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.
250 ml = 141 g
750 ml = 519 g
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.
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.