This is a type of fresh yeast crumbled into granules, which makes it optimum for suspension in water and automatic dosage. Due to its form, it is often used by industrial bakers working with continuous automatic manufacturing lines. The cream yeast is obtained by dissolving required amount of yeast in water, and should be stored at 2 to 4°C during its use. This will ensure consistency in bread quality.
It flows easily and fast into the feeding tanks of the mixer. The product can be directly weighed or used with automatic dosage, which ensures accuracy and consistency.
