Baker's Best Launched at Bakery Association of Canada's Bakery Showcase 2006

Baker’s Best can perform in a wide variety of bakery applications, including white and wheat breads, croissants, buns, bagels, rolls and pizza. Studies show that Baker’s Best Yeast outperforms traditional baker’s yeast used in frozen dough by having the ability to survive long-term freezing conditions.*

The Baker's Best Advantage

• Increases shelf life for frozen dough
• Improves volume and internal crumb structure in frozen dough products
• Provides less batch-to-batch variation in frozen dough product through consistent high quality yeast performance
• Natural, Non-Genetically Modified (non-GMO), gluten-free

* Fleischmann’s^® Yeast internal research, 2006