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Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. One Unit contains four (4) individual packs.
Each Unit Net Weight: 7 g. / .25 oz.
Total Net Weight: 28 g. / 1.05 oz.
Country of Origin: Germany
