Instant Dry Yeast can be used in the production of various fermented products. All kinds of breads, buns and fermented pastry products are typical examples of applications. Instant Dry Yeast is suited for both traditional and industrial baking processes. Instant Dry Yeast is another type of dry yeast that was introduced after active dry yeast in the 1970s. It is made using a similar process as active dry yeast, although it is dried more quickly and milled into finer particles. Because of this, it dissolves and activates faster. Unlike active dry yeast, instant yeast doesnâ‚¬„¢t have to be proofed first; it can be mixed straight into the dry ingredients with the same result. This yeast also gives you two separate rises.
Instant Dry Yeast can be added directly to the flour or mixed with the dough one minute after kneading has begun. The recommended levels are 1-2% based on flour weight. Active dry yeast and instant dry yeast can generally be used interchangeably, one-for-one (although active dry yeast may be slower to rise). So if a recipe calls for instant yeast and you use active dry yeast instead, you may want to consider adding an extra 10 to 15 minutes for the rise time. If a recipe calls for active dry and instant is used, reduce the rise time by 10 to 15 minutes. Other than that the recipe can stay exactly the same and there is no need to make any changes.
Natural Yeast (Saccharomyces cerevisiae), food grade emulsifier.