or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Pastry Chefs › Active Dry Yeast vs.Instant yeast
New Posts  All Forums:Forum Nav:

Active Dry Yeast vs.Instant yeast

post #1 of 3
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
post #2 of 3
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
Reply
"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
Reply
post #3 of 3

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:
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Pastry Chefs › Active Dry Yeast vs.Instant yeast