IMPORTANT UPDATES:
Today we're shipping orders for in-stock items placed July 1. Customer service is available by email and phone. If we can’t take your call immediately, we’ll get back to you as fast as possible. We greatly appreciate your business, and we’re doing our very best to serve you.

Price increase coming: Our Mexican Vanilla supplier informed us that due to increased labor, material, and shipping costs, they're raising prices soon. Order now to beat the price increases!

Pleasant Hill Grain Baking Glossary

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Y

Yeast – An agent used to leaven bread through carbon dioxide release. There are many types of yeast including instant, rapid, dry, and wild yeast. The yeast most commonly used for baking is from the Saccharomyces cerevisiae yeast family. (See our SAF instant yeast.)

Yellow Dent Corn – A high yield variety of field corn that becomes indented on the top of each kernel as it dries. Dent corn contains both hard and soft starch, and it’s the presence of the soft starchy core which causes the collapse, or “dent,” of the kernel while drying. (See our non-GMO organic yellow dent corn.)

Page:
  1. A
  2. B
  3. C
  4. D
  5. E
  6. F
  7. G
  8. H
  9. I
  10. J
  11. K
  12. L
  13. M
  14. N
  15. O
  16. P
  17. Q
  18. R
  19. S
  20. T
  21. U
  22. U
  23. W
  24. X
  25. Y
  26. Z
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