cake or pkg. yeast
Cake yeast is a source of B vitamins, including thiamine and niacin, and contains selenium and chromium, though it is used in small quantities in finished baked goods.
About
Cake yeast, also known as fresh yeast or compressed yeast, is a living microorganism (Saccharomyces cerevisiae) cultivated and packaged in a moist, compressed form. Distinct from its dry counterpart, cake yeast contains approximately 70% moisture and is typically sold in small rectangular cakes or blocks weighing 0.6 ounces (17 grams) to 2 ounces (57 grams). It has a pale tan color, a crumbly texture, and a characteristic fresh, slightly sweet aroma reminiscent of beer or bread fermentation.
Cake yeast is highly perishable and remains viable for only 2-3 weeks when refrigerated at 35-40°F (1.5-4°C). It must be kept in cool conditions to maintain its fermentation capacity, as the living cells gradually lose viability over time. When fresh, it crumbles easily and integrates smoothly into dough, producing rapid, vigorous fermentation.
Culinary Uses
Cake yeast is used primarily in bread baking and dough fermentation where rapid, controlled rising is desired. Bakers prefer it for its predictable fermentation rate and ability to produce yeast-forward flavors in enriched doughs such as brioche, challah, and sweet rolls. It is also employed in commercial bakeries and pastry applications. Because it ferments quickly and vigorously, cake yeast is ideal for same-day baking projects and doughs that require multiple rises within a short timeframe. It can be dissolved directly in liquids or crumbled into dry ingredients, though it requires prompt use due to its limited shelf life.