Dry yeast Nevada. The minimum order is 100kg. Dry yeast Nevada is recommended for the manufacture of bakery products. How to use: Mix Nevada yeast with flour before kneading or add to the dough at the beginning of kneading. Do not allow dry yeast to come into direct contact with cold water or ice. Perhaps preliminary dissolution of dry yeast "Nevada" in thermal water (t 35-38 ° C) with a short kneading. Dosage: depending on the sugar content, flour quality, recipe, dough preparation method and production conditions (from 0.2 to 3.0% of flour weight): - squash method of dough making: yeast weight 0.2-0.4% of the flour weight; - a bezopasny accelerated method of dough making: the mass of yeast is 0.6-2.5% of the mass of flour. Advantages: - stable quality; - long shelf life, do not require special conditions during transportation and storage. Compared to pressed yeast, they take up 3-4 times less space in the warehouse and there is no need to purchase yeast 2 times a week; – economic feasibility: no shrinkage, no weight loss; - saving space in the warehouse: there is no need for special storage conditions. Weight 500 g.