Instant Yeast for Baking

Instant Yeast for Baking

SKU Unit Size
21941 200 g
21943 2 kg
21944 5 kg
21945 11.3 kg
  • Description

    Instant baking yeast is a special strain of baker’s yeast, chosen and cultivated for its free flowing form, uniformity, strength and stability. Instant yeast eliminates need for hydration prior to addition to dough system. Ascorbic acid is added to boost loaf volume. Baking yeast is naturally gluten-free.

  • Ingredients

    Yeast, sorbitan monostearate, ascorbic acid.

  • Directions

    Add instant yeast directly to dry ingredients. Proofing is not required. The first rise is not required, simply let dough rest for 10 minutes after kneading and shape into loaf.

    To proof yeast, add 1 teaspoon sugar and 2 ¼ teaspoon yeast to ¼ cup warm water. If the solution foams and doubles in volume within 10 minutes, the yeast is still active. Instant yeast loses its quick-rise properties when pre-dissolved in water, so discard proofed yeast and use dry yeast from the same package in your recipe.

  • Uses

    Instant yeast can be used for all types of yeast-raised baked goods including bread, rolls, croissants, pretzels, doughnuts, pizza, and many more. It is especially designed for no time or short time dough containing 0-12% sugar (baker’s percent). It can be used in a bread machine or when mixing by hand.

  • Storage

    Product should be stored in a cool, dry area, below 25˚C. Under these conditions, the product will have a shelf life of 1 year.

  • Nutrition

    Nutrition Facts Per 50 g Amount % Daily Value
    Calories 190 -
    Fat 2.5 g 4%
    Saturated 1 g 5%
    +Trans 0.1 g %
    Cholesterol 0 mg -
    Sodium 55 mg 2%
    Carbohydrate 20 g 7%
    Fibre 14 g 54%
    Sugars 0 g -
    Protein 23 g -
    Vitamin A - 0%
    Vitamin C - 210%
    Calcium - 4%
    Iron - 20%
SKU Unit Size
21941 200 g
21943 2 kg
21944 5 kg
21945 11.3 kg
  • Description

  • Ingredients

  • Directions

  • Uses

  • Nutrition

  • Storage

  • Instant baking yeast is a special strain of baker’s yeast, chosen and cultivated for its free flowing form, uniformity, strength and stability. Instant yeast eliminates need for hydration prior to addition to dough system. Ascorbic acid is added to boost loaf volume. Baking yeast is naturally gluten-free.

  • Yeast, sorbitan monostearate, ascorbic acid.

  • Add instant yeast directly to dry ingredients. Proofing is not required. The first rise is not required, simply let dough rest for 10 minutes after kneading and shape into loaf.

    To proof yeast, add 1 teaspoon sugar and 2 ¼ teaspoon yeast to ¼ cup warm water. If the solution foams and doubles in volume within 10 minutes, the yeast is still active. Instant yeast loses its quick-rise properties when pre-dissolved in water, so discard proofed yeast and use dry yeast from the same package in your recipe.

  • Instant yeast can be used for all types of yeast-raised baked goods including bread, rolls, croissants, pretzels, doughnuts, pizza, and many more. It is especially designed for no time or short time dough containing 0-12% sugar (baker’s percent). It can be used in a bread machine or when mixing by hand.

  • Nutrition Facts Per 50 g Amount % Daily Value
    Calories 190 -
    Fat 2.5 g 4%
    Saturated 1 g 5%
    +Trans 0.1 g %
    Cholesterol 0 mg -
    Sodium 55 mg 2%
    Carbohydrate 20 g 7%
    Fibre 14 g 54%
    Sugars 0 g -
    Protein 23 g -
    Vitamin A - 0%
    Vitamin C - 210%
    Calcium - 4%
    Iron - 20%
  • Product should be stored in a cool, dry area, below 25˚C. Under these conditions, the product will have a shelf life of 1 year.