Red Star® Platinum^® Yeast

INGREDIENTS

• Yeast
• Xanthan Gum
• Ascorbic Acid
• Sorbitan Monostearate
• Enzymes

PACKAGE  SIZE

• Strips of three packets (0.25oz or 7g each)

This product is produced in dedicated facilities where there is no risk of cross-contamination with sources or derivatives of any of the allergens listed.

GENERAL USAGE INFORMATION

See our Guide to baking with yeast for more information on all bread-making steps.

• Platinum Yeast is ideal for use in traditional and bread machine baking methods.
• One (0.25oz or 7g) packet of yeast contains approximately 2 1/4 teaspoons of yeast.
• One (0.25oz or 7g) packet will raise up to 4 cups of flour.
• Platinum Yeast may be substituted 1:1 for Active Dry or Instant Yeast. Instant yeast has a faster rate of action than active dry yeast; therefore, your dough MAY rise faster. Simply monitor your dough while it is rising and adjust the time as needed.
• For best results, dry yeast should be at room temperature prior to use (see Shelf Life & Storage tab for more info).
• To convert between Dry Yeast and Fresh Cake Yeast OR determine the yeast requirements for your recipe, see our Yeast Conversion Chart.

To separate packets: using scissors, cut down the middle of the flat, smooth section on either side of the center packet.

FOR TRADITIONAL USE–STAND MIXER or HAND-KNEADING

Instant yeast was developed to be incorporated directly with dry ingredients via the DRY BLEND METHOD. However, if preferred, using the REHYDRATION METHOD to proof instant yeast prior to incorporation is acceptable.

DRY BLEND METHOD

• Blend the yeast directly with the flour and other dry ingredients.
• Add very warm liquid – make sure it’s not too hot to touch. Suggested temperature range: 120° – 130°F.
• Avoid direct contact with the salt or sugar as this may decrease the activity of the yeast.

REHYDRATION METHOD

• Proofing (dissolving) the yeast in warm liquid with sugar gives it a good start – the yeast feeds on the sugar for quick activation. See procedure here.

If your recipe instructions do not include this rehydration step, remember to decrease the total liquids in the recipe by 1/2 cup to account for the liquid you used to activate the yeast.

FOR BREAD MACHINE USE

• For any ‘Dough’ or ‘Standard’ cycle, use 1/2 teaspoon of Platinum Yeast for EACH cup of flour in the recipe.
• In Regular bread machine cycles, liquids should be used at 80°F.
• For ‘express’ bread machine cycles – Instant Yeast is required. Follow the machine manufacturer’s instructions for appropriate yeast amounts and liquid temperature.

Be good to your yeast, and it will perform well in your bread! Don’t forget that yeast is a living organism, and its freshness and shelf life are dependent on how the yeast is stored. Dry yeast will lose its leavening power if exposed to air, moisture or heat, even when it is still in a sealed jar or package. Learning the correct way to store your yeast will keep it fresher longer.

SHELF LIFE INFORMATION

For best results, use the yeast prior to the best if used by date stamped on the package. This date is 2 years from the date the yeast was packaged.

Each packet is flushed with nitrogen at the time of packaging to remove oxygen.

Reading Expiration Dates and Lot Codes

0.25oz Packet Example (U.S):  JUL 2022 0210 17:39

Best if Used by Date is July 2022. Manufacturing Lot Code is 0210 17:39

7g Packet Example (Canada): 22 MR 03 0063 09:52

Best if Used by date is March 3rd, 2022.  Manufacturing Lot Code is 0063 09:52

STORAGE TIPS

Platinum Yeast  is a living organism and must be handled properly to ensure optimum performance. Never expose yeast to high temperatures during storage or use.

Store packages at room temperature, away from heat sources. Dry yeast may also be stored in the refrigerator or freezer.

For best results, dry yeast should be used at room temperature before using. Prior to use, take out only the amount you need and bring to room temperature for about 20 – 30 minutes. Dry yeast will never freezer solid.

If you have yeast remaining in an opened packet, fold the opening over itself to the level of the yeast (to keep it airtight). Secure it with tape or a clip. Refrigerate or freeze and use within four weeks.

If you are unsure about the activity of your yeast, test it using our Yeast Activity Test.