Yeast

Description

Baker’s yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol.

Minimum Order Quantity : 10 Kilograms
Usage/Application : Bakery and Confectionaries
Physical State : Powdered substance
Grade : Industrial Grade
Packaging Details : 25-50 KGS BAG