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Saf Instant Yeast, 1 Pound Pouch

4.7 4.7 out of 5 stars 31,467 ratings

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1 Pound (Pack of 1)

Purchase options and add-ons

Brand SAF
Number of Items 1
Unit Count 16.0 Ounce
Item Weight 454 Grams
Item Form Powder

About this item

  • Safe Instant Yeast is one of the top selling yeasts in the world
  • Comes in a large, 16-ounce (1 Pound) vacuum-packed bag
  • Store in an airtight container; for 6 months at room temperature or in the fridge; or for a year or longer in your freezer
  • Fast acting and long lasting
  • Saf Instant Yeast is one of the top selling yeasts in the world
  • Comes in a large, 16-ounce (1 Pound) vacuum-packed bag
  • Store in an airtight container; for 6 months at room temperature or in the fridge; or for a year or longer in your freezer

Frequently bought together

$9.35 ($0.58/Ounce)
Get it as soon as Wednesday, Apr 3
In Stock
Sold by Bakery D&L and ships from Amazon Fulfillment.
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$9.98 ($0.62/Ounce)
Get it as soon as Wednesday, Apr 3
In Stock
Sold by The Conscious Shop and ships from Amazon Fulfillment.
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From the manufacturer

1
2

1

Over the years, Saf-instant has become a brand which is well known, recognized and appreciated all over the world. Thousands of bakers with vastly different backgrounds, culture and areas of expertise, have relied on Saf-instant for generations.

About Saf-instant

Add Saf-instant, Saf-instant Gold, and Saf-pizza yeasts directly to the flour or at the start of the kneading process. Saf-levure should prior be reactivated by rehydration at a warm temperature. They all disperse easily and uniformly into the dough and gives optimum fermentation.

Yeast is a living microorganism. This microscopic fungus is no larger than 6 to 8 thousands of a millimeter in size, yet has exceptional fermentation characteristics.

Product Description

SAF is easy to use (no proofing or pre-dissolving); it's fast-acting and long-lasting, continuing to work for hours longer than "rapid" yeast. It's absolutely reliable.

Store in an airtight container: for 6 months at room temperature or in the fridge; or for a year or longer in your freezer.

Product details

  • Is Discontinued By Manufacturer ‏ : ‎ No
  • Product Dimensions ‏ : ‎ 4.02 x 4.02 x 2.99 inches; 1 Pounds
  • Item model number ‏ : ‎ 15909
  • UPC ‏ : ‎ 305364936379 017929159092 370839498799 642103213071
  • Manufacturer ‏ : ‎ SAF
  • ASIN ‏ : ‎ B0001CXUHW
  • Customer Reviews:
    4.7 4.7 out of 5 stars 31,467 ratings

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Price-6% $9.35
Typical:$9.90
-12% $9.98
Typical:$11.40
$24.21-7% $30.29
Typical:$32.44
$8.70-10% $11.95
Typical:$13.28
Price Per Unit$0.58 / Ounce$0.62 / Ounce$0.50 / Ounce$0.47 / Ounce$0.27 / Ounce$0.37 / Ounce
Delivery
Get it as soon as Wednesday, Apr 3
Get it as soon as Wednesday, Apr 3
Get it as soon as Wednesday, Apr 3
Get it as soon as Wednesday, Apr 3
Get it Apr 5 - 9
Customer Ratings
Flavor
4.3
4.4
4.5
4.0
4.3
5.0
Airtight storage
4.2
4.3
4.2
4.0
4.2
4.5
Freshness
4.1
4.3
4.2
4.0
4.1
4.3
Value for money
4.2
2.8
4.2
Sold By
Bakery D&L
SimplyBeautiful
SimplyBeautiful
ALPHA IMPORT LLC
Amazon.com
JD Distributions llc
variety
Instant Yeast
Yeast
Yeast
Yeast
Dry Yeast
Dry Yeast
weight
454 grams
16 ounces
1 pounds
1 pounds
907 grams
1 pounds

Important information

Safety Information

This product is labelled to United States standards and may differ from similar products sold elsewhere in its ingredients, labeling and allergen warnings

Ingredients

1

Legal Disclaimer

Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.

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Customer reviews

4.7 out of 5 stars
4.7 out of 5
31,467 global ratings

Customers say

Customers like the versatility, value, ease of use, quality, and dependability of the yeast. They mention that it's great for breads, rolls, pizza dough, and donuts, and that it lasts very well. Customers also appreciate taste, and airt.

