Our selection of high-quality yeasts and leavening agents help bakers achieve the perfect rise and texture in their baked goods every time.

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Frequently Asked Questions

  • What are the primary types of yeast available for commercial baking?

    • The primary types of yeast used in commercial baking are: Active Dry Yeast Instant Yeast (or Rapid Rise Yeast) Fresh Yeast (or Compressed Yeast)
  • How should commercial-sized packages of yeast be stored?

    • Commercial-sized yeast packages should be stored in a cool, dry place away from direct sunlight. If opened, it’s best to store them in an airtight container in the refrigerator to extend shelf life.
  • What’s the difference between baking powder and baking soda, and when should each be used?

    • Baking powder and baking soda are both chemical leavening agents. Baking soda requires an acid to activate it, while baking powder contains both the alkaline (base) and acidic components. Baking soda is best for recipes with acidic ingredients like buttermilk or vinegar, whereas baking powder can be used in recipes without any added acid.
  • How can I scale yeast quantities for large batches?

    • When scaling yeast for large batches, it's essential to maintain the same yeast-to-dough ratio as in the original recipe. However, be mindful that certain dough properties might change with volume, so always monitor the dough's rise and adjust as necessary.
  • How can I adjust leavening agents for higher altitudes?

    • At higher altitudes, the atmospheric pressure is lower, causing dough to rise faster. To counteract this, you may need to reduce the amount of yeast or other leavening agents in your recipe, increase the liquid content, or reduce the baking time and temperature.
  • Can I substitute one type of yeast for another in a recipe?

    • While it's possible to substitute one type of yeast for another, it's essential to adjust the quantity and potentially the rising times. For instance, when substituting active dry yeast for instant yeast, you might use a slightly larger quantity and allow for a longer rise.
  • How do I know if my bulk yeast is still active?

    • To test the activity of your yeast, dissolve a small amount in warm water (about 100°F or 37°C) with a pinch of sugar. Wait for 10 minutes. If the mixture bubbles and foams, the yeast is active. If not, it's likely expired and should be replaced.