Angel Yeast clarified that the yeast produced in Yichang plant does not carry viruses and the group has no employee infection

Angel Yeast clarified that the yeast produced in Yichang plant does not carry viruses and the group has no employee infection
Due to its headquarters in Yichang, Hubei, the production of Angel Yeast, the world ‘s third largest yeast company during the epidemic, attracted investors ‘attention.In March 22nd, Angel Yeast explained 12 rumors and the wrong area of online use, saying that no staff in the top ten factories of the Angel Group worldwide have diagnosed new coronary pneumonia. “Yichang produces yeast virus” is a rumor, and it is spread online.References such as “old noodles are better fermented”, “fufu koji can be used, and fritters leavening agents can replace yeast fermentation” are also unscientific.”Yichang produces yeast with virus” is a rumor during the epidemic. The online statement about Angel yeast is: “Angel yeast is headquartered in Hubei. During the epidemic, the factory was shut down all lines, so Angel yeast produced in the market for 2 months cannot be bought.The yeast produced in Yichang, Hubei may carry viruses.”Angel yeast caused rumors. During the severe epidemic situation, the company overcame the difficulties in supply of raw materials for production, logistics and transportation, and the return of personnel to work, and achieved production security for the top ten factories in the world (including the Yichang factory).At the same time, every factory of Angel Yeast sterilizes and disinfects the whole process according to the requirements of epidemic prevention to ensure product safety.As of now, no staff of Angel Group has been diagnosed.In addition to the expression “carrying a virus”, there are rumors that “Angel yeast is not good for noodles, so eggs are added to assist fermentation, and vegetarians cannot eat it.”Angel Yeast rumors, “This is unfounded rumors.The raw material for producing yeast is molasses after sugar extraction from sugar cane. It is the yeast activity and environmental temperature that affect the yeast fermentation effect. It has nothing to do with eggs.There is no substitute for eggs in the Angel yeast production process.”” Fu Fuqu, leavening agent can replace yeast “is a false lifting to clarify the rumor, Angel Yeast also answered some misunderstandings of yeast.In response to the statement that “old noodle fermentation recovers better than yeast fermentation and is more nutritious”, Angel Yeast explained that old noodle fermentation is a product in a specific period without scientific fermentation conditions. The difference from yeast fermentation is: old noodle fermentationIt will cause the accumulation of excessive harmful bacteria, low nutritional value and long fermentation time. It is safer and more hygienic to use high-activity dry yeast fermentation.After the dough is fermented by yeast, the structure changes and the palatability is improved.At the same time, starch, protein, cellulose and other high-molecular substances in the flour that are not easily absorbed by the body are broken down into low-molecular substances, which are more easily absorbed by the body and the nutritional value is improved.During the epidemic, Angel Yeast was temporarily out of stock in some areas, so it is said that it can be replaced with sufu koji, sweet wine koji or fritters. The effect is as good.Angel Yeast explained from this that yeast has fermentation effect, fermented bean curd koji, sweet wine koji, fritters leavening agent has no fermentation effect, can not be used instead.Specifically, the main component of Sufu koji is Mucor fungus, which is mostly used to make mold bean dregs, soy bean curd, fermented soybeans, etc .; the main component of Tianjiu koji is Rhizopus, which is mostly used to make sweet rice wine, mash;Fried cakes and other fried foods.In response to statements such as “Angel yeast can be used after it has expired”, “no need to pay attention to the ratio and method”, “bread improver can be used alone without yeast”, Angel Yeast said that the correct method of use is: “a pound of flour uses yeast3-5 grams, it is best to use warm water to dissolve yeast before pouring into flour.The optimal temperature for fermentation is around 35 ° C. In winter, the temperature can be properly maintained or the amount of yeast can be increased.The fermentation time is about 40-60 minutes, and the dough volume can be doubled.”Sauna, night net editor Guo Tie Zhu Fenglan proofreading Liu Jun