AI-generated from the text of customer reviews

2,214 customers mention1,743 positive471 negative

Customers like the quality of the yeast. They say it works well, is useful, and is economical. Customers also mention that it's the best yeast they've ever used and that it produces great bread.

"...This is my favorite yeast. It always works, and the bread gets a good rise...." Read more

"...has smaller particles that activate more quickly, and thus dough rises more rapidly, sometimes cutting rise times up to 50%...." Read more

"Well its yeast and it works well, what is most impressive is that it lasted 3 years. and its still going...." Read more

"...I love this yeast because it’s high-quality, l don’t have to proof it, and it’s never failed. It’s easy and convenient!..." Read more

566 customers mention421 positive145 negative

Customers like the value of the yeast. They mention it's good value for the money, and worth the purchase.

"...It always works, and the bread gets a good rise. It is must better deal and less wasteful than using those little packs with the added bonus of..." Read more

"...Although never cheap, the price has always been quite reasonable...." Read more

"...It's a good price and works well. I did end up putting it into a different airtight container." Read more

"...While this product was a bit over-priced, I paid the extra few dollars so that I could continue to have yeast available...." Read more

245 customers mention245 positive0 negative

Customers are satisfied with the resiliency of the yeast. They mention that it lasts very well, has never had a shelf life problem, and is always reliable. Some say that the expiration date was of good duration, and the yeast worked fast and high without overproofing. Overall, customers are happy with the quality and dependability of the product.

"...I refill the jar as needed. The yeast will last longer (way past the expiration date) if it is kept in the freezer." Read more

"Well its yeast and it works well, what is most impressive is that it lasted 3 years. and its still going...." Read more

"...yeast because it’s high-quality, l don’t have to proof it, and it’s never failed. It’s easy and convenient!..." Read more

"...It has a great taste and it keeps the longest of any yeast I've ever used. I usually buy some once a year...." Read more

169 customers mention151 positive18 negative

Customers like the taste of the yeast. They say it has a good flavor, and the gluten makes bread taste good. They also mention that the bread has the same texture and flavor as usual, with a nice bite. Customers also say the cinnamon rolls are wonderful, light, airy, and taste fresh. They mention that it's reasonably salt and sugar tolerant.

"...is similarly fast--20 minutes rather than 30, and the bread has the same texture and flavor as usual...." Read more

"...In terms of raising this is a very effective fast yeast. It has a great taste and it keeps the longest of any yeast I've ever used...." Read more

"...great, and my white, sourdough, and wheat breads have all baked up with a nice bite to them...." Read more

"...The flavor is excellent. If you know this, then this is a good bargain. (See photos 3 and 4.)..." Read more

98 customers mention91 positive7 negative

Customers find the SAF instant yeast easy to use and convenient. They say it dissolves easily, works well, and takes only a few minutes to make. Customers also say it's nice to work with, easy to dispense, and pour into a different container.

"...It’s easy and convenient!..." Read more

"...I am including my favorite bread recipe that takes only a few minutes to make. Perfect every time, and the best bread for toasting...." Read more

"Im new at baking and this stuff works, very easy to use and fast! I made a few pizza's and they turned out great! Will buy again!" Read more

"This is my favorite yeast. It is much easier to manage than the individual packets, and it can be added directly to your dry ingredients when baking..." Read more

81 customers mention57 positive24 negative

Customers like the airtightness of the yeast. They say it arrived in an air-tight vacuum sealed package. Customers also mention that the yeast produces light and airy loaves and rolls.

"This yeast is great. Fresh, good flavor, and was airtight when arrived. Good value for the money. Glad I purchased this type of yeast." Read more

"...The cinnamon rolls were wonderful, light airy, and taste fresh. I made a cream cheese icing. I used all purpose flour...." Read more

"...The only thing is that you need to find an airtight container for it because once the package is opened it can't be resealed...." Read more

"...When it arrived, it was airtight and sealed...." Read more

72 customers mention72 positive0 negative

Customers like the versatility of the flour. They mention it's great for breads, rolls, and pizza dough. Some say it'll be handy for making breads and rolls in a bread machine. Customers also say it makes thinner slices, making it better for sandwiches.

