyeast.com/), (SH600298), the world's leading yeast 
manufacturer announces that it has developed the latest dry yeast product 
Premium Dry Yeast to address many of today's baking challenges at Bakery China 
2022 -- a global largest 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, and Angel Yeast remains 
committed to continually introducing higher-quality products to help the 
industry grow and thrive.

With the widespread use of yeast in a variety of baking applications, yeast 
producers are faced with the objective challenge of creating formulations that 
meet the requirements of changing environments, the culinary customs of each 
region, as well as the expectations of different consumers. Premium Dry Yeast, 
the latest dry yeast developed by Angel, responds to the industry's latest 
requirements for baked goods.

The innovative advantages of Premium Dry Yeast include:

- High-sugar yeast resistant to high osmotic pressure and weak organic acids

Some traditional French croissants and brioche as well as Italian panettone 
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 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.

- Resistance to cold shock

Bakers in tropical climates must deal with high temperatures and harsh 
production environments. They need to add ice to control the dough temperature 
and avoid yeast fermentation that is too rapid.  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.

- Well-adapted and easy to use
 
Harsh production conditions are another challenge for bakers worldwide. As a 
result, both mass-scale bakeries and home bakers seek high-quality, easy-to-use 
ingredients to maximize the overall appeal of their finished goods.  The 
introduction of this new and innovative yeast is a testament to Angel Yeast's 
dedication to improving the quality and adaptability of dry yeast in the 
absence of specialized equipment such as fermenters and mixers, even when 
dealing with poor flour quality.

The research and development (R&D) process of Angel Yeast's premium varieties 
of dry yeast has been comprehensive and responsive. Experimental phases have 
been designed for each application scenario, including high and low-temperature 
environments and different formulations. The formulations are then adjusted to 
improve the performance of the yeast based on the test results.

High-sugar yeast is designed for bakery products requiring recipes with 5%-30% 
sugar, while low-sugar yeast is suitable for baked goods made with recipes 
containing 0%-12% sugar. Angel Yeast's new low-sugar variety is more tolerant 
to sugar, not only feasible for low-sugar bread recipes, but also for 
fermenting high-sugar formulations.

Yeast producers select high-quality yeast strains from around the world and 
cultivate them in a variety of extreme environments through techniques such as 
adjusting the physiological parameters to produce yeasts that can tolerate 
different environments. One strain comes from the Himalayan region and is 
resistant to cold water, the second strain is resistant to heat and high 
temperatures, while a third strain, originating from a high-altitude, 
low-oxygen location, comes with a strong natural growth capacity and 
adaptability.

In addition, both yeast varieties have a water content of not more than 5%, 
translating into a longer, 24-month shelf life in a cool, dry place under 
regular storage conditions. Quality, safety and customer value are at the heart 
of Angel Yeast's culture and approach to yeast fermentation and development, 
and Angel Yeast's new premium dry yeast provides a much needed solution to 
today's global baking challenges and consumer expectations.

Source: Angel Yeast

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