High Protein Low Trehalose (2033)

SKU
AB-Mauri-North-High-Protein-Low-Trehalose

High Protein Low Trehalose (2033) is comprised of special strains of yeast that are chosen and cultivated for uniformity, hardiness, strength, stability, and consistency. It is a cream yeast used by bakers in a wide variety of bakery applications from low-sugar French breads to high-sugar sweet rolls. It works well with automated bakery equipment because it reduces variance and narrows proofing windows.

Attachment File Download Link
Specification AB-Mauri-North-High-Protein-Low-Trehalose-Baker's Fresh Yeast.pdf
SDS Document N_A.pdf
Technical Data Sheet N_A.pdf
Lead Time To Ship 15days