Instant yeast is a dry yeast that comes in smaller granules than active dry yeast, absorbs liquid rapidly, and does not need to be hydrated or proofed before being mixed into flour. Bread machine yeast and rapid-rise yeast are instant yeasts that may include ascorbic acid, a dough conditioner. Bread machine yeast is an instant yeast especially formulated for use in a bread machine.


while Fresh Yeast, also known as compressed or cake yeast, is active yeast. It's sold in tiny cakes in the refrigerated section of many supermarkets. Fresh yeast does not keep well; it will last about two weeks if refrigerated. the yeast should be pale gray-brown, fragrant, soft and crumbly not hard, dark brown, or crusty.



1. Rapid Fermenting, pure natural and high nutrition make the bread soft and good taste. Don't contain any preservative.
2. Used for fermenting all kinds of pasta, such as bread, pastry, biscuit, cakes, etc.

Moisture (%)                             5.5 max
Fermentation ability (ml/hr)                450 min
Living cells rate (%)                   75 min
Preserving Rate (%)                      80 min
Lead as Pb (mg/kg)                        1.0 max
Arsenic as as (mg/kg)                       1.5 max
Impurity                                 None
E. Coli (ufc/g)                            10 max