Yeast, Soy Flour, Ascorbic Acid, Sorbitan Monostearate, Wheat Flour, Enzymes.
For traditional recipes. Blend Red Star® Platinum Yeast with dry ingredients and half of the flour in the recipe. Add very warm liquids (120 degrees -130 degrees F). Avoid liquids that are too hot to touch. Blend with enough remaining flour to make a firm dough. Knead on floured surface until dough is smooth and elastic. Cover, let rest a minimum of 10 minutes (or rise to double, if desired). Shape dough as desired. Cover and let rise until doubled in size. Bake as directed according to recipe. For Bread Machines: Use liquids at 80 degrees F; add liquids, flour, dry ingredients. Add Red Star® platinum yeast last. Red Star® platinum yeast is a fast-rising, instant yeast; use 1/2 tsp. per cup of flour in regular cycles. For express cycles, follow manufacturer's manual for liquid temperatures and yeast levels. Store in a cool place.
Always refer to the actual package for the most accurate information