Baking powder
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Instant yeast and leavening agents for pastries and bakery products
Yeast is an essential ingredient in pastry-making and baking. Whether you're making bread or pizza dough, fluffy brioche or plump cakes, choosing the right yeast is essential to achieving the perfect texture. At Cakelicious, we offer a comprehensive selection of leavening agents to suit all your preparations: instant yeast, baking powder, baking soda and many others. Discover our range of yeast and baking ingredients to enhance your creations.
Instant yeast: what is it and why choose it?
Instant yeast, also known as active dry yeast or dehydrated baker's yeast, is composed of live micro-organisms(Saccharomyces cerevisiae) packaged in fine granules. Its main advantage lies in its practicality: unlike fresh yeast, instant yeast is incorporated directly into flour, without prior rehydration. It keeps for several months at room temperature in airtight packaging, making it an ideal ally for both amateur and professional bakers.
Our instant dry baker's yeast is perfect for making artisan breads, brioches, pizza dough and viennoiseries. It guarantees even fermentation and an airy, light and tasty crumb. Proofing time generally varies between 1 and 2 hours, depending on ambient temperature and recipe.
Differences between instant yeast, active dry yeast and fresh yeast
Understanding the differences between these types of yeast is essential to the success of your recipes. Here's a clear summary:
- Instant yeast: very fine granules added directly to flour. No need for rehydration. Fast-acting, long-lasting. The most practical choice for home baking.
- Active dry yeast: larger granules that require rehydration in warm liquid (between 35°C and 40°C) for 10 minutes before incorporation. It offers more precise control of fermentation.
- Fresh yeast (cube): live yeast in crumbly block form, widely used by professional bakers. It can be kept in the refrigerator for 2 to 3 weeks maximum, and must be crumbled in a warm liquid before use.
In terms of equivalence, 7 g of instant yeast replaces around 20 g of fresh yeast or 10 g of active dry yeast for 500 g of flour. This conversion is essential for adapting your recipes without altering the final result.
Baking powder and baking powder: for your cakes and cookies
Baking powder works on a completely different principle to baker's yeast. Composed of bicarbonate of soda, a food acid (like cream of tartar) and a stabilizing agent, it produces carbon dioxide on contact with humidity and heat. As a result, the dough rises directly in the oven, with no resting time.
Our baking powder is ideal for cakes, muffins, pancakes, madeleines and cookies. Unlike the individual sachets you find in supermarkets, our resealable jars allow you to measure out precisely the quantity you need - often just a teaspoon is enough - and keep the rest without any loss of quality.
Our complementary leavening agents
In addition to instant yeast and baking powder, our range includes specialized leavening agents for specific uses:
- Ammonium carbonate: traditionally used for dry cookies, speculoos and Basel leckerlis. It gives an incomparable crunch and dissipates completely during baking, leaving no aftertaste.
- Baking soda: indispensable in recipes containing acidic ingredients (yoghurt, lemon, cocoa). It promotes browning and adds a soft texture to banana breads, cookies and carrot cakes.
- Xanthan gum: although not a leavening agent per se, this food-grade thickener is invaluable in gluten-free baking. It reproduces the elasticity of gluten and helps doughs retain their structure after rising.
Buying guide: which yeast to choose for your recipe?
Choosing the right leavening agent depends directly on the type of preparation you're making:
- Bread, pizza, focaccia: opt for instant yeast or active dry yeast. Organic fermentation adds flavor and structure to the crumb.
- Brioche, croissants, viennoiseries: instant yeast is ideal for its consistency. For more developed flavors, you can make a homemade sourdough in addition.
- Cakes, muffins, cakes: baking powder is the natural choice. No baking time, immediate results in the oven.
- Dry cookies, speculoos: ammonium carbonate gives a unique crunch.
- Gluten-free pastry: combine your raising agent with xanthan gum to maintain the structure of your doughs.