AKA, Saccharomyces cerevisiae, a species that is a sugar-eating fungus. One of the secret ingredients and mastermind behind the rise in bread dough, winemaking & brewing.
Yes, it is alive. This single-celled microorganism has the capability to create fermentation. As the yeast is fermenting, carbon dioxide is released.
Containing 27g of fiber, 33g of carbohydrates, 50g of protein, 2g saturated fats, 390 calories; per 100g of yeast.
Directions for bread dough:
Add lukewarm water or milk with temperatures between 110-115 degrees Fahrenheit (32-42C) to the yeast & bring it to life. Stir and let it dissolve for 5 minutes.
Where does yeast really come from you ask? It is produced with a nutrient source rich in sugar like molasses, which is the by-product of refining sugar. This fermentation process is conducted in large tanks. When the yeast fills the tank, it is all harvested by centrifugation, where this separation takes the off-white liquid known as cream yeast.
The packaging is a rice paper & PET plastic stand up zipper pouch. Please reuse and recycle!