As a manufacturer of dry yeast, I will introduce you to the production method and working principle of dry yeast.

1. How to make dry yeast？
2. 1.Yeast culture: We culture it from high-quality yeast strains to ensure activity and purity. Provide nutrients and temperature conditions in a suitable culture medium to promote the reproduction and growth of yeast.

2. 2.Fermentation: Transfer the cultured yeast to an appropriate fermentation medium, such as dough or sugar-water solution. By controlling parameters such as temperature and humidity, yeast begins fermentation.

3. 3.Isolation and culture: After a period of fermentation, we isolate and culture the yeast to obtain pure yeast. This ensures the quality and activity of the dry yeast.

4. 4.Drying: The obtained yeast undergoes a professional drying process, such as low-temperature vacuum drying or spray drying, to remove the moisture from the yeast and turn it into a dry powder.

5. 5.Packaging: The dried yeast is carefully packaged in containers that meet hygienic standards, such as aluminum foil bags or cans. We ensure the packaging is airtight to preserve the freshness and activity of the dry yeast.

1. How dry yeast works？

The working principle of dry yeast is based on the active substances produced by the yeast during fermentation and its own properties.

1. 1.Fermentation: The yeast in dry yeast decomposes carbohydrates into carbon dioxide and ethanol through fermentation under suitable temperature and humidity conditions. This process is called yeast fermentation and is a key step in the fermentation of bread, cakes and other foods.

2. 2.Carbon dioxide production: The carbon dioxide produced by yeast through fermentation will form bubbles in the dough or sugar solution, causing it to expand. These air bubbles become trapped by gluten or protein, making the dough or sugar-water solution light and fluffy.

3. 3.Ethanol production: In addition to carbon dioxide, yeast also produces small amounts of ethanol. Ethanol plays a role in flavoring and enhancing the aroma of food during the fermentation process.

4. 4.Yeast activity: Our dry yeast undergoes a professional processing and drying process to ensure the activity and stability of the yeast. Dry yeast has a long shelf life under suitable conditions and can be reactivated and fermented when used.

As a manufacturer, we are committed to producing high-quality dry yeast products, ensuring their activity and stability to meet the needs of bakers and baking enthusiasts.

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