Is the preserved fruit not fermented when the temperature is not sweet enough?

The non-fermentation of candied fruit may be related to the activity of yeast.

1. If the activity of yeast is insufficient, try to adjust the temperature to about 40 degrees to activate the activity of yeast.

2. You can also add a proper amount of yeast, and mix it well to disperse the yeast.

3. The ratio of yeast to flour is 1: 100, and the preserved dough can be adjusted according to this ratio.

These are the reasons why some candied fruits are not fermented and the remedial measures.