Fermex Instant Dried Yeast is a premium baker’s yeast that is simple & easy to use.  

Yeast is a delicate, single celled organism which catalyses the fermentation process required in bread making. It contributes to the taste of the bread as well as making it expand and rise.  This baker’s yeast is a high quality, high performance yeast, developed by the world's largest and oldest yeast manufacturer, S. I. Lesaffre, in France. Instant dried yeast often allows for speedy and uniform absorption within the dough.

How to Use our Instant Dried Yeast. This yeast can be added directly to the mixer by mixing it dry with the flour or by sprinkling it on top of the dough when mixing begins.

To bake bread in an oven: Use 1/2 teaspoon Fermex Instant Yeast per cup of flour. To bake bread in an Automatic Bread Machines on the quick cycle: Use 3/4 teaspoon Fermex Instant Yeast per cup of flour. Adjust amount used to your taste. 

If converting a recipe from active dry yeast to instant, you should use about 75-80% of the yeast called for in the recipe.

Storage: In the unopened package, Fermex Instant Yeast has a shelf life of two years at room temperature. Yeast is damaged by water and moisture, so we recommend that once opened, you keep your yeast in an air tight jar (make sure the jar is completely dry!). Opened packs will remain efficient for a few days if refrigerated. You can store in the fridge if using frequently, otherwise store in the freezer and take out as needed.

Proof your Yeast:  Before you bake consider checking the quality of your yeast. This is called proofing. Stir 1 tsp sugar into 1/4 cup warm water (about 40 degrees). Sprinkle 1 tsp yeast & stir. In five minutes, the mixture should foam. If it does not foam, the yeast is no good.

Ingredients: yeast (saccharomyces cerevisiae), sorbitan monostearate.  Sorbitan monostearate is an emulsifier and stabiliser. It is produced from sorbitol and stearic acid. It is a normal fatty acid from vegetable or animal origin. It is included to help the rehydration of the dried yeast. 

Origin: France