Your Frequent
Flour Points

No points earned yet on current order.
Log in to see your
current Frequent Flour point balance.

Links QRCode

Follow us on:

Twitter Facebook Pinterest Instagram

Read our Blog:
The Rye Baker


Yeast, Salt and Malt


Yeast, a lowly single-celled fungus that lives invisibly all around us has had a huge impact on Western civilization. Thousands of years ago, the ancient Egyptians depended on yeast for their bread and beer. In ancient Rome and medieval Europe, where 80% of a peasant's daily food intake consisted of bread, yeast was literally the foundation on which society was built.

Today, almost all of the yeast used by bakers and brewers is commercially produced and comes in three forms: fresh compressed yeast, which requires refrigeration; active dry yeast, the earliest form of nonrefrigerated yeast; and instant, which is by far the most user-friendly. NYB is pleased to offer all three.

Item Name Price-
Baker's malt is made from barley that has been sprouted, dried and refined, and is an important source of iron and the diastase enzymes that help turn starches into sugars. Dry malt offers an easy and convenient way to enhance the color and taste of breads without excessive sweetness. This malt, produced by one of the world's largest...

Since pre-Columbian times, the salteros of Colima, on Mexico's Pacific coast, have taken this clean-tasting, snow-white salt from Laguna Cuyutlán. This is a pure Pacific sea salt, gathered and dried as it has been for centuries. Medium grain is perfect for crunchy topping. 1 lb./454g. poly bag.

For bakers who prefer active dry yeast. Use 50% of fresh yeast and 150% of instant yeast percentages. First developed in the early 1940s, active dry yeast consists of small cylindrical particles of active yeast cells surrounded by a hard shell of dead cells. It will keep for up to 5 years. Before adding active dry yeast to your dough,...

Instant yeast offers all the advantages of fresh compressed yeast without its perishability. Unlike active dry yeast, instant yeast can be added directly to dry ingredients without the need to pre-hydrate. Comes in a 1 lb./454 g. vacuum-sealed bag, and will keep refriger ted for up to 3 years.

Copyright © 2021 The New York Bakers Robert Weeks Design

Product descriptions of non-NYB flours originate with the manufacturers and are solely used to identify product being sold.
The New York Bakers purchases professional flours in large quantities, repackages them and passes the savings onto you, our customers.