The total amount of dry yeast represents 30% of the total compressed yeast
and is equal to 0.375 g.
Yeast strains optimized for bread come in three forms: as blocks of refrigerated, active compressed yeast
(19th-century technology), as granulated dried yeast to be rehydrated in warm water (1940s technology), and as finely milled dried yeast to be rehydrated with the flour (1970s technology).
The Commission found that the notified transaction raised competition concerns in the UK market for liquid and compressed yeast
. The transaction reduces three competitors down to two in the UK with respect to both liquid and compressed yeast
The total weight of all ingredients is 15 pounds 8 ounces.