Dried Swedish yeast that has optimal fermentation power in doughs for bread. The yeast cells work together with the nutrients in the flour (the sugar from the starch) and work less efficiently in doughs with added sugar, ie more than 2.5 tablespoons of sugar / syrup per 14 dl of flour.
Mix Dry KronJäst for Matbröd into the flour and let it steep for about 10 minutes, before the finger-warm dough liquid (approx. 37 ° C) and other ingredients are added. Then work everything together into a smooth and elastic dough.
Dry yeast does not contain any ingredients or additives in cereals that contain gluten, eggs, milk including lactose or other allergens according to the EU list of allergens (1169/2011 / EC). To protect the yeast during drying, small amounts of emulsifier are used, it is a vegetable oil (E491) not palm oil. Free from GMOs.
The packaging is recycled as plastic packaging.