Yeast "Record" with a blue label is produced on the basis of a traditional strain with a partially pronounced osmotolerant character. Peculiarities. In a sugar-free dough, the yeast has a smooth enzymatic profile (an enzymatic profile is a graph of the dynamics of gas formation in the dough). In a dough with a low sugar content (for example, loaves, where the sugar content is 3-5% by weight of the flour), the rate of formation of carbon dioxide CO2 doubles. Application. Record yeast with a blue label is particularly suitable for the traditional sponge method: In sponge (sugar free) its fermentation profile, slow and gradual, slows down the process of sugar depletion. In a dough with a moderate sugar content, fermentation is accelerated. As a result, maturation of the dough during fermentation and final proofing is faster. It shows the best result on baking, in comparison with highly active yeast (with the double and non-dough dough method). Packing: 1 kg.