Red Star^® Quick-Rise™ Instant Yeast

INGREDIENTS

• Yeast
• Sorbitan Monostearate
• Ascorbic Acid

PACKAGE SIZES

• Strips of three 0.25 oz (7g) packets
• 4oz (113.4g) jar

This product is produced in dedicated facilities where there is no risk of cross-contamination with sources or derivatives of any of the allergens listed.

GENERAL USAGE INFORMATION

See our Guide to baking with yeast for more information on all bread-making steps.

• Quick-Rise is ideal for use in traditional and bread machine baking methods.
• One (0.25oz or 7g) packet of yeast contains approximately 2 1/4 teaspoons of yeast.
• One (0.25oz or 7g) packet will raise up to 4 cups of flour.
• Instant Yeast may be substituted 1:1 for Active Dry Yeast. Instant yeast has a faster rate of action than active dry yeast; therefore, your dough MAY rise faster. Simply monitor your dough while it is rising and adjust the time as needed.
• For best results, dry yeast should be at room temperature prior to use (see Shelf Life & Storage tab for more info)
• To convert between Dry Yeast and Fresh Cake Yeast OR determine the yeast requirements for your recipe, see our Yeast Conversion Chart.

To separate packets: using scissors, cut down the middle of the flat, smooth section on either side of the center packet.

FOR TRADITIONAL USE–STAND MIXER or HAND-KNEADING

Instant yeast was developed to be incorporated directly with dry ingredients via the DRY BLEND METHOD. However, if preferred, using the REHYDRATION METHOD to proof instant yeast prior to incorporation is acceptable.

DRY BLEND METHOD

• Blend the yeast directly with the flour and other dry ingredients.
• Add very warm liquid – make sure it’s not too hot to touch. Suggested temperature range: 120° – 130°F.
• Avoid direct contact with the salt or sugar as this may decrease the activity of the yeast.

REHYDRATION METHOD

• Proofing (dissolving) the yeast in warm liquid with sugar gives it a good start – the yeast feeds on the sugar for quick activation. See procedure here.

If your recipe instructions do not include this rehydration step, remember to decrease the total liquids in the recipe by 1/2 cup to account for the liquid you used to activate the yeast

FOR BREAD MACHINE USE

• For any ‘Dough’ or ‘Standard’ cycle, use 1/2 teaspoon of Quick-Rise yeast for EACH cup of flour in the recipe.
• In Regular bread machine cycles, liquids should be used at 80°F.
• For ‘express’ bread machine cycles – Instant Yeast is required. Follow the machine manufacturer’s instructions for appropriate yeast amounts and liquid temperature.

Be good to your yeast, and it will perform well in your bread! Don’t forget that yeast is a living organism, and its freshness and shelf life are dependent on how the yeast is stored. Dry yeast will lose its leavening power if exposed to air, moisture or heat, even when it is still in a sealed jar or package. Learning the correct way to store your yeast will keep it fresher longer.

SHELF LIFE INFORMATION

For best results, use the yeast prior to the best if used by date stamped on the package.  This date is 2 years from the date the yeast was packaged.

The small packets and jars are flushed with nitrogen at the time of packaging to remove oxygen.

 

For jars, prior to opening, a plastic tamper ring should be secure around the lid of the jar.  Since the jars are not vacuum packed, there may not be a ‘pop’ when the jar is opened.

Reading Expiration Dates and Lot Codes

0.25 oz Packet Example (U.S):  OCT 2022 00200

Best if Used by Date is October 2022.  Manufacturing Lot Code is 00200

8g Packet Example (Canada): 22 MR 03 0063 09:52

Best if Used by date is March 3rd, 2022.  Manufacturing Lot Code is 0063 09:52

4oz Jar Example:  JUN 2022  00304

Best if Used by Date is  June 2022. Manufacturing Lot Code is 00304

Large 16oz Saf-Instant Yeast Example:

Production Date is 11 · 20, ie November 2020

Best if Used by Date is 11· 22, ie November 2022

Manufacturing Lot Code is 732693

STORAGE TIPS

Quick-Rise Instant Yeast is a living organism and must be handled properly to ensure optimum performance. Never expose yeast to high temperatures during storage or use.

Store unopened jars and packages at room temperature, away from heat sources. Dry yeast may also be stored in the refrigerator or freezer.

Opened jars must be stored in the refrigerator or freezer. If refrigerated, use within 4 months. If frozen, use within 6 months.

If you have yeast remaining in an opened packet, fold the opening over itself to the level of the yeast (to keep it airtight). Secure it with tape or a clip. Refrigerate or freeze and use within four weeks.

For best results, dry yeast should be used at room temperature before using. Prior to use, take out only the amount you need and bring to room temperature for about 20 – 30 minutes. Immediately re-seal the jar or package and return the remaining yeast to the refrigerator or freezer. Dry yeast will never freezer solid.

If you are unsure about the activity of your yeast, test it using our Yeast Activity Test.

‘BULK’ YEAST INFORMATION and STORAGE TIPS

The large 16oz and 32oz packages of yeast are part of our industrial product line and typically used in bakeries or foodservice. The package is vacuum-packed and should be hard like a brick prior to opening. Once the package is opened, the yeast is free-flowing and must be stored airtight and cold to maintain its leavening power. You may store it in an airtight container, or many people store it in zipper freezer bags, squeezing air out of the bag to the level of the yeast, then sealing the bag. The yeast should be stored in the freezer.

Since it is so dry, it will never freeze solid.

For best results, dry yeast should be used at room temperature before using. Prior to use, measure or weigh only the amount you need and bring to room temperature for about 20 – 30 minutes. Immediately re-seal the bag or container and return the remaining yeast to the freezer.