Quick FAQ's
What is corn syrup?

Is high fructose corn syrup the same as corn syrup?

Can corn syrup be substituted for brown sugar or granulated sugar in recipes?

Can corn syrup be substituted for honey or molasses?

Does corn syrup serve any function in recipes besides sweetening?

What is corn starch?

Are there any other ingredients in corn starch?

How is corn starch used in cooking?

What are the advantages of using corn starch rather than flour?

Can you use corn starch in place of arrowroot, potato starch or all-purpose flour when thickening sauces or gravies, preparing puddings, or making pies?

What are the basic techniques for cooking with corn starch?

My recipe using corn starch seemed perfectly thickened when it was just cooked, but thinned and was watery after it cooled. What happened?

Sometimes the filling for Lemon Meringue Pie seems to "weep" or water out a little. Is it easy to prevent?

Can corn starch thickened foods be frozen?

Can I substitute baking soda for baking powder in my recipe?

How can I tell if my baking powder is still good?

Is corn starch gluten-free?

How should I store yeast?

Can I use expired yeast in my recipe?

How do I proof yeast to test for activity?

Can RapidRise™ and Bread Machine Yeast be used in Active Dry recipes?

Can Active Dry Yeast be used in RapidRise recipes?

What is the difference between fast-rising yeast (RapidRise/Bread Machine Yeast) and Active Dry Yeast?

What is the difference between Instant Yeast, Bread Machine Yeast and RapidRise Yeast?

How do I use Fresh Active Yeast?

How do I substitute dry yeast for Fresh Active Yeast?

Can Active Dry Yeast be used in bread machines?

Can any dough be refrigerated?

Can I freeze my dough?

How is freezer dough prepared?

Can I rescue dough that does not rise?

Should recipes be adjusted for high altitudes?
FAQ's
What is corn syrup?

Corn syrup is a mildly sweet, concentrated solution of dextrose and other sugars derived from corn starch. It is naturally sweet. Corn syrup contains between 15% to 20% dextrose (glucose) and a mixture of various other types of sugar.


Is high fructose corn syrup the same as corn syrup?

No. high fructose corn syrup and corn syrup are distinctly different products. When Karo was introduced in 1902, it did not contain high fructose corn syrup. Sometime in the 1970's, it was added to the Karo light and pancake syrups. As a result of consumer requests, the high fructose corn syrup has now been removed and all Karo products are high fructose corn syrup free.


Can corn syrup be substituted for brown sugar or granulated sugar in recipes?

Although corn syrup and granulated sugars are both sweeteners, it is not possible to use them interchangeably in recipes. Because corn syrup is a liquid, it cannot be substituted for granulated sugar without adjusting other ingredients particularly in baked goods. For best results, follow recipes developed especially for corn syrup. In sugar sweetened beverages, however, it's easy to experiment with corn syrup as a ready-blending substitute.


Can corn syrup be substituted for honey or molasses?

While acceptable in some recipes, this is generally not recommended as the finished product will have different flavor characteristics.


Does corn syrup serve any function in recipes besides sweetening?

Corn syrup serves different functions in different types of recipes and in products you purchase. It controls sugar crystallization in candy, prevents the formation of ice crystals in frozen desserts, enhances fresh fruit flavor in jams and preserves, sweetens and thickens relishes. Corn syrup balances sweet and sour flavor profiles, and is therefore a key ingredient in many Asian dishes.
When brushed onto baked ham, barbecued meats, baked vegetables or fresh fruit, it is an ideal glaze. In baked goods, corn syrup holds moisture and maintains freshness longer.


What is corn starch?

Corn starch is a natural, odorless carbohydrate that is found in the corn kernel.


Are there any other ingredients in corn starch?

No. Argo and Kingsford's corn starch are 100% pure corn starch.


How is corn starch used in cooking?

Convenient and versatile, corn starch is used as a thickener for gravies, sauces and glazes, soups, stews and casseroles. It also thickens pies and is an essential ingredient in corn starch puddings and cake fillings. In cakes, cookies and pastries, corn starch is often mixed with flour to produce more tender baked goods. It also is used to coat foods before frying, and a s an ingredient in batters. Visit our Recipe and usage tips section for delicious classic and contemporary recipes using Argo and Kingsford's Corn Starch.


What are the advantages of using corn starch rather than flour?

Corn starch thickens with a satiny smoothness and glossy appearance. It adds no taste of its own to mask the flavor of foods. Recipes thickened with corn starch have a brighter, more translucent appearance than those thickened with flour. Corn starch also blends more easily with cold liquids than flour because it doesn't absorb liquid until it's cooked.


Can you use corn starch in place of arrowroot, potato starch or all-purpose flour when thickening sauces or gravies, preparing puddings, or making pies?

Corn starch has the same "thickening power" as arrowroot, potato starch and tapioca, and you should substitute the same amount. Corn starch has twice the "thickening power" of flour, so it's necessary to use only half as much. Example: If recipe calls for 1/4 cup of flour, use just 2 tablespoons corn starch.


What are the basic techniques for cooking with corn starch?

Cooking with corn starch is easy when you follow a few simple guidelines. The following basic techniques assure good results every time.

* Amount of stirring. Gradually stir cold liquids into corn starch until completely smooth. Continue to stir gently during entire cooking period. When adding ingredients after cooking, remove the mixture from the heat and stir them in quickly and gently. Stirring too vigorously may cause mixture to break down and thin out.

* Temperature. Cook over medium-low to medium heat. Cooking over high heat can cause lumping. If mixture contains egg, high heat may curdle it.

* Cooking time. Stirring constantly, bring mixture to a full boil and boil 1 minute. After boiling 1 minute, the starch granules will have swelled to their full capacity, causing the mixture to thicken. Significantly overcooking thickened mixtures such as puddings, pies and cake fillings may cause mixture to thin out as it cools.


My recipe using corn starch seemed perfectly thickened when it was just cooked, but thinned and was watery after it cooled. What happened?

Corn starch mixtures that don't thicken at all, or thicken during cooking, then thin out during cooling are disappointing. One or more of the following may have caused the problem.

* Too Little Liquid: If there is not enough liquid (water, milk, juice) in the mixture, the corn starch granules will not fully swell and remain thickened when the mixture cools. Adding a little more liquid (not more corn starch) is likely to solve the problem.

* Too Much Sugar: A higher proportion of sugar than liquid (water, milk, juice) in a mixture can interfere with the swelling of the corn starch granules and prevent thickening during cooking and/or cause thinning during cooling. Adding more liquid (not more corn starch) will often solve the problem.

* Too Much Fat: An excessively high proportion of fat or egg yolks in a mixture can interfere with the swelling of the corn starch granules and prevent thickening during cooking and/or cause thinning during cooling. Adding more liquid (not more corn starch) will usually solve the problem.

* Too Much Acid: Acid ingredients such as lemon juice, lime juice or vinegar will reduce the thickening ability of the starch or prevent the mixture from thickening. Increase the starch level slightly or stir acid ingredients in after cooking.

* Too Much Stirring: Excessive or rough stirring with a wire whisk or even a spoon may break the starch cells and cause the mixture to thin out.

* Excessive Cooking: Simmering or boiling a corn starch thickened mixture for an extended period of time may cause the starch cells to rupture and the mixture to thin.

* Tasting: The digestive enzymes in a person's mouth will cause a properly thickened mixture to thin dramatically in just a few minutes. Be sure to use a clean spoon when tasting a corn starch thickened mixture to correct the seasoning.

* Freezing: Freezing corn-starch thickened mixtures will rupture the starch cells and cause the mixture to thin out.


Sometimes the filling for Lemon Meringue Pie seems to "weep" or water out a little. Is it easy to prevent?

Weeping or the release of water is usually a sign of slight undercooking. In the early stage of cooking, the water is held rather "loosely" by the corn starch granules, and when the mixture cools, the water simply runs out. It's simple to stop weeping. Just be sure to bring the corn starