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REFRIGERATION

Food storage

How to store yeast (fresh and dry)

Yeast is a living organism, and its activity drops with heat, air and age. Fresh compressed yeast is the most perishable: it must be kept chilled, around 0 to +4 °C, and used within the manufacturer's stated period. Instant and active dry yeast are much more stable when sealed, but once a pack is opened they absorb moisture and lose strength. Weak yeast causes slow proofing, dense loaves and inconsistent results. Follow the manufacturer's storage instructions and use simple tests to check activity if in doubt.

  • Chilled0 to +4 °C (fresh yeast)

Do

  • Store fresh yeast in its wrapper or a sealed container in the fridge, away from strong odours.
  • Store unopened instant and dry yeast in a cool, dry place out of sunlight.
  • Once dry yeast is opened, reseal it tightly and keep it in the fridge or freezer.
  • Check activity with a small proofing test if yeast is near its date or has been stored poorly.
  • Label opened packs with the date.
  • Measure yeast with clean, dry spoons.
  • Buy fresh yeast in quantities you will use within the manufacturer's stated period, and check its date and condition on delivery.

Avoid

  • Do not store fresh yeast at room temperature.
  • Do not keep yeast near ovens or proofers.
  • Do not use fresh yeast that is dark, dry, sticky or smells strongly sour.
  • Do not freeze fresh compressed yeast unless the manufacturer allows it; activity may drop.
  • Do not store yeast next to salt or sugar in open containers; direct contact draws water out of yeast cells.

In Indian conditions

Many Indian bakeries use instant dry yeast because fresh yeast is harder to source and keep. In summer, storerooms can easily exceed 35 °C, which weakens yeast even in sealed packs over time. Refrigerating opened yeast is a simple fix. In the monsoon, moisture is the bigger problem; keep packs sealed and dry. Bakeries that do use fresh yeast need reliable refrigeration close to the mixing area. During long power cuts, fresh yeast is one of the bakery items to protect first.

General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.