yeast power for bakery yeast By Qiqihaer Tailong Food CO., LTD,
Pas encore membre de TradeKey.com? Inscrivez-vous pour vous connecter avec 9 millions d'importateurs et exportateurs. Rejoignez-le maintenant c'est gratuit |
BOOK A CALL
Book Call On Your Favorite Time
Code
🗘

By Signing Up. I agree to TradeKey.com Terms of Use, Privacy Policy, IPR and receive emails related to our services

Contact Us
product
Prev
yeast power for bakery yeast
Next

yeast power for bakery yeast

|

17M/T per month Minimum Order

Pays:

China

N ° de modèle:

GB/T20886-2007

Prix FOB:

Localité:

Heilongjiang

Prix de commande minimale:

-

Commande minimale:

17M/T per month

Packaging Detail:

-

Heure de livraison:

6days

Capacité de Fournir:

-

Payment Type:

-

Groupe de produits :

-

Contacter maintenant

Personne à contacter Mr. MIke

Angangxi, Qiqihar, Heilongjiang

Contacter maintenant

Spécification du produit

La description

Qilong dry yeast sources from nature ***** a environmental ***** dry yeast has two kinds:low sugar yeast and high sugar yeast. The Qilong low & high sugar dry yeast fermentation power is ***0ml****0ml/h, which means the quality is much higher than normal **0ml/h. Instant dried yeast often allows for speedy and uniform absorption within the dough. This yeast can be added directly to the mixer by mixing it dry with the flour or by sprinkling it on top of the dough when mixing begins. we can provide **0g, **5g, **0g.**0g.**0g pack yeast OEM also Application:bread, steamed bread, steamed roll principle:customers first Brand name:Qilong Form: power Experience:*0 years Web:http://*****

Pays: China
N ° de modèle: GB/T20886-2007
Prix FOB: Obtenir le dernier prix
Localité: Heilongjiang
Prix de commande minimale: -
Commande minimale: 17M/T per month
Packaging Detail: -
Heure de livraison: 6days
Capacité de Fournir: -
Payment Type: -
Groupe de produits : -

Mots-clés correspondants Qiqihaer Tailong Food CO., LTD

Send a direct inquiry to this supplier

To:

Mr. MIke < Qiqihaer Tailong Food CO., LTD >

Je veux savoir: