Yeast "Record" with a red label is designed for traditional bread baking - non-dough and sponge dough methods. They are great for both wheat (wheat bread, sliced ​​loaf) and rye breads. Compared to traditional yeast, their dosage can be reduced by 10-40% without changing the scheme and duration of the technological process. Yeast "Record" with a red label is optimally suited for deep freezing technology (it is advisable to use yeast with a shelf life of up to 2 weeks). Dosage: in the production of a long loaf in a jarless way, we reduce the dosage of "Record" with a red label by 25% in relation to traditional yeast. In this case, the quality of products and the duration of the technological process does not change. If we use "Record" with a red label in the same dosage equal to ordinary yeast, as a result we get an acceleration of fermentation and proofing by 25-30%, which is a significant advantage for enterprises in conditions of time and production space shortage. Enzymatic activity: gas formation in the dough when using Record yeast with a red label, cm3 CO2 in 2 hours. Advantages: compared with conventional yeast, their dosage can be reduced by 10-40% without changing the scheme and time of the technological process, high and stable quality, increased storage stability and increased guaranteed shelf life (24 days). Packing: corrugated box of 10 kg. Each pack weighing 1 kg is individually wrapped. The packaging does not take up much space in the warehouse and is easily disposed of after use (does not require additional costs: deposit value of returnable packaging, free storage space).