1. active
  2. active
  3. active

For less rich and medium confectionery yeast doughs, fresh baking yeast in quantities of addition of 5 – 10 % based on flour are used. The richer the confectionery yeast dough, the more yeast is used. By extending the bulk fermentation times and intermediate proof times, the amount of yeast can remain below 10 %. In the case of doughs which have a great many ingredients, the use of sponges, mixing in two stages and/or the use of intense raising yeasts is recommended. Intense raising yeasts also develop the required raising power with high concentrations of sugar.

Also dry yeast can be used for confectionery yeast doughs without any problems, but attention has to be paid that the dry yeast can dissolve well, however.