"This is fantastic for bakers. It is so much cheaper than buying 3 packets at a time. It also let's me adjust my yeast for different types of bread...." Read more

"...It was a lot easier to slice into thinner slices, making it better for sandwiches...." Read more

"...Proceed as usual. Great for any bread or crumpets." Read more

"...Great in a bread machine, no proofing required, and I always get a consistent rise...." Read more

260 customers mention114 positive146 negative

Customers are mixed about the growth of the bread machine. Some mention that it provides a great rise, while others say that the dough did not rise very well.

"...Fat gives your baked goods more moistness, but it slows rising and too much will stop it entirely...." Read more

"...This is my favorite yeast. It always works, and the bread gets a good rise...." Read more

"...If you don’t, your baked goods will over-rise and collapse. (See photos 1 and 2, plus original review below.)..." Read more

"...I know my breads are going to rise well." Read more

SAF yeast are fine - so long as they've been well-treated along the way and are properly stored
5 Stars
SAF yeast are fine - so long as they've been well-treated along the way and are properly stored
Update, December, 2022. My monitoring of the viability of this yeast product over time revealed very good news. The packaging of this yeast (manufactured December 2019 and purchased April 2020) said "Best before the end of December, 2021", and I now have great evidence that this is quite a conservative estimate. today (December 8, 2022) I tested two batches of yeast using the method described below, and compared the results with what I obtained when the yeast were newly purchased in April of 2020, nearly two years ago. First, I found that a batch of yeast stored since April, 2020 vacuum-sealed as described tested at 110% compared to the April, 2020 value (see left-hand picture above). (Obviously the yeast did not get better with age; I attribute the extra 10% to a slight change in experimental protocol leading to a slightly higher temperature in the test. My bad as an experimentalist, but minor in this case, in my view.) Second, yeast that had been stored in the -20 freezer for one year vacuum sealed, then stored for another year in an closed jar in the refrigerator at 40 degrees, scored at 85% in the test (right hand picture, above). Since this test was run under the conditions where the vacuum sealed yeast scored 110%, I think it is reasonable to say that storing these yeast even for one year in the fridge cost only about 25% of their viability. Thus, if you stored the yeast that long in the fridge, the most you would have to do to compensate for degradation is to use 33% more yeast than the recipe calls for.(And, just for the record, previously I used yeast that had been stored in the fridge for 9 months - and had scored at 100% in the "champagne flute test" described here - and used it in the normal amount to make pizza dough. The dough rose as normal, so this method of measuring CO2 release by monitoring the amount of foam produced in 10 minutes seems a good measure of potency in getting dough to rise.)I will continue to monitor and report on this yeast batch over the coming months and years.-----Original Review:I did a test with these "instant" yeast right out of the bag, based on a clever idea described in an excellent previous user review (Steve Thomas, Jan. 11, 2015), which I modified slightly (see below). The yeast were quite potent, based on their ability to convert sugar into CO2 (sorry, earth!). I've used the yeast to make several loaves of bread, and they work fine. Any problems I might have had I attribute to my inexperience. But I'm learning, and the bread gets better and better. I ordered this huge, one pound bag of yeast only because I was finding it impossible to get yeast in the little packets at a grocery store. Impossible. So now I have what may well be (see update above) a lifetime supply.Some user reviews of this product say that these yeast on arrival were not very active, but I wonder whether this might not have been due to the "middleman" who is handling the product. If you look on Amazon, you will see the same product available from many distributors, of all sorts of products, and the distributors seem to change from month to month (for example, the supplier of the bag I received no longer has this yeast available). How long was the bag on the shelf? How well was it stored by the distributor? These are more likely to determine the quality of the yeast you receive, rather than some product irregularity or failure in quality control by the manufacturer. So, as a first time buyer from a particular seller, you are in the tough spot of trying to assess the track record of the distributor (is the majority of their product line foodstuffs that require some care about storage conditions and expiration dates? What is THEIR record according to Amazon shoppers?). Then, once you get your stuff, check the packaging to make sure it is not over or close to its expiration date (mine on arrival was vacuum sealed and only about 5 months old, with a year and a half left on its stated lifetime), then test it to see if it is up to snuff. If it fails to deliver, you might have a chance to get a refund from a responsible re-seller.Once it arrives, portion most of it out for long term storage and put the rest in a jar in the fridge. Use standard test conditions so you can occasionally test the yeast to see if they are still potent. I plan to do this at least every time I open one of my freezer bags of stored yeast from this batch I just received. Since the yeast arrived vacuum sealed, I used my vacuum sealer to prepare the portions destined for the freezer. I weighed out portions of a couple of ounces into coffee filters (to keep the yeast from getting sucked into the vacuum tube), carefully wrapped them, put each one into a plastic vacuum bag, and vacuum sealed them. Regarding storage in the fridge or freezer, you want to avoid giving the yeast an opportunity to pick up moisture. The best way to do that is to allow the fridge jar or freezer bag to warm up to room temperature before opening it. If the yeast is cold when you open the container, it will act as a condenser for any moisture that is in the air.You might argue that you don't need to do some kind of lab test to check your yeast, just see how the bread comes out. Personally, I would rather do the standard test described below. Bread baking requires various ingredients and conditions, and it seems to me if a batch fails there might be a number of reasons for failure. Furthermore, why commit a lot of time and materials to making bread, only to find out later that the yeast had lost their punch? Testing ahead of time avoids that risk, and is simple and quick.I modified the Steve Thomas protocol in order to get by with less yeast for each test. I used a cheap glass champagne flute and added a quarter cup of 115-120 degree water and immediately dissolved a half teaspoon of sugar. I stirred to dissolve the sugar and monitored the temperature till it had cooled to as close to 110 degrees F as I could get it. Then I stirred in a teaspoon of instant yeast, making sure to distribute it evenly in the water, including rescuing any clumps that are clinging to the side of the flute or floating on top. Let stand 10 minutes, which I timed from the moment I added the yeast, so the 10 minutes includes the time I stirred to disperse the yeast. I put a mark on the glass at the level of the originally added quarter cup of water, then a mark for where the "foam" had reached after 10 minutes. With my yeast, on arrival, the foam at 10 minutes had gone up the flute 1.5 inches from the water mark. Now, in a year's time, let's say, when I thaw out the next portion of vacuum sealed yeast, the first thing I'll do it repeat the test, in the saved marked flute, and see how the thawed yeast perform.I used the champagne flute because it is narrow, and I thought that would provide better accuracy, especially since I was intent on cutting down on the yeast (and therefore water) being used in the test. If you don't have a champagne flute or other piece of narrow glassware, you might want to stick to the Steve Thomas protocol using a cup measure. The point is that you can use a previously described test, or devise your own test. Either way, use it on yeast you know to be good quality, then in the future you can use exactly the same conditions to see how the yeast currently being tested measure up to the "standard". If it's beginning to lose it's punch, it's time to use more in the recipe, and/or re-order.
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Top reviews from the United States

