Baking Ingredients · per 100g
A dormant, granulated leavening agent that activates in liquid to provide essential lift and a fermented depth to baked goods while serving as a concentrated source of B vitamins.
Pantothenic acid, Phosphorus
Pantothenic acid, Thiamin (Vitamin B1)
Folate, Vitamin B6
Biotin, Niacin
Nutritional summary
Interesting fact
Louis Pasteur was the first to identify yeast as a living organism in 1857, transforming it from a mysterious 'chemical' byproduct of brewing into a controlled biological tool for bakers.
Standout nutrients
Folate
Biotin
Copper
Thiamin (Vitamin B1)
Seasonality
Not available
Diet
Sustainability
Yeast production has a very low land-use footprint and can be grown on industrial byproducts like molasses.
Storage
Cool Dark Place
6–12 months
Store in a cool, dry place away from heat sources.
Refrigerate After Opening
3–6 months
Keep in an airtight container to prevent moisture absorption.
Freeze
1–2 years
Extends viability significantly if kept airtight.
Flavour
Harmonized from 3 validated sources
Claim citations
3