DCL Active Dried Yeast is simple to use. It should be suspended in at least four times its own weight of water before use.

THE TEMPERATURE OF THE WATER IS IMPORTANT and should be approximately 35°C-38°C (95°F-100°F). If the temperature is below 32°C (90°F) or above 40°C (104°F) less effective results will be obtained.

NEVER ADD WATER TO YEAST BUT ADD THE YEAST TO WATER. The dried yeast should be added slowly whilst stirring and allowed to stand for ten minutes until dispersion is complete.

DCL Active Dried Yeast will often perform better if a small quantity of sugar (approximately 200g per 100kg of flour) is added to the water in which the yeast is suspended.

The quantity of water used in dispersing the yeast should be deducted from the total water required by the baking formula or recipe.

DCL Active Dried Yeast is a high performance, consistent quality yeast. Careful observance of the correct yeasting level and dough processing temperature is important for best results.

The quantity needed is mainly determined by the recipe and process used and on local climatic conditions. As a guide, when processing a dough at 27°C (80°F) the quantity in grams of Active Dried Yeast required per 100kg of flour is indicated approximately by dividing a factor 1360 by the number of hours of bulk fermentation.

For no-time doughs, the quantity used is approximately 1% of the flour weight and should ideally be suspended, prior to use, in warm water at 35°C-38°C (95°-100°F) containing 0.5% sugar relative to flour weight.