Active dry yeast and instant yeast are two names for the same product.
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Q21: If active dry yeast is used, it
Q22: Made-up loaves and rolls to be retarded
Q23: Instant dry yeast is usually mixed directly
Q24: Long fermentation is necessary to develop a
Q25: The mix technique with the least amount
Q27: French bread dough is sometimes made only
Q28: Crisp-crusted breads are usually baked in loaf
Q29: Lids for Pullman loaves should be greased
Q30: Presses should be rounded and relaxed before
Q31: Water used in soakers must always be
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