Instant Yeast vs Rapid-Rise Yeast

Instant yeast and rapid-rise yeasts are varieties of baker’s yeast. The baker’s yeast is used as a leavening agent in dough used for baking bakery products like bread. This yeast is also called Brewer’s yeast as it is the same species of yeast which is used for fermenting alcohol. Baker’s yeast is of four different types, namely; active dry, instant, rapid rise, and fresh cake yeast. The difference is mainly based on their moisture content and the size of the granules.

Instant yeast
Instant yeast has very small granules. It has a very high percentage of live cells. It can be added directly to the dry ingredients of the recipe. This type of yeast does not need to be rehydrated or mixed in water before adding it to the dough. It can be added before the dough is kneaded. Sometimes a very small amount of ascorbic acid is added to the instant yeast to preserve it. Due to this it can be stored for almost a year at room temperature.
For commercial use, the yeast is vacuum packed in brick bags. For home use they are available in premeasured, small, sealed packets. It can be interchanged with active dry yeast without rehydrating it.

Rapid-rise yeast
Rapid-rise yeast also has very fine granules. Their granules are smaller than the instant yeast. It is considered to be a variety of instant yeast. Because the granules are smaller, they dissolve easily and rise quickly, thus the name “rapid rise.” Raising the dough rapidly is not considered very good for the taste. The experienced cooks say that this yeast results in breads which do not have as much flavor as the bread made with other yeasts. It is also called bread maker yeast because it is used in bread machines.
It saves a lot of time. After adding the yeast, you can shape the dough for bread instantly instead of waiting for it to rise. It cannot be interchanged with any yeast.

Summary:

1.The granules of rapid-rise yeast are smaller than instant yeast granules.
2.Rapid-rise yeast dissolves more quickly than the instant yeast because of the smaller granules.
3.Some amount of ascorbic acid is added to instant yeast for preserving it; rapid-rise yeast does not have ascorbic acid.
4.Rapid-rise yeast saves a lot of time because it makes the dough rise faster than instant yeast. Once the dough is kneaded, you can shape the dough for bread instead of waiting for it to rise as by instant yeast.
5.Rapid-rise yeast cannot be substituted with any other yeast while instant yeast can be substituted with active dry yeast by just dissolving it in water first.
6.The flavor of the final product made by using rapid-rise yeast is not as good as the product made by using instant yeast.
7.Rapid-rise yeast is also called bread maker’s yeast; instant yeast is just baker’s yeast.

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