• Brioche

  • Ciabatta

  • Challah

Active Yeast

Active Dry Yeast comes in dry granules in vacuum packed packaging.

This process revitalizes the yeast, allowing it to ferment and produce carbon dioxide, which helps dough rise and creates a light, airy texture in baked goods.

It has a long shelf life of 18-24 months when stored properly, making it a convenient choice for both home bakers and professionals

How to use: Dissolve in 5 times its weight in warm water (at 38°C)

Photo source: Canva | Sources : Lesaffre, "How Baking Works" by Paula Figoni

  • Cinnamon Roll

  • Rye Bread

  • Pizza Dough

  • Bagels

  • Pretzels

  • Focaccia

Instant Dry Yeast

Instant Dry yeast comes in a vacuum-sealed package with low moisture, which helps maintain its effectiveness. Its high fermentation activity makes it easy to overproof dough.

When replacing fresh compressed yeast in a recipe, use only 1/4 to 1/2 of the amount called for.

To achieve the best results, keep the initial dough temperature between 70°F and 95°F (21°C - 35°C).

Photo source: Canva | Sources : Lesaffre, "How Baking Works" by Paula Figoni

  • Challah

  • Dinner Rolls

  • Pretzels