High Protein Low Trehalose (2033)


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