Choose natural yeast bread, it is to choose healthy nutrition

- Natural yeast bread is a human food most complete nutrient content

Bread, is known as artificial fruit.

Bread, bring fresh and more successful life.

After fermentation, shaping, baking patience, meet your sweet fragrance, flavor nutrition and health bread, spread in the slightest surge meet Chunchi Jian.

Natural yeast yeast taste better than the average, because the flour to fully absorb moisture, ripening for a long time, on the other hand is a natural yeast for a variety of bacterial culture from when baking, each bacteria will emit a different flavor, so that the bread the flavor is more diverse.

Natural yeast = no artificial additives, 100% healthy, "natural yeast" propagated by the natural plant from natural security, no artificial composites.

Natural yeast quadruple nutritional supplement

A re-fill: high quality complete protein;

Double up: a complete natural B vitamins;

Triple supplement: high-quality functional dietary fiber;

Quartet meeting: more than 14 kinds of essential minerals bound life.

Italian Panna Tony natural yeast,It does not require the use of complex and lengthy process of raising leaven can make natural yeast bread. It is attached to the use of grain yeast, lactic acid bacteria, wheat, rice, yeast, water from the culture together. Before using, you need to warm water mixed with 2 times the amount of yeast in the 30 ℃, 25-28 ℃ in place for about 30 hours into it cooked, then measure the need to use temporary unused refrigerated.

Natural yeast benefit from aspects of ordinary fresh yeast, dry yeast

(1) natural yeast cultivated from natural plant species from yeast, is pollution-free and safe food raw materials, without adding other chemical additives or artificial composition

Natural yeast, mainly attached to the fruit, cereals, flowers and leaves of plants such as the above yeast as raw material, made of natural reproduction, it is a natural, non-polluting source of health and nutrition, non-synthetic pigments, corrosion and an additive. Ordinary dry yeast waste molasses as raw sugar, made in the process of adding other non-natural ingredients, such as emulsifiers sorbitan monostearate.

(2) natural yeast can extend the shelf life of baked goods

Using natural yeast made bread shelf life of up to two weeks or more, the use of ordinary dry yeast 2 to 3 days. Using natural yeast and baker's yeast production in general compared to bread has the following characteristics:

a low moisture than bread, only 22% (38% in general bread);

b low water activity, only 0.80 to 0.81 (typically 0.95 bread), microbial growth is not easy;

C When the dough ferment sugars into sugar alcohols to make bread without adding preservatives have preservative effect. While natural yeast fermentation time is long, the bread mildew resistance will be enhanced.

Probiotics contain acidic d strong, can inhibit the breeding of bacteria, can produce bread made under the same conditions than the dry yeast products to extend the shelf life of three to five times.

(3) Natural yeast can enhance the flavor of the product

Natural yeast made from the grapes cultivated by long fermentation of wheat and grapes full of flavor, and compared to ordinary yeast (dry yeast as a single pure yeast, natural yeast containing yeast species and lactic acid bacteria and other microorganisms of about 100 , is a composite yeast, bacteria will emit each a different flavor), made out of yeast bread with a variety of flavors, and natural yeast mixed in acetic acid bacteria, lactic acid bacteria in the fermentation time will produce organic acids, also gives the product a unique flavor, mellow acidity and full-bodied flavor.

(4) natural yeast to maintain product freshness

Natural yeast in the dough for long hours in low-temperature fermentation Species Act (2 ~ 7 ℃ low temperature fermentation), in the face of adequate breeding species of strains, so that the flour to fully absorb moisture, keep the product fresh and soft, flexible, long-lasting freshness .

(5) natural yeast to make bread loose

When natural yeast produce large amounts of carbon dioxide in the dough, the gluten network and due to the formation of the organization, which is left in the inner plexiform tissue, so tissue porous baked goods, the volume increases, increased gluten extension, produced by the fermentation carbon dioxide can remain in the dough, the dough raise gas holding capacity.

(6) natural yeast can replace or reduce the use of modifiers to reduce the health hazards of food additives

Ordinary dry yeast bread made out of a long dry storage time will become hard is not good, so the recipe will be added to make it soft storable duration improver, and natural yeast make products extended preservation, tissue Pine Run, completely no need to add amendments.

Complex food additives by the emulsifier bread improvers, antioxidants, enzymes, inorganic fillers and other components, can promote soft bread baking bread and increase flexibility, improve dough into the oven expansion, and effectively delay the aging of bread effect. Bread improver master craft can cover flaws and bad taste and make bread increased 2 to 3 times, although a significant reduction in costs, but made out of bread may contain a dozen additives, is not conducive to human health. Add natural yeast can play improver effectiveness without adding modifiers simultaneously.

(7) natural yeast allows products to increase the nutritional value

100 kinds of natural yeast containing yeast species than ordinary dry yeast yeast this single pure, more retained a variety of nutritional yeast contained in the body for up to half of the yeast protein, containing more than 18 kinds of amino acids, peptides substances, especially rich in grain shortage lysine content, but also rich in trace elements calcium, iron, zinc, magnesium, selenium, chromium, manganese and vitamin B1, B2, B6, B12 and pantothenic acid and other B group vitamins, cholesterol and saturated fatty acids. The main raw materials for the ordinary dry yeast molasses processing (ie sugar waste), and natural yeast with raisins (bacteria adhered to the surface of the grapes) to nurture the yeast species, so the natural yeast wheat are also retained grapes high nutrients, grapes rich in vitamin a, B1, B2, B6, C, amino acids, minerals, potassium, phosphorus, iron, calcium, and polyphenol.

Natural yeast has significantly improved immune activity effect on children atopic dermatitis, asthma has obvious effect, but also has to improve liver function, nerve cell regeneration, appetizers, beauty effect.

Natural yeast rich in quality amino acids, vitamins and minerals to meet the children's growth and development of a variety of nutritional needs; B vitamins, iron, zinc, selenium and other women make radiant skin smooth and soft, healthy and moist; yeast Portugal glycans also can improve skin elasticity, promote collagen synthesis, slowing down the aging caused by exposure to light, moisturizing the skin. Glutathione, metallothionein, selenium, zinc, chromium, B vitamins have antioxidant and anti-aging effects; rich dextran can regulate gastrointestinal function, promote digestion, relieve constipation, increase endurance.