Reviewed in the United States on May 14, 2020
Size: 1 Pound (Pack of 1)Verified Purchase
Customer image
5.0 out of 5 stars SAF yeast are fine - so long as they've been well-treated along the way and are properly stored
Reviewed in the United States on May 14, 2020
Update, December, 2022. My monitoring of the viability of this yeast product over time revealed very good news. The packaging of this yeast (manufactured December 2019 and purchased April 2020) said "Best before the end of December, 2021", and I now have great evidence that this is quite a conservative estimate. today (December 8, 2022) I tested two batches of yeast using the method described below, and compared the results with what I obtained when the yeast were newly purchased in April of 2020, nearly two years ago. First, I found that a batch of yeast stored since April, 2020 vacuum-sealed as described tested at 110% compared to the April, 2020 value (see left-hand picture above). (Obviously the yeast did not get better with age; I attribute the extra 10% to a slight change in experimental protocol leading to a slightly higher temperature in the test. My bad as an experimentalist, but minor in this case, in my view.) Second, yeast that had been stored in the -20 freezer for one year vacuum sealed, then stored for another year in an closed jar in the refrigerator at 40 degrees, scored at 85% in the test (right hand picture, above). Since this test was run under the conditions where the vacuum sealed yeast scored 110%, I think it is reasonable to say that storing these yeast even for one year in the fridge cost only about 25% of their viability. Thus, if you stored the yeast that long in the fridge, the most you would have to do to compensate for degradation is to use 33% more yeast than the recipe calls for.

(And, just for the record, previously I used yeast that had been stored in the fridge for 9 months - and had scored at 100% in the "champagne flute test" described here - and used it in the normal amount to make pizza dough. The dough rose as normal, so this method of measuring CO2 release by monitoring the amount of foam produced in 10 minutes seems a good measure of potency in getting dough to rise.)

