Yeast for Baking

Yeast for Baking

SKU Unit Size
21661 200 g
21663 2 kg
21664 5 kg
21665 11.3 kg
  • Description

    Regular active baking yeast is a special strain of baker’s yeast chosen and cultivated for hardiness, uniformity, strength and stability. It is free flowing and promotes a balanced fermentation leading to enhancement of quality and uniformity of raised yeast products. Baking yeast is naturally gluten-free.

  • Ingredients

    Yeast, sorbitan monostearate.

  • Directions

    Dry yeast should be allowed to sit at room temperature prior to rehydration and use. For best results, rehydrate the yeast for 5 to 10 minutes with at least four times its weight of warm water (32˚C – 43˚C).

    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 and may be used.

  • Uses

    Regular active yeast can be used for all types of traditional yeast raised baked goods such as bread, rolls, croissants, pretzels, doughnuts, pizza, and many more. It may be used in a bread machine, but it may not yield optimal results.

  • Storage

    Product should be stored in a cool, dry area. Under these conditions, the product should have an expected shelf life of 1 year.

  • Nutrition

    Nutrition Facts Per 50 g Amount % Daily Value
    Calories 190 -
    Fat 2.5 g 4%
    Saturated 0.5 g 3%
    +Trans 0.1 g %
    Cholesterol 0 mg -
    Sodium 130 mg 5%
    Carbohydrate 22 g 7%
    Fibre 12 g 47%
    Sugars 0 g -
    Protein 20 g -
    Vitamin A - 0%
    Vitamin C - 6%
    Calcium - 4%
    Iron - 20%
SKU Unit Size
21661 200 g
21663 2 kg
21664 5 kg
21665 11.3 kg
  • Description

  • Ingredients

  • Directions

  • Uses

  • Nutrition

  • Storage

  • Regular active baking yeast is a special strain of baker’s yeast chosen and cultivated for hardiness, uniformity, strength and stability. It is free flowing and promotes a balanced fermentation leading to enhancement of quality and uniformity of raised yeast products. Baking yeast is naturally gluten-free.

  • Yeast, sorbitan monostearate.

  • Dry yeast should be allowed to sit at room temperature prior to rehydration and use. For best results, rehydrate the yeast for 5 to 10 minutes with at least four times its weight of warm water (32˚C – 43˚C).

    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 and may be used.

  • Regular active yeast can be used for all types of traditional yeast raised baked goods such as bread, rolls, croissants, pretzels, doughnuts, pizza, and many more. It may be used in a bread machine, but it may not yield optimal results.

  • Nutrition Facts Per 50 g Amount % Daily Value
    Calories 190 -
    Fat 2.5 g 4%
    Saturated 0.5 g 3%
    +Trans 0.1 g %
    Cholesterol 0 mg -
    Sodium 130 mg 5%
    Carbohydrate 22 g 7%
    Fibre 12 g 47%
    Sugars 0 g -
    Protein 20 g -
    Vitamin A - 0%
    Vitamin C - 6%
    Calcium - 4%
    Iron - 20%
  • Product should be stored in a cool, dry area. Under these conditions, the product should have an expected shelf life of 1 year.