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Active Dry Yeast vs.Instant yeast

post #1 of 3
1/21/08 at 1:08pm
Thread Starter 
1. Do these yeasts scale the same when using in bread recipes.2. Can anyone tell me the most and the least amounts of flour to get a good mix in a 20qt. mixer
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post #2 of 3
1/21/08 at 5:54pm
Use around 70% the amount you'd use of active dry yeast than instant. The instant yeast is "stronger", meaning there's a higher percentage of not-dead yeast cells in an equivalent sample.

I've used mixers both smaller and larger than 20 qts, so I can't say from experience, but it's usually pretty good at mixing from a tenth of maximum capacity to around 85%... also depends on attachment as a dough hook or whisk at low speed probably flings less flour around than a paddle.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #3 of 3
1/22/08 at 4:00pm

active dry yeast

A good rule of thumb is the amount of dough (in pounds) should be half the quart capacity of the bowl. So for a 20 quart bowl, the max. would be around 10 pounds of dough. Be sure to add the total weight of all the ingredients, not just the flour.:chef:
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