Descriptionsof Leavened Products:
1. The Leavened Products are one series of Brewing yeasts.
2. These leavenings are suitable for making liquor or alcohol which adoptingsucrose or monosaccharide as raw material.

Features ofLeavened Products:
1. High temperature resistance and acid resistance;
2. Good resistance to ethanol and as a result can greatly reduce cost;
3. Good resistance to high osmotic pressure, so the leavened products haveactive yeast cells;
4. Can promptly convert sucrose or monosaccharide into ethanol and as a resultincreased the utilization rate of raw materials.

Specifications ofLeavened Products:
1. Moisture: 6.5%;
2. Pb: 1.0 mg/kg;
3. Preservation: preserve under normal temperature; keep away from hightemperature and moisture places;
4. Shelf life: 12 months.

Usage of LeavenedProducts:
-- First, dissolve sucrose or monosaccharide in water to obtain sugar solutionwith a sugar degree of 20-25Bx (recommended sugariness to water ratio=1:3.51:4.0);
-- Then mix Angel leavened product with the sugar solution and leave it fermentin room temperature until the mash is clarified (the dosage of Angel leavening:24 of the amount of raw material);
-- Finally, distilling.