Instant Dry Yeast for sweet bun The yeast is a unique strain selected from Saccharomyces cerevisiae that has stable performance. Free-flowing granules with fawn composed of living plant cells derived from a pure culture of yeast grown to the required levels of protein and phosphate in sterilized molasses and dried by controlled air drying of a filtered yeast suspension with added rehydration agents. It has a typical yeasty smell, with no off odours and is free from detectable foreign material.

RIKEMAL SV-65M is a Sorbitan tristearate, also known as Span 65, with E number E492. It is a non-ionic surfactant and emulsifier derived from sorbitol and stearic acid. It is widely used emulsifier with applications spanning food, cosmetics, pharmaceuticals, and industrial products. Its primary role is to stabilize mixtures and improve the texture and consistency of products including baked goods, margarines, and chocolate. In chocolate it performs a number of functions which include maintaining a stable emulsion, improving texture and mouth feel, and minimizes fat bloom, a whitish coating that can appear on the surface of chocolate due to fat crystallization. This helps maintain the aesthetic appeal and quality of the chocolate. RIKEMAL SV-65M has a particularly low acid value of Max 2.

L-Citrulline -DL-Malate1:1 >98,5% and is a pure white crystal or crystalline powder.