Founded in 1986, Angel Yeast has plants in 11 cities in China, Egypt, and Russia. And its yeast series products have become the second largest in the world. 

With a magnetic field strength of up to 14,200 Gs, the Saint Langma magnetic tubes are key factors in producing Angel yeast in many processing situations. 

In the raw material screening stage, the magnetic bar can adsorb small magnetic impurities mixed in the raw material to ensure the purity of the initial raw material. During the fermentation stage, the magnetic bar helps to remove any magnetic particles that may be generated, optimizing the fermentation environment and promoting yeast growth. At the finished product packaging stage, the magnetic rods are again used to intercept magnetic particles that may be mixed in and adsorb finer iron filings for more stable yeast fermentation.