Saf-Gold Instant Osmotolerant Yeast 500g

Good quality

Have tried all types of yeast over the past decades (baking) in N. America and also here in Italia where there are so many varieties. Saf yeasts in general are the very best in terms of performance, price and taste. Saf-Gold itself is the VERY BEST for making panettone (or any SWEET BREAD) since it has 2 leavening temperatures. To make a PANETTONE you need LEAVENING POWER! Saf-Gold delivers - I even use it when baking regular bread - guaranteed it will leaven beautifully and with enough holes in it to emulate professional bakers and their "steam" shock process on dough (used to do this at home by using a preheated ceramic couche - do not bother anymore thanks in part to Saf-Gold).

Great product but cheaper on bakery bits.

Excellent product. Doubled the rise in two of my regular sweet doughs (cinnamon sticky buns and got cross buns). Also did a great job with gluten free muffins and beer/rye sweet bread, which need all the help they can get. NB: Don't expect it to make much difference in regular bread - this yeast produces no more rise in doughs per se, It's just that it survives better in high sugar and/or enriched doughs than regular yeast, so fermentation and CO2 production is not hampered by a weakened yeast.

Good

Made several loaves of bread with this yeast and it worked out very well, as in the dough raised up quite well. Love the flavour. So glad to have managed to grab this before it went out of stock. Have enough content to make many more loaves of bread.

delighted with purchase will order again

Two star review because it’s full of emulsifiers (I know yeast needs some to stay alive but there IS emulsifier free yeast and I thought this was one of them), not the sellers fault but Saf Levure sells an emulsifier free yeast on bakery bits and it came £10 with shipping so I thought it would come quicker ordering off of amazon (it took the same amount of time) and it was still £10 here. When it arrived I checked the ingredients and it’s full of emulsifiers, so it seems that only Saf Levure on bakery bits is the emulsifier free one, unfortunately I’m not eligible for a return as it was a marketplace item and not Amazon warehouse, so unfortunately I have a bag of yeast I paid a tenner for I will not be using because I don’t fancy pumping my body full of cancer causing ingredients, if I wanted to do that I’d buy a loaf of bread on Tesco. It’s the whole point of making your own bread that you know exactly what’s going in it, I wouldn’t put effort in it for it to harm my body as much as a Tesco loaf. If you’re planning on making your own bread to avoid E numbers and emulsifiers then don’t buy this yeast.

大容量で大変満足。発酵は日清、イオンの製品と比較すると同じようなもの。

My wife picked this up for her home baking and it's become a go-to in her kitchen ever since. She mainly uses it for sweet doughs — brioche, cinnamon rolls, soft enriched breads — which is exactly what this yeast is built for. The standard stuff tends to underperform when sugar levels are high, but this one handles it without issue. She gets a reliable rise every time and the finished loaves come out soft and fluffy rather than dense. Fine granules mean it mixes straight into the flour without any proofing step, which cuts down the prep and gets her to the dough stage faster. The 500g pack is good value if you bake regularly. She divides it into small portions, seals them, and freezes them, which keeps it performing well for months. The vacuum-sealed packaging means it arrives in good condition, and as long as you store it properly after opening — ideally in the freezer in small batches — it holds up without losing its rising power. What stands out is how consistent it is. Other yeasts she's tried can be hit or miss depending on the dough, but this one behaves predictably each time. For high-sugar recipes like doughnuts or brioche where you need the yeast to actually survive the sugar content, that reliability makes a difference. If someone in your household bakes sweet breads regularly, this is worth keeping stocked. It's not something you'll touch for everyday cooking, but for enriched doughs with a lot of sugar — where regular yeast tends to struggle — it does the job better than most alternatives she's tried. It's become her default for anything she wants to come out light and properly risen.

素晴らしい

500gってすぐには使えないので、フリーザーバックに分けて冷凍しながら使用しています 数か月は問題なく使用できます 使うときは室温でしばらく置いておくか、ぬるま湯で少し溶かすとふくらみがよかったです 糖分多めのパンがふっくら焼けました

パン作りに使用しました。量が多いので、土壌改良のため畑に少し撒こうと思っています。