Global yeast company Angel Yeast recently presented its latest products and solutions at iba 2023, which ran from 22-26 October in Munich, Germany. With the support of Angel Yeast, Team China also won the iba.UIBC.Cup of Bakers 2023, the prestigious international baking competition hosted by iba during the exhibition.
The company’s exhibition at the trade fair focused on themes of innovation and sustainability, delivering the latest products including premium yeast strains and a new dedicated yeast series, as well as solutions for frozen dough, refrigerated dough, nutrition enrichment and anti-staling for bread products.
Angel Yeast highlighted its premium dry yeast, a strain with higher tolerance, reliability and adaptability in various recipes whether for professional baking and home baking and specialised yeast products like FrozDo, developed for frozen dough with high freezing resistance and consequently a longer shelf life. ChillDo, meanwhile, is designed for refrigerated dough stored between 0-10 degrees Celsius that avoids damage to the gluten at a low temperature and revives yeast activity after rewarming. The company also exhibited raw food materials, baking enzymic preparations, trade products like nuts and seeds, and tea.
Four new baking solutions were also presented to empower more efficient baking with elevated flavour and also enable bakers to offer the market healthier options. This includes a baking nutritional enhancement solution with a range of yeast-derived nutrients; an anti-staling solution for bread to slow down the staling process and extend the shelf life; a chilled dough solution to control the rising process of the dough; and a frozen dough solution to satisfy the freezing needs of different time frames while ensuring effective dough rising and easy storage and application.
Chinese bakers Lin Yeqiang and Feng Yingjie also won the three-day iba.UBIC Cup of Bakers 2023 who were supported by Angel Yeast working in collaboration with its German partner MIWE which included a local training ground, materials and baking technique guidance by MIWE’s master bakers.
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Caitlin Gittins
Editor, International Bakery
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