Why is Levure boulangère traditionnelle classified as a processed culinary ingredient (NOVA 3) and what specific additives does it contain?

The product is a dried yeast preparation that has undergone drying and milling, which places it in the NOVA 3 category for processed culinary ingredients. Its ingredient list shows only the yeast itself and no additional additives, so it contains virtually no extra chemicals.

Is this traditional baker's yeast suitable for a gluten‑free diet?

Yes, the packaging is labeled gluten‑free and the yeast itself is produced from pure microbial cultures without any wheat or gluten‑containing substrates, making it appropriate for gluten‑free baking.

What is the optimal way to store this dry yeast after opening to preserve its activity?

After opening, keep the sachet tightly sealed, store it in a cool, dry place or refrigerate it, and avoid exposure to moisture and light; this protects the live yeast cells and maintains leavening power.

Sainte Lucie • 5 x 8 g

Levure boulangère traditionnelle

Food Additives

Product Insights

Levure boulangère traditionnelle is a traditional dry baker’s yeast marketed by Sainte Lucie as a gluten‑free food additive for baking. It belongs to the cereal‑based dietary family, carries no Nutri‑Score as it is a non‑nutrient product, and is classified as a NOVA 3 processed culinary ingredient. While it adds no calories, fat, sugar or salt, it provides essential yeast microbes that aid dough rise, but the lack of detailed nutritional data limits a full health assessment.

Nutritional Values

Values per 100 g

Fruits & Vegetables0 g

Comparative Analysis

Compared with the average values for typical food additives (7.05 g sugars, 0.61 g fat, 3.6 g salt per 100 g), this dry yeast contributes essentially zero sugars, fat and salt, making its nutritional impact negligible.

Ingredients

FR LEVURE DE BOULANGERIE SECHE-Ing boulangère. Conservation: Conserver ce produit à température Levure seche ambiante, au sec et à l'abri de la lumière. Apresure d'un sachet, le refermer, le conserver au réfrigérateur et utiliser dans ures. NLBAKKERSGIST-Ingrediënten: droge bakkersgist. Bewaring: 0p kamertemperatuur bewaren op een droge. Na opening een sachet sluiten, bewaren in de koelkast en binnen 48 uur gebruiken. C0484-3 MODE D'EMPLOI Dosage: 1 sachet pour 500g de farine Dosering: 1 zakje voor 500g bloem À la main/Met de hand: Diluez la levure dans 2 cuillères à soupe d'eau tiède (environ 35°C) et légèrement sucrée. Laissez reposer 15 minutes. Delayez et incoporez à la farine ou à votre recette./Verdun 1 zak bakpoeder in 2 theelepels warm water (35°C) licht gezoet water. laat 15 minuten rusten. Mix en voeg 3 162050 024027 toe aan bloem of aan je recept. Astuce pour une pâte bien levée / Tip voor een goed opgefokt deeg: Ne pas mettre la levure boulangère en contact direct avec le sel. Utilisation à la main uniquement Respecter la température de l'eau./Leg het bakpoeder niet in direct contact met het zout. Houd u aan de temperatuur van het water. Gebruik alleen met de hand. Retrouvez toutes nos recettes sur notre site WWW.SAINT LUCIE1885. FR

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