There are three ways of using Centage Crown Instant Yeast:

 
1st Method:
     
 
1.  Put the water in the kneading machine
 
2.  Add flour to the water and all the ingredients, except Centage Crown Instant Yeast
 
3.  Mix at low speed for approximately 30-45 seconds, or until the dough reaches a temperature of 21-24˚C
 
4.  Add Centage Crown to the Centre of the kneading machine and carry on with the usual procedure
 

 

2nd Method:
 
 

1.  Put all the dry ingredients, including Centage Crown Instant Yeast, into the kneading machine (Avoid direct contact    between the yeast and the salt)

 

2.  Mix at low speed for approximately 1 minute

 

3.  Add the water and continue kneading in accordance with your usual procedure

 

3rd Method:
 
1.  Add the ice or cold water to the kneading machine
 
2.  Now add the flour to the water
 

3.  Mix for 2 or 3 minutes or until the dough heats up to 21°C (minimum)

 

4.  NOW add the Centage Crown Instant Yeast

 

5.  Proceed with the recipe as usual

 

Notes To The Baker:
 

The final dough temperature for any mixture depends on its composition, the temperature of the water, of the ingredients and the tray of the kneading machine along with the type of yeast used and its environmental conditions and finally the heat generated by the kneading machine itself, know as the ‘friction factor’. 

 
If you have taken care with the temperatures of the ingredients, especially with the temperature of the water, doughs made with Centage Crown should rise more quickly than doughs made with compressed yeast, so allow for a slight reduction in kneading time to avoid overdeveloping the dough.
 
We know that some of you prefer to rehydrate instant yeast in lukewarm water of somewhere between 26 - 32°C for 10 minutes. This is OK but please carefully monitor the kneading time when using Centage Crown Instant Yeast.
 
By making sure that the warmth of the final temperature of the dough is within the range of 28 - 32°C, you will produce a better environment and obtain the best results from Centage Crown Instant Yeast.
 
The final dough temperature for any mixture depends on its composition, the temperature of the water, of the ingredients and the tray of the kneading machine along with the type of yeast used and its environmental conditions and finally the heat generated by the kneading machine itself, know as the ‘friction factor’. 
 
Remember that it may be necessary to alter the temperature of your doughs from season to season. This means altering the temperature of the water from summer to winder and from winter to summer.
 
Centage Crown Instant Yeast should NEVER come into DIRECT contact with ice or cold water - but, for doughs made with this way use: