Yeast and BakingLessons

 

Shelf Life and Storage: Cake Yeast

Each package of Cake Yeast is stamped with a ‘Best if Used by’ date.

Example of code: March 22 2009

Cake Yeast is very perishable, requiring constant refrigeration below 45°F to maintain its freshness and activity. Always wrap remaining cake yeast tightly and store in an airtight container in the refrigerator. Use fresh yeast by the expiration date on the package.

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. We recommend that the cake yeast is divided into usable portions prior to freezing.  One-third of the 2 oz. cake yeast is equivalent to one ¼ oz. packet (or 2 ¼ teaspoons) of dry yeast.

  1. Wrap the yeast, airtight, in layers–plastic wrap, foil, another layer of plastic wrap.
  2. 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.
  3. Store the yeast in the coldest part of the freezer.
  4. ‘Thaw’ the yeast overnight in the refrigerator prior to use. Do not thaw the yeast at room temperature. Thaw only what you will need for baking.
  5. Use the Yeast Freshness Test to confirm that the yeast is active prior to use.

 

More information on Fresh Cake Yeast: