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SAF Instant Yeast Gold Label
SAF Instant Yeast Gold Label
SAF Instant Yeast Gold Label

SAF Instant Yeast Gold Label

Regular price $49.97 $24.97 USD 50% OFF

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PRODUCT DESCRIPTION

SAF-Instant Yeast is a bakers dry yeast (Saccharomyces cerevisiae) vacuum-packed in foil pouches. Instant yeast derives its name from its ability to rapidly rehydrate in water or when added directly into a dough. Although its functional properties are improved over active dry yeast, it falls under the Standard of Identity.

Advantages:

1. This improved version of New SAF-Instant Gold Label provides 10% to 20% more activity.

2. More resistant to preservatives.

3. Provides uniform fermentation throughout your baking system.

4. Vacuum packaging ensures freshness, consistency, and minimal activity loss until opened.

5. It provides tolerance to higher dough temperatures.

6. Improves machinability.

7. Free-flowing properties make it as easy to scale and meter as other dry ingredients.

8. Unopened, New SAF-Instant Gold Label needs no refrigeration.

9. Warmer dough temperatures are preferred while using New SAF-Instant Gold Label; this decreases the need to cool doughs to maintain proper fermentation.

10. It can reduce mixing time 10% to 30%, compared to compressed yeast.


Packaging: Bag


Shelf Life: 24 months


Allergen Information: None


Applications: Specifically formulated for: Croissants, Danish Pastries, Doughnuts, sponge and dough bakery products, sweetbreads, sweet doughs, variety breads. Active Dry Yeast can be used in all yeast-leavened goods with either straight or sponge doughs. It is normally applied in a ratio of 40% to 50% of compressed yeast weight requirements, depending on the sugar content and type of dough.


Preparation Instructions: Varies with application or intended use. As a starting point, replace active dry yeast with 3/4 the amount of SAF-Instant Yeast or 25 percent less for equivalent fermenting power. A moisture adjustment may be needed. SAF-Instant Yeast will replace compressed yeast on an average at 33-40 percent of compressed yeast levels. When converting from compressed yeast, extra water is required to be added to the dough, approximately double the weight of the yeast. Active dry yeast should be dehydrated with a minimum of 3.5 to 4.0 times its weight in water at 100-110 F (38-43 C)

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Estimated delivery time 7-14 days

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