An increasing number of  bakery shops start using yeast with the popularity of it. These users have different requirements about the features of yeast.
Yeast is a single-celled fungi microorganism and has the phenomenon of life activities of biology.
The vital movement is in  strong period when yeast is in the process of fermentation, Whether it is able to produce enough gas that is required depends on if the yeast is in the optimal environment during this period.
Low sugar tolerant yeast applies to no sugar or low-sugar staple foods such as bread，buns etc...
It can promote fermentation when the additive amount of sugar in the dough less than 7% of flour weight.
“Prodigy” low sugar yeast is suitable for no sugar or low-sugar buns and bread, it has excellent capability of fermentation for no sugar dough. Maximize dough fluffy expansion, and make high quality products.
“Prodigy” yeast packaging is printed with   “high sugar”   or   “low sugar”   words. You can choose according to the proportion of sugar and salt in the formula.