SAF-LEVURE
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Directions for use : dry yeast is reactivated by rehydration, performed at a temperature between 35°C and 38°C (38°C being the optimal temperature).
The fermentation power of active dry yeast is lower than that of an instant yeast. Dry yeast has a shelf life of two years. It can be stored at room temperature (ideally, below 25°C).
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With its long shelf life and possibility of storage at room temperature, Lesaffre’s active dry yeast was specially designed for bread-making applications. Once rehydrated, this performant, efficient yeast presents the same benefits as a liquid yeast.
Thanks to its granules form, active dry yeast has considerable bread-making qualities, especially in regions with tough climate conditions (hot and humid countries):
– remarkable stability at ambient temperature;
– long shelf life
– perfect control over the yeast’s fermentation power;
– easy to incorporate into the mixer.
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