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.
Nutrition Facts: 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!