CREAMING OF YEAST :
1.Take 1/4 Cup Warm Water (105-115 F).
2.Sparkle Dry Yeast & Add Same Quality Of Sugar.
3.Cover The Cup And Keep It In A Warm Place For Fermentation Of Yeast.
4.Best Use For Making Naans, Rotis & Breads.
NOTE :
If Recipe Liquid Is Other Than Water,Substitute Water With Other Liquid.
Use 25gm Of Dry Yeast For 1kg Of Flour Or As Directed In Recipe
| SPECIFICATION | |
|---|---|
| PRODUCT NAME | DRY YEAST |
| BARCODE | N.A |
| BRAND NAME | MOMENTS |
| MAIN CATEGORY | BAKERY PRODUCTS |
| SUB CATEGORY | PREMIX & DESSERTS |
| PACKING | 25 GM |
| QUANTITY | 75 PCS |
| HSN CODE | 21021020 |
| SHELF LIFE | 12 MONTHS |
| NUTRITION FACTS | N.A |
| PACKAGING | 25 GM X 75 PCS |
| CASE PER 20FT | N.A |
| CASE PER 40FT | N.A |
| PRODUCT DIMENSIONS | |
|---|---|
| WEIGHT OF UNIT | 25 GM |
| NET WEIGHT OF CTN | 1.88 KG |
| GROSS WEIGHT OF CTN | 2.88 KG |
Worldwide, barley seeds are renowned for their priceless therapeutic qualities. It can be found in many forms, including whole barley, hulled barley, pearled barley, and barley flakes.
Significant cereal grain is barley (Hordeum vulgare L.), which belongs to the grass family. It was one of the earliest cereals to be cultivated and is now widely planted. In medieval Europe, peasants consumed a lot of barley grain, a mainstay in Tibetan cuisine. Additionally, barley has been utilized as animal feed, a source of fermentable sugar for beer and some distilled spirits, and a component of several nutritional foods.
Worldwide, barley seeds are renowned for their priceless therapeutic qualities. It can be found in many forms, including whole barley, hulled barley, pearled barley, and barley flakes.
Significant cereal grain is barley (Hordeum vulgare L.), which belongs to the grass family. It was one of the earliest cereals to be cultivated and is now widely planted. In medieval Europe, peasants consumed a lot of barley grain, a mainstay in Tibetan cuisine. Additionally, barley has been utilized as animal feed, a source of fermentable sugar for beer and some distilled spirits, and a component of several nutritional foods.
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