[Flour and confectionery ingredients]Shirakami Kodama yeast Dry

Shirakami Kodama yeast is a natural yeast discovered in the Shirakami-Sanchi, a World Natural Heritage site, and is suitable for baking.
It is a natural yeast, yet relatively easy to use for health-conscious baking.
We have sold 998 tons of the yeast in 25 years.
We have yet to sell our products overseas almost at all.

The yeast strains were selected from among 500 strains collected in the Shirakami Mountain Range for their safety, strong fermentation, aroma, and preservation properties.
This yeast's exceptional power is a gift from Mother Nature.

Characteristics of Shirakami Kodama yeast Dry

a) No need to feed starter

Ordinary bread making with natural yeast takes 12 to 18 hours from preparation to baking.
With Shirakami Kodama yeast, however, the fermentation power is so strong that you can easily bake soft bread by the straight dough method.
Also, since it does not require starter feeding, the work time can be greatly reduced.
It takes about 3 hours from preparation.

b) Natural sweetness and mellow aroma

Since it has a lot of trehalose, a naturally occurring sugar, even a little sugar can give bread a natural sweetness.
With Shirakami Kodama yeast, you can bake fluffy, delicious bread with just flour, a little sugar, salt, and water, without using eggs or dairy products.
It can also be suggested for people with allergies or dietary restrictions, as well as vegan diets.
It is also suitable for the development of gluten-free products.

c) Excellent freezing and drying resistance

After 2 months of storage at -20 degree C (-4 degree F), 97% of the normal yeast is dead, and about 50% of the yeast for frozen dough is dead.
In contrast, Shirakami Kodama yeast showed a 100% survival rate.
In addition, Shirakami Kodama yeast has an astonishing stress tolerance, with a 95% survival rate after one year of storage at 4 degree C in a dry state.

With Shirakami Kodama yeast Dry, you can offer high quality breads to your health-conscious customers.