Our bakery yeast is a kind of yeast with the name of Saccharomyces Cerevisiae which has been recognized as Baking Yeast. This kind of yeast is a tiny microscopic creature which grows in the dough. The growth of this kind of yeast can causes carbonic gas and some other organic materials. The production of carbonic gas can increase the volume of the dough and its hollowness where the other organic materials improve the nutrition grade, fragrance and the flavor of the final bread. You can improve the quality, taste, and fragrance along with prolonging the durability by using yeast to bake the bread. Yeast is rich in B group vitamins such as B1, B2, B3, B5, B6 and B12. These vitamins are helpful in treatment of many diseases such as Diabetes, Alcohol Addiction, Depressions, Hair fall, Stress and Arthrosclerosis. It also contains many kinds of minerals such as Sodium, Magnesium, Calcium, Potassium, Iron, Zinc, Copper, Cobalt, Manganese, Sulfur, Phosphate, Nitrogen and Iodine.
1. Traditional Bread: up to 2-5 gr in 1kg flour