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Red Star Yeast Quick Rise Instant Dry - 3-0.25 Oz
Yeast, Instant Dry, Quick Rise Original
Rises 50% faster. Gluten free. A tradition in family baking. Honored with the Chefs Best Award for Excellence. " American Culinary ChefsBest: 2012 Chefs Best Award, Excellence. Ideal for bread machines & traditional baking. Carol Stevens Guarantee: If you have questions, are not satisfied with the quality of this product, or if you would like recipes or additional information, please write to me in care of Red Star Yeast, 7475 W. Main Street Milwaukee, WI 53214, call 1-800-445-4746, M-F, 9 AM-4 PM CST. Honored with the ChefsBest Award for Excellence. The ChefsBest Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs. www.redstaryeast.com. Visit our web site for baking tips, additional information and recipes. Does not contain wheat gluten or other cereal protein. 0 calories - 0 fat - 0 sodium. Product of Mexico.
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| Calories from Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
| Total Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
| Saturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
| Trans Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
| Polyunsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
| Monounsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
| Cholesterol | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
| Sodium | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
| Potassium | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
| Total Carbohydrate | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
| Dietary Fiber | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
| Total Sugars | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
| Added Sugars | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
| Protein | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
| Calcium | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
| Iron | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Kosher,Gluten Free
Approximately 2-1/4 tsp. equal one 1/4 oz. packet of Red Star yeast. Three 1/4 oz. packets equal the activity of one 2 oz. yeast cake. Store in a cool, dry place. Baking Tips: Use a thermometer to determine liquid temperatures. To activate yeast for traditional baking methods: Dissolve one packet in 1/4 cup warm liquid, 110-115 degrees F. Add 1/2 tsp. sugar. Wait for foam to double in volume. Or blend yeast with dry ingredients. Add very warm liquids, 120-130 degrees F. Avoid liquid temperatures above 140 degrees F as this will harm the yeast. For bread machines, use liquids at 80 degrees F. Add liquids, then dry ingredients; yeast is added.
LESAFFRE YEAST
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