Standart Fresh Yeast is trusted by bakers for its stable quality and broad application range. It’s perfect for controlled fermentation, part-baked frozen products, and traditional bread-making processes.
For 100 kg of flour, a maximum of 5% yeast is recommended. It can be added by dissolving in water or crumbling.
Store between 0 °C and +4 °C for optimal quality. The maximum acceptable temperature is 10 °C.
Shelf life is 40 days under proper storage conditions.

24 packs of 500 g or 12 packs of 1 kg