DRIED BAKER'S YEAST (active)
Dried baker’s yeast are selected, very active yeast strains that allow fast fermentation of the dough. They have a much longer shelf life (14 months in the original closed packaging), lower weight and volume than pressed yeast, which facilitates their distribution. They require revival through hydration.
1 kg of dried yeast corresponds to 3-4 kg of pressed yeast (depending on the flour and recipe).
