Red Star^® Fresh Cake Yeast

INGREDIENTS

• Yeast

PACKAGE SIZE

• 2oz foil-wrapped blocks (yeast cakes)

One 2oz yeast cake is equivalent to three packets (0.25oz each) of dry yeast.  When you divide a yeast cake into thirds, each third is equal to one packet of dry yeast.

This product is produced in dedicated facilities where there is no risk of cross-contamination with sources or derivatives of any of the allergens listed.

GENERAL USAGE INFORMATION

See our Guide to baking with yeast for more information on all bread-making steps.

• Cake Yeast is very versatile and performs well in all types of yeast recipes.
• One 2oz yeast cake will raise 9–12 cups of flour.

One 2oz yeast cake is equivalent to three packets (0.25oz each) of dry yeast.  When you divide a yeast cake into thirds, each third is equal to one packet of dry yeast and will raise up to 4 cups (about 1 pound) of flour.

See our Yeast Conversion Table to convert between fresh yeast and dry yeast or to determine your yeast requirements for your recipe.

FOR TRADITIONAL USE—STAND MIXER or HAND-KNEADING

Fresh yeast may be incorporated by the Dry Blend or Rehydration Method.

DRY BLEND METHOD

• Crumble fresh yeast over the flour and other dry ingredients.
• Add liquids at 90° – 95°F.
• Avoid direct contact with the salt or sugar as this may decrease the activity of the yeast.

REHYDRATION METHOD

• Proofing fresh yeast is not required, but can be done if desired.
• Dissolve 1 tsp sugar in 1/2 cup 90° – 95°F liquid.
• Add crumbled fresh yeast to sugar solution and stir until completely dissolved.
• Let mixture stand until yeast begins to foam vigorously (5 – 10 minutes).
• Add mixture to remaining ingredients.

If your recipe instructions do not include proofing the yeast, remember to decrease the total liquids in the recipe by 1/2 cup to account for the liquid you used to do so.

FOR BREAD MACHINE USE

• Use fresh cake yeast in ‘regular’ bread machine cycles, but not ‘Express’ or ‘Rapid’ cycles.
• Use liquids  at 80°F.
• Determine the appropriate amount of fresh yeast for your recipe.
• 1/3 of a 2oz yeast cake will raise up to 4 cups of flour.

Be good to your yeast, and it will perform well in your bread! Don’t forget that yeast is a living organism, and its freshness and shelf life are dependent on how the yeast is handled and stored.

SHELF LIFE INFORMATION

For best results, use the fresh yeast prior to the best if used by date stamped on the package. This date is approximately 5 weeks from the date of production.

Fresh yeast is extremely perishable. It must be maintained at a constant refrigerated temperature below 45°F to maintain its freshness and activity.

STORAGE TIPS

Fresh Cake Yeast is a living organism and must be handled properly to ensure optimum performance. Never expose yeast to high temperatures during storage or use.

Always wrap any unused fresh yeast tightly and store in an airtight container in the refrigerator. Use fresh yeast by the expiration date on the package.

CAN I FREEZE FRESH YEAST?

Due to the risk of damage to the yeast, we don’t generally recommend freezing fresh cake yeast. However, following the steps below, some people have success with it.

Freezing Fresh Yeast

1. Divide the yeast into usable portions prior to freezing.  (One 2oz yeast cake is equivalent to three (0.25oz or 7g) packets of dry yeast.  When you divide a yeast cake into thirds, each third is equal to one packet of dry yeast.)
2. Wrap the yeast, airtight, in layers–plastic wrap, foil, another layer of plastic wrap.
3. Place the yeast in an airtight container or in a zipper freezer bag, squeezing out the air to the level of the yeast before sealing the bag.
4. Store the yeast in the coldest part of the freezer.
5. ‘Thaw’ the yeast overnight in the refrigerator prior to use. Do not thaw the yeast at room temperature. Thaw only what you plan to use.
6. Use the Yeast Activity Test to confirm that the yeast is active prior to use.