LeSaffre DCL Instant Dried Yeast (SAF Red Label), 500g

SKU

BB-428

By Lesaffre DCL Bread Baking Yeast Manufacturer

In stock

£5.50 £5.50

£11.00/kg

The standard, general purpose instant dried yeast found in kitchens and bakeries all over the world. Known both as LeSaffre DCL Instant Dried Yeast and also LeSaffre Saf Red Label, the instant yeast is for all yeast dough baking.

LeSaffre DCL Instant Dried Yeast (Saf Red Label) is available in 500g or 10kg vacuum sealed packs, this is the 500g pack of standard baker's yeast for adding dry to your flour. It has several names as well as trade names including instant dried yeast, fast acting, quick rise, rapid rise and bread machine yeast as well as SAF Red Label and DCL Instant Yeast.

Ingredients: Yeast (saccharomyces cerevisæ), emulsifier: sorbitan monostearate (E491).

Gluten: Does LeSaffre Instant Dried Yeast (Saf-Red Label) contain gluten? No, none of the LeSaffre dry instant or dry active yeasts contain gluten. All are suitable for GF diet but they are not certified.

Suitable for vegetarians and vegans

Skip to the end of the images gallery

Skip to the beginning of the images gallery

LeSaffre DCL Instant Dried Yeast (SAF Red Label), 500g

More Information

More Information
Net Unit Of Measure	kg
Net Unit	0.5

Recipes and Guides

How to... get bigger holes in your bread

Dan Lepard

If you want holes in your bread then there are quite a few factors that affect how you exaggerate and enlarge them. So at BakeryBits we hope this discussion of the factors involved will help get you on the right track. But it's also fun and interesting when you get into it. You will see that many of these points conflict, so that’s where you have to decide what is more important to you. Do ... Read more

Savoury Chelsea Buns, by Fred Oliver

Community Member

Recipe by BakeryBits customer Fred Oliver, using our Foricher T45 flour: Soft dough with pesto, garlic, sun-dried tomatoes, and Gruyère. Thanks to Kitty Tait of The Orange Bakery for the dough proportions. Makes 10Method 1. Warm the milk. I use 20 seconds in a microwave. 2. Place all the dough ingredients except the butter into a mixer fitted with a dough hook and mix until it forms a ... Read more

What makes bread rise, and how to get the best rise ever

Dan Lepard

If you put wheat flour, water (and some salt, if you like) in a bowl, mix it well, roll pieces of it thin and cook it on a hot metal bakestone you’ll get one of the earliest forms of bread, what’s known as unleavened flatbread. Easy to make, utterly delicious: today there are many people who make and enjoy this bread pretty much the way it was made hundreds of years ago. Perhaps the flour ... Read more