Baker's yeast

Lightens the texture of elastic (bread) doughs

1 piece 2 pieces5% Saved 6 pieces10% Saved

Ready to ship today,
Delivery time appr. 3-5 workdays

€1.46^*

€81.11 * / 1000 gram

Content: 18 gram

Quantity

Prices incl. VAT plus shipping costs

Quantity	Unit price	Reference price
To 1	€1.46 *	€81.11 * / 1000 gram
From 2	€1.39 *	€77.22 * / 1000 gram
From 6	€1.31 *	€72.78 * / 1000 gram

Order number: 752200

Die Backhefe wird zur Teiglockerung von Weizenmehlprodukten, Dinkelmehlprodukten und sonstigen... more

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Die Backhefe wird zur Teiglockerung von Weizenmehlprodukten, Dinkelmehlprodukten und sonstigen Backwaren eingesetzt. Sie spaltet den im Teig enthaltenen Zucker und die Kohlenhydrate auf und setzt dabei Kohlendioxid frei, die den Trieb des Teiges bewirkt. Die Trockenhefe verliert auch bei längerer Lagerung (bis zu 24 Monaten) weder die Backfähigkeit noch den Trieb.

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100% dry yeast (equivalent of 25g fresh yeast)

> Unlike fresh yeast, this keeps well, and is easy to store and dispense.
> Store in a cool, dry place.

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Recipe for wholegrain bread: Mix 700g wholemeal rye flour, 300g wholemeal wheat flour, 20g salt, 20g dry yeast, 30g sourdough extract and seasoning according to taste. Add 650-750ml lukewarm water and knead well with a kneading hook. Cover and leave to stand for 1 hour in a warm place. Knead again and put into a greased baking tin. Leave to stand for another hour, then bake in the pre-heated oven with a bowl of water for approx. 80 minutes at 180 – 200 °C. Turn out onto a wire rack and leave to cool.

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Energy in Kilojoule	1800 kJ
Energy in Kilocalories	430 kcal
Fat	4,0 g
of which saturated	0 g
Carbohydrates	35 g
of which sugars	0 g
Fibre	13 g
Protein	41 g
Salt	0,60 g

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