Lightens the texture of elastic (bread) doughs
Ready to ship today,
Delivery time appr. 3-5 workdays
Prices incl. VAT plus shipping costs
|Quantity||Unit price||Reference price|
|To 1||£0.99 *||£55.00 * / 1000 gram|
|From 2||£0.94 *||£52.22 * / 1000 gram|
|From 6||£0.89 *||£49.44 * / 1000 gram|
From an order value of GBP 40.00, you will see the "Gluten free into the fall" products in the checkout and can choose one of them and order it for free.
This promotion cannot be combined with other promotions or discount codes.
Valid for all shop customers.
The promotion ends on Sunday, October 31st 2021.
- Order number: 752200
Unlike fresh yeast, this keeps well, and is easy to store and dispense. Baker´s yeast is used to make the dough easier to work when making wheat and spelt flour products and other pastries. It breaks down the sugar and the carbohydrates in the dough and thus releases carbon dioxide, which causes the dough to rise. Even if stored for a long period (up to 24 months), dried yeast does not lose its baking or raising qualities. Easy to measure, keeps well.
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.
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.
|Energy in Kilojoule||1800 kJ|
|Energy in Kilocalories||430 kcal|
|of which saturated||0 g|
|of which sugars||0 g|