pkgs. active dry yeast
Active dry yeast contains B vitamins (including thiamine, riboflavin, and niacin) and trace minerals such as selenium and chromium. When consumed in the quantities typical in baked goods, the nutritional contribution is modest but measurable.
About
Active dry yeast is a commercial form of Saccharomyces cerevisiae, a single-celled fungus used as a leavening agent in baking and fermentation. The yeast cells are harvested from fermentation broth, killed through a drying process, and then mixed with inert carriers (typically starch or cellulose) to create granules approximately 1-2 millimeters in diameter. The cells retain dormancy and viability for months when stored in cool, dry conditions. Active dry yeast contains living microorganisms that, when rehydrated and exposed to warmth and food (typically sugars and starches), resume metabolic activity and produce carbon dioxide gas, which causes dough to rise.
The term "active" distinguishes this product from "instant" or "bread" yeast, which contains smaller particles and requires less hydration time, though the organisms are functionally identical. A standard packet typically contains approximately 2-2.5 teaspoons (7 grams) of yeast.
Culinary Uses
Active dry yeast is essential in the production of breads, cakes, rolls, pizza dough, and any fermented dough that requires rising. It is also used in brewing beer and making other fermented beverages, as well as in wine production and distillation. The yeast is typically dissolved in warm water (105-110°F / 40-43°C) to activate it before mixing into dry ingredients, though it can be mixed directly into flour for some modern recipes. Proper yeast activation ensures adequate fermentation and optimal rise; insufficient hydration or excess heat can kill the organisms and result in dense, flat baked goods. The fermentation process not only creates lift but also develops flavor complexity and improves dough extensibility.