Dear customers, Hello, today we have done some warm scientific explanations to help everyone use our products better: High sugar-tolerant dry yeast is a style of highly active yeast, in which "high sugar tolerance" and "dry" are keywords. Yeast products are generally divided into two categories: dry yeast and fresh yeast. Dry yeast has a low water content of only about 4%. Fresh yeast has a high water content, about 60%. Dry yeast is divided into low sugar yeast and high sugar tolerance yeast, which mainly refers to the tolerance to sugar in flour. Some regions like to put sugar when making bread, while some regions don't like sugar. Different types of yeast have different tolerances to sugar, because the high osmotic pressure of water in flour with high sugar content will affect the yeast's ability to produce gas. High sugar-tolerant yeast is a kind of domesticated yeast, which is more tolerant than low sugar yeast and can continue to ferment in a certain amount of sugar. Of course, beyond a certain concentration, high-sugar-tolerant yeast will also fail. We would like to continue to add the following points: 1: If you prefer sweet food: For example: sugar content in the dough exceeds 8%, such as: sweet bread, sandwich bread, sweet toast and other products, please choose high sugar resistant yeast (About 2% -2.5 high sugar yeast), during use, the amount of dry yeast is 1% -1.5%, the amount of fresh yeast is 2% -3%. 2: If you do not like sweet foods, you are advised to choose low-sugar yeast: also called ordinary yeast, suitable for dough with sugar content below 8% or sugar-free products such as: white toast, whole wheat bread, multi-grain bread, french crusty bread.
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