Food-Grade Low Sugar Instant Active Dry Yeast with Emulsifier

Our Low Sugar Instant Active Dry Yeast with Emulsifier is a game-changer for baking! It’s highly active, dissolves instantly, and performs perfectly in low-sugar doughs. The added food-grade emulsifier enhances dough elasticity and texture, ensuring fluffy, consistent results every time. Food-grade, easy to use, and suitable for home baking or commercial production—ideal for bread, pastries, and more.

Applications:
1. Home Baking: Ideal for low-sugar bread, whole-wheat toast, European-style crusty bread, and homemade rolls—ensures fast fermentation and fluffy texture.
2. Pastry Making: Perfect for low-sugar cakes, muffins, puffs, and cookies. The added emulsifier improves batter stability for a smoother, more delicate taste.
3. Commercial Baking: Suitable for large-scale production in bakeries and pastry factories. Delivers consistent fermentation performance to meet industrial batch requirements.
4. Healthy Food Processing: Compatible with low-sugar, high-fiber food production, such as whole-grain biscuits and multi-grain pastries, aligning with healthy eating trends.

(1) 500g×20/carton (vacuum packing);
(2) Economical vacuum packing of 5kg or 10kg is also available upon request;
(3) Outer carton package size: 320×230×260mm;
(4) Quantity in a container: 1730 cartons;
5. Shelf life: 2 years in dry and cool places;

1.Free sample for test. before shipment.
2.Quality control before shipment .
3.Packing according to client's requirement.
4.Mixed container, we can mix different items in one container.
5.Prompt shipment with right shipping line .
6.Experienced in making D/P and L/C docs.

Jiaxing Renze with more than 10 years production experience and TOP 10 supplier of food ingredients, Amino Acids, Vitamins. We can Handle SGS, Commercial Inspection certificate and CIQ health Certificcate according to client's requst.

Q&A:
1. Q: Does this yeast require activation with warm water before use?
A: No, it’s instant active dry yeast that doesn’t need pre-activation. Simply mix it directly with dry ingredients like flour, then add liquid and knead—saves time and works perfectly for busy bakers.

2. Q: How does it perform compared to regular yeast in low-sugar recipes?
A: It outperforms regular yeast in low-sugar/sugar-free doughs. With strong osmotolerance, it ferments faster and more evenly, avoiding flat or dense results that often happen with standard yeast in low-sugar formulas.
 

3. Q: Can I use this yeast for gluten-free baking?
A: Yes, it’s compatible with gluten-free flour blends. The added emulsifier helps improve the structure of gluten-free dough (which lacks natural gluten), resulting in softer, better-risen gluten-free bread, muffins, or pastries.

4. Q: Will the emulsifier affect the taste of my baked goods?
A: Not at all! The food-grade emulsifier is tasteless and odorless. It only enhances dough texture and stability without adding any extra flavors. Your baked goods will retain their original taste, just with better texture.

5. Q: Is this yeast suitable for commercial batch production (e.g., bakery shops)?
A: Absolutely. It offers consistent fermentation performance even in large batches, withstands industrial mixing processes, and maintains high activity over extended use—ideal for bakeries, pastry factories, or catering businesses.

Contact person: Rachel
Tel: 0086-573-83989698
Fax: 0086-573-83915769
Mobile/Whatsapp/Telegram/Viber: +86 13221317673
Website: www.jxrenze.cn
Email: sales18@food-navigator.cn