Instant dry yeast is a type of yeast that is commonly used as a leavening agent in baking. It is made from a strain of yeast called Saccharomyces cerevisiae that has been dried and deactivated. The resulting powder is easy to store and has a longer shelf life than fresh yeast.

Instant dry yeast is commonly used in bread making and other baked goods. It works by converting the sugars in the dough into carbon dioxide gas, causing the dough to rise. Unlike fresh yeast, instant dry yeast can be added directly to the dry ingredients without the need for proofing.

China is one of the largest producers of instant dry yeast, with a production capacity of over 200,000 metric tons per year. Chinese manufacturers have a competitive advantage in this industry due to their low production costs and advanced production technology.

In conclusion, instant dry yeast is a widely used leavening agent in the baking industry. China is a major producer of this product, benefiting from its low production costs and advanced production technology. While it is generally considered safe for consumption, it should be used in moderation as part of a balanced diet.