Instant Yeast

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Instant Yeast

Difference between instant and dry active yeast?

Active dry yeast and instant yeast both help leaven bread and provide an airy, light texture, but they do so in slightly different ways and there's one major difference in how you use them: Active dry yeast needs to be dissolved in water before using, while instant yeast can be mixed right into dry ingredients.

To substitute active dry for instant (or rapid rise) yeast: Use 25 percent more active dry. For example, if the recipe calls for 1 teaspoon of instant yeast, use 1 1/4 teaspoons of active dry. ... To substitute instant (or rapid rise) yeast for active dry: Use about 25 percent less.

Best Before Date: Remember that yeast, like many baking products, has a best before date and not use by date or expiration so you may safely use yeast for your baking needs for a time after the best before date:

Unopened Pantry Refrigerator
Instant Yeast 2-4 Months 4 Months
Once Opened Refrigerator Freezer
Instant Yeast 4-6 Months 6 Months


Once your package or jar is opened the yeast must be refrigerated or frozen in an airtight container (see storage tips below). Under these conditions, we recommend using the instant Yeast within 4 months after opening if refrigerated, or within 6 months after opening if frozen.

DRY YEAST STORAGE TIPS: To prepare your dry yeast open packages for refrigerated or frozen storage:
  • Fold the package down to yeast level (this removes the extra air).
  • Seal with some tape or a clip before putting into storage.
  • If you have a large opened package, separate dry yeast into multiple zipper bags and push out any air before sealing.
  • Label bags with “Best if used by” date and date package was opened.

How to use Instant Yeast?

Dry Yeast should be at room temperature before using . When you are ready to bake, take out only the amount of yeast needed for your recipe and let it sit at room temperature for 30-45 minutes before using.  Immediately put remaining yeast back into storage, following the above storage tips.






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