Dry instant yeast DCL is a yeast with an optimal price-quality ratio. The latest technologies and modern equipment allow us to obtain a product of constant quality from batch to batch. Application area Dry instant yeast DCL is recommended for the production of a mass range of bakery products (with a low sugar content, up to 5-8%). Suitable for both double and non-dough methods of dough making. Mode of application Mix dry DCL instant yeast with flour before kneading or add to dough at the beginning of kneading. Do not allow DCL instant dry yeast to come into direct contact with cold water or ice. It is possible to pre-dissolve dry instant yeast DCL in warm water (35-38°C) with a short kneading time. Organoleptic characteristics: Appearance: beige vermicelli 1.5 mm long and 0.5 mm in diameter. Odor: Characteristic odor of dried instant baker's yeast.