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Red Star Quick Rise Instant Yeast
Red Star Quick Rise Instant Yeast
0.25 ozPopular item
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Place your order with peace of mind.
About
Highlights
Gluten Free
Wheat Free
Details
Red Star Quick Rise is an ‘instant’ yeast that provides a faster leavening rate and may reduce rising times in traditional baking by as much as half compared to a regular active dry yeast. No proofing required!
Ingredients
Yeast, Sorbitan Monostearate, Ascorbic Acid
Directions
Approximately 2-1/4 tsp. equal one 1/4 oz. packet of Red Star yeast. Three 1/4 oz. packets equal the activity of one 2 oz. yeast cake. Store in a cool, dry place. Baking Tips: Use a thermometer to determine liquid temperatures. To activate yeast for traditional baking methods: Dissolve one packet in 1/4 cup warm liquid, 110-115 degrees F. Add 1/2 tsp. sugar. Wait for foam to double in volume. Or blend yeast with dry ingredients. Add very warm liquids, 120-130 degrees F. Avoid liquid temperatures above 140 degrees F as this will harm the yeast. For bread machines, use liquids at 80 degrees F. Add liquids, then dry ingredients; yeast is added.
Warnings
For best results, dry yeast should be at room temperature prior to use.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 0
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 0mg0%
- Total Carbohydrate 0g0%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 0g
Highlights
Gluten Free
Wheat Free
Details
Red Star Quick Rise is an ‘instant’ yeast that provides a faster leavening rate and may reduce rising times in traditional baking by as much as half compared to a regular active dry yeast. No proofing required!
Ingredients
Yeast, Sorbitan Monostearate, Ascorbic Acid
Directions
Approximately 2-1/4 tsp. equal one 1/4 oz. packet of Red Star yeast. Three 1/4 oz. packets equal the activity of one 2 oz. yeast cake. Store in a cool, dry place. Baking Tips: Use a thermometer to determine liquid temperatures. To activate yeast for traditional baking methods: Dissolve one packet in 1/4 cup warm liquid, 110-115 degrees F. Add 1/2 tsp. sugar. Wait for foam to double in volume. Or blend yeast with dry ingredients. Add very warm liquids, 120-130 degrees F. Avoid liquid temperatures above 140 degrees F as this will harm the yeast. For bread machines, use liquids at 80 degrees F. Add liquids, then dry ingredients; yeast is added.
Warnings
For best results, dry yeast should be at room temperature prior to use.
Common questions
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