Dry yeast, also known as instant yeast, is a natural and living yeast in dry form (see also Production).
Dehydrating yeast is a very delicate process. Dry yeast has a moisture content of maximum 5%, but it is still viable after contact with water. This is an important distinction with any other instant product like milk powder or instant coffee.
The packing of dry yeast is carried out very carefully at Algist Bruggeman's: under controlled conditions, the dry yeast is vacuum packed in order to avoid contact with air, water and light and to assure a long shelf life.
As to dosage, 100 grammes of dry yeast correspond to 300 grammes of fresh yeast, that is 100 grammes of fresh yeast = 33 grammes of dry yeast.
A significant advantage of dry yeast is that it does not need to be mixed with water before it is combined with the dough. Its fine granular structure allows it to be added to the dough in dry form and dissolution takes place during kneading.