Red Seal Baker Practice Exam

What is the difference between active dry yeast and instant yeast?

1. Active dry yeast rises faster than instant yeast

2. Active dry yeast needs to be dissolved in warm water before use

3. Instant yeast expires faster than active dry yeast

4. Instant yeast requires more sugar than active dry yeast

The correct answer is: Active dry yeast needs to be dissolved in warm water before use

The distinction between active dry yeast and instant yeast is crucial for bakers to understand, and option B accurately highlights a key difference: active dry yeast needs to be dissolved in warm water before use. This pre-hydration process is necessary because the granules of active dry yeast are dehydrated and can take longer to activate, so dissolving them helps to wake them up and ensures even distribution throughout the dough. In contrast, instant yeast is ground more finely and contains smaller granules, which allows it to absorb moisture more quickly when mixed directly with dry ingredients. This means that instant yeast can be added directly into the flour without needing any prior activation in water, making it more convenient for many baking recipes. Having knowledge of this difference can significantly impact the texture and rise of baked goods, as well as streamline the preparation process. Understanding how these two types of yeast behave enables bakers to select the right product for their specific needs, ensuring optimal results in their baking projects.