Formulations utilizing dehydrated, granular yeast cultures produced by Fleischmann’s as the primary leavening agent fall under the broad category of recipes employing this specific ingredient. These formulations span a wide array of baked goods, including breads, rolls, pizza doughs, and pastries, where the yeast’s fermentation process is essential for achieving the desired texture and volume. For example, a classic white bread recipe will specify an amount of this dried yeast to activate and produce carbon dioxide, which causes the dough to rise.
The significance of these formulations lies in the consistent and reliable leavening action afforded by the product, simplifying the baking process for both novice and experienced bakers. Historically, the availability of standardized active dry yeast revolutionized home baking by eliminating the uncertainties associated with fresh yeast, offering a longer shelf life and predictable performance. The widespread adoption of these formulations has contributed significantly to the accessibility and popularity of homemade baked goods.
