What’s Dry Yeast? Difference Between Active Dry Yeast and Instant Dry Yeast


Dried yeast is one of the wonders of modern baking – a pourable granular powder made from millions of millions of dehydrated unicellular organisms. After hydration, these small critters munch on the sugar or starch in a dough, producing alcohol and carbon dioxide, which give the bread its distinctively fermented taste and its airy rise.

Successful resurrecting of dry yeast depends entirely on the processing. So if a recipe requires a certain type, the instructions are tailored to their specific needs. These instructions can kill another type of dry yeast, or they fail to create the conditions for it to thrive, causing doughs to rise poorly – or doughs that do not even brew. This means that it is important for bakers to understand the language used to describe the different types of dry yeast and to realize that blind substitution is a crapshoot at best. Some recipes, especially high-moisture dough and short post-fermentation, can provide a hospitable environment for many types of yeast and create a false sense of security around substitution.

dry yeast

Active Dry Yeast VS Instant Dry Yeast

Bread baking can be complicated, which is partly due to all variables when using yeast. There are several types of yeast that you can use in baking, but two of the most common are active dry yeast and instant yeast, also called rapid rise yeast. Instant Yeast and Active Dried Yeast include some of the same preparation steps, but your overall baking time gets shorter with Instant Yeast as it can significantly shorten the time it takes for the dough to rise.


Active Dry Yeast

As the name implies, active dry yeast must be “activated” by dissolving the granules in warm water according to the packing instructions. (The peculiarities may vary from brand to brand, in some cases, sugar can be added as fuel for the yeast.) When the yeast is still alive, it will start to foam and grow within a few minutes.


Active dry yeast is so unstable that any given packet may be dead. You must, therefore, check whether it is still alive or not before proceeding with the recipe, even if the yeast has not yet reached the expiration date stated on the package. Active dry yeast also has a comparatively large grain size, further necessitating direct contact with warm water to dissolve. Due to this time-consuming step as well as the high risk of failure and high failure costs, active dry yeast is seldom used in a professional environment. When the yeast is still alive, it starts to foam and grow within a few minutes.

  • Dry yeast is perishable very quickly. Always check the expiry date before use.
  • The effectiveness may vary over time and lead to inconsistent results
  • Must be rehydrated before use
  • Easily damaged by liquids above 46 ° C (115 ° F)
  • Suitable for recipes that require more than one boost
  • Suitable for cold-resistant doughs

Instant Dry Yeast

Thanks to its unique manufacturing process, instant yeast(or rapid-rise dry yeast) is guaranteed to be 100% active and can be used immediately from the packaging. The behavior is constant over time. Due to the small grain size, instant yeast dissolves easily in the ambient moisture of dough, so that no rehydration is required. Because of their stability and shelf life, instant yeast is safe to buy in bulk, dramatically reducing costs compared to the tiny packs of active dry yeast sold in stores.

instant dry yeast

  • Very stable; can be frozen for several years
  • Consistent behavior over time
  • Tolerant at temperatures up to 130 ° F (54 ° C)
  • Suitable for recipes that require more than one boost
  • Suitable for cold-resistant doughs

Comparing the difference between active dry yeast and instant dry yeast, we can find that active dry yeast needs to be dissolved in water in advance when making bread, while instant yeast can be directly mixed into the dough. And in terms of storage, instant yeast is more convenient to store and has a longer shelf life.

Since instant yeast has so many advantages, where can we find it?

FADA yeast, one of the largest instant dry yeast manufacturer in China, focus on baking yeast manufacturing since 2006. The yeast manufacturing companies cover an area of 50,000 square meters, with the annual output capacity 15,000 tons. All of the baker’s yeast production equipment are most advanced and first-class, with fully automatic production lines and sterile management in dry yeast production workshop.

instant dry yeast

Our baker’s yeast is approved by many international food safety and quality certifications, such as CE certification, PSE, UL, SASO, JAS certification, and etc.

If you are interested in instant dey yeast wholesale, welcome to contact us to get the quotation.

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