I will continue to monitor and report on this yeast batch over the coming months and years.
-----
Original Review:

I did a test with these "instant" yeast right out of the bag, based on a clever idea described in an excellent previous user review (Steve Thomas, Jan. 11, 2015), which I modified slightly (see below). The yeast were quite potent, based on their ability to convert sugar into CO2 (sorry, earth!). I've used the yeast to make several loaves of bread, and they work fine. Any problems I might have had I attribute to my inexperience. But I'm learning, and the bread gets better and better. I ordered this huge, one pound bag of yeast only because I was finding it impossible to get yeast in the little packets at a grocery store. Impossible. So now I have what may well be (see update above) a lifetime supply.

Some user reviews of this product say that these yeast on arrival were not very active, but I wonder whether this might not have been due to the "middleman" who is handling the product. If you look on Amazon, you will see the same product available from many distributors, of all sorts of products, and the distributors seem to change from month to month (for example, the supplier of the bag I received no longer has this yeast available). How long was the bag on the shelf? How well was it stored by the distributor? These are more likely to determine the quality of the yeast you receive, rather than some product irregularity or failure in quality control by the manufacturer. So, as a first time buyer from a particular seller, you are in the tough spot of trying to assess the track record of the distributor (is the majority of their product line foodstuffs that require some care about storage conditions and expiration dates? What is THEIR record according to Amazon shoppers?). Then, once you get your stuff, check the packaging to make sure it is not over or close to its expiration date (mine on arrival was vacuum sealed and only about 5 months old, with a year and a half left on its stated lifetime), then test it to see if it is up to snuff. If it fails to deliver, you might have a chance to get a refund from a responsible re-seller.

Once it arrives, portion most of it out for long term storage and put the rest in a jar in the fridge. Use standard test conditions so you can occasionally test the yeast to see if they are still potent. I plan to do this at least every time I open one of my freezer bags of stored yeast from this batch I just received. Since the yeast arrived vacuum sealed, I used my vacuum sealer to prepare the portions destined for the freezer. I weighed out portions of a couple of ounces into coffee filters (to keep the yeast from getting sucked into the vacuum tube), carefully wrapped them, put each one into a plastic vacuum bag, and vacuum sealed them. Regarding storage in the fridge or freezer, you want to avoid giving the yeast an opportunity to pick up moisture. The best way to do that is to allow the fridge jar or freezer bag to warm up to room temperature before opening it. If the yeast is cold when you open the container, it will act as a condenser for any moisture that is in the air.

You might argue that you don't need to do some kind of lab test to check your yeast, just see how the bread comes out. Personally, I would rather do the standard test described below. Bread baking requires various ingredients and conditions, and it seems to me if a batch fails there might be a number of reasons for failure. Furthermore, why commit a lot of time and materials to making bread, only to find out later that the yeast had lost their punch? Testing ahead of time avoids that risk, and is simple and quick.

I modified the Steve Thomas protocol in order to get by with less yeast for each test. I used a cheap glass champagne flute and added a quarter cup of 115-120 degree water and immediately dissolved a half teaspoon of sugar. I stirred to dissolve the sugar and monitored the temperature till it had cooled to as close to 110 degrees F as I could get it. Then I stirred in a teaspoon of instant yeast, making sure to distribute it evenly in the water, including rescuing any clumps that are clinging to the side of the flute or floating on top. Let stand 10 minutes, which I timed from the moment I added the yeast, so the 10 minutes includes the time I stirred to disperse the yeast. I put a mark on the glass at the level of the originally added quarter cup of water, then a mark for where the "foam" had reached after 10 minutes. With my yeast, on arrival, the foam at 10 minutes had gone up the flute 1.5 inches from the water mark. Now, in a year's time, let's say, when I thaw out the next portion of vacuum sealed yeast, the first thing I'll do it repeat the test, in the saved marked flute, and see how the thawed yeast perform.

I used the champagne flute because it is narrow, and I thought that would provide better accuracy, especially since I was intent on cutting down on the yeast (and therefore water) being used in the test. If you don't have a champagne flute or other piece of narrow glassware, you might want to stick to the Steve Thomas protocol using a cup measure. The point is that you can use a previously described test, or devise your own test. Either way, use it on yeast you know to be good quality, then in the future you can use exactly the same conditions to see how the yeast currently being tested measure up to the "standard". If it's beginning to lose it's punch, it's time to use more in the recipe, and/or re-order.
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Disclaimer: While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our Web site. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. For additional information about a product, please contact the manufacturer. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. You should not use this information as self-diagnosis or for treating a health problem or disease. Contact your health-care provider immediately if you suspect that you have a medical problem. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease or health condition. Amazon.com assumes no liability for inaccuracies or misstatements about products.