Yeast, Sorbitan Monostearate, Ascorbic Acid.
Store in a cool, dry place. Baking Tips: Use a thermometer to determine liquid temperatures. To activate yeast for traditional baking methods: Dissolve one packet in 1/4 cup warm liquid, 110-115°F. Add 1/2 tsp. sugar. Wait for foam to double in volume . Or blend yeast with dry ingredients. Add very warm liquids, 120-130°F. Avoid liquid temperatures above 140°F as this harm the yeast. For bread machines, use liquids at 80°F. Add liquids, then dry ingredients; yeast is added last.
Always refer to the actual package for the most accurate information