1High activity: Dehydration of fresh yeast into dry yeast, combined with probiotic fermentation, can retain the high-intensity activity of fresh yeast to a greater extent. 2More nutrients: Specially added inactivated bacteria, so as to avoid failure due to excessive temperature, better retain the efficacy of probiotics, better taste, faster fermentation. 3Rapid fermentation: Low-sugar dry yeast is more suitable for low-sugar distribution. It has rapid fermentation and sufficient endurance. It can be fermented within 1 hour under the warm water condition of 30 -36 . 4Healthy: A mixture of bacteria and yeast that can increase nutrients and produce incredible flavor. 5Principle of fermentation: The enzymes contained in yeast break down starch into glucose, which in turn breaks down into alcohol and carbon dioxide. The carbon dioxide produced will form holes in the bread dough, making the bread swell and soft. Alcohol will evaporate during the baking process. Such bread is soft and delicious.