Angel Yeast Extract

9.80 SGD

DESCRIPTION

As a versatile savory ingredient, Angel Yeast Extract is suitable for a broad range of savory applications. It has a natural savory flavor that is comparable to stewing bouillon, which often makes it a suitable ingredient for savory products to add and bring out flavor and taste.

Angel Yeast Extract is a specialty ingredient capable of driving flavor innovations. Its main feature is taste enhancement that helps manufacturers to create tremendous market value.

Besides, Angel Yeast Extract features an abundance of rich peptides. Those savory peptides can reduce and mask the off-notes, such as beany flavor, bitterness and a metallic taste in foods and beverage. Nowadays, yeast extract becomes more and more popular in the food industry due to its natural properties and savory-boosting functionality.

It is in line with health trends and meets the requirements of clean label, sodium reduction, and sugar reduction.

Yeast extract, undoubtedly, is an ultimate choice for all cuisine types, especially for vegan and vegetarian diets

Halal Certified 

Learn how to use our products here: Classroom – Biocreation | Biocreation (biocreations.asia)

 

QUANTITY

INGREDIENTS

A 47% 200g Water
7% 30g Salted butter
13% 55g Egg
100% 420g German Bread Flour Type 550
5% 20g Pane Sourdough Powder
2.5% 10g Domino Verde Natural Bread Improver
2.5% 10g Angel Instant Yeast
1.2% 5g Fine sea salt
B 12% 50g Fine sugar
C 50g Russet potato (Steamed & mashed)
D Egg yolk & double cream
E Butter
Minced Beef Patties(Salt & Pepper & Angel Yeast Extract)

B. 12% 50g Fine sugar
C 50g Russet potato (Steamed & mashed)
D Egg yolk & double cream
E Butter
Minced Beef Patties(Salt & Pepper & Angel Yeast Extract)

METHOD
1. Mix ingredients A on low speed for 3 mins until dough is formed; continue to knead for another 7 mins on medium speed; while adding sugar (B) slowly one tablespoon at a time.
2. Slowly knead in potato (C) until the dough had formed and does not stick to the bowl.
3. Cover the dough for bulk fermentation (39 ̊ C) for 30 mins.
4. Divide dough into 60g-75g
5. Shape into tight balls.
6. Final ferment (39 ̊ C) for 30 mins. Pre-heat oven.
7. After final fermentation, bask bun surface with egg yolk & double cream wash.
8. Bake at 200 ̊C for 10-12min.
9. Remove from oven, cool on rack, bask with butter for finishing gloss and aroma
10. Assemble with greens, sauce and meat patty