Instant yeast is a dry yeast that comes in smaller granules than active dry yeast, absorbs liquid rapidly, and does not need to be rehydrated or proofed before being mixed into flour. It is made from the selected high activity and high osmotic pressure-resistant yeast strains and is suitable for the production of a variety of bread recipes with high glucose (25%) and high oil (20%). It makes the bread a good expansion in the oven and meets the expansion requirements of different fermentation processes (such as direct dough and sponge dough method). It makes the bread with good expansion and large volume.