Özmaya Rende is a fresh yeast crumbled into granules. In the Özmaya Rende system, yeast and water in a 1-to-1 proportion are placed in the ‘grating machine’ and are dissolved there to form a ‘yeast cream’. This yeast cream is kept at a temperature of 2°C to 4°C throughout the process. Thus, stability in bread quality is maintained.
The amount to be used may vary depending on the formula, the process, and the quality of the flour.
For 100 kg of flour, a ratio of maximum 4% is recommended. You may incorporate the product into the dough by dissolving it in water or by crumbling it, as desired.
Bag of 20 kg made out of kraft paper.
It is recommended that the product be kept at a temperature from 0 °C to +4 °C in order for the quality of the product to be preserved.
Under the above-mentioned storage conditions, the shelf-life of the product is 30 days.
Your personal data gathered with oral or written communication to be established with you in accordance with this form and your request is processed and transferred within the scope of Personal Data Processing, Storing, and Deletion (“Policy”). Within the scope of the Disclosure obligation, you can access the Policy via here to read the explanation on the reason of processing your personal data, the legal reason, retention periods, and your legal rights.
