Baker’s Best from Fleischmann’s Yeast can perform in a wide variety of bakery applications. Baker’s Best Yeast outperforms traditional baker’s yeast used in frozen dough by having the ability to survive long-term freezing conditions, the company says. The consistent performing yeast increases shelf life, improves volume and internal crumb structure, and provides less batch-to-batch variation in frozen dough product. It is natural, nongenetically modified and gluten-free.
