Processed

Instant Dry

Instant dry yeast is finely milled, quick-acting dehydrated baker’s yeast meant to mix straight into flour or lukewarm liquid without a long separate sponge. Like active dry, it is an industrial preparation of cultivated yeast—the same living species behind fresh blocks—engineered for fast rehydration and predictable home results in brioche, sandwich loaves, and pizza dough. This catalogue’s yeasted recipes default to Instant Dry so shoppers and suppliers share one clear product leaf. A good sachet is dry, free-flowing, in date, and still lively if tested in warm sweetened water. A bad sachet is damp, expired, or heat-killed; dough then fails to double. Avoid liquid hotter than lukewarm. Keep cool and sealed. Buying and offering Instant Dry specifically avoids the ambiguity of a generic “yeast” line that might mean fresh, active, or nutritional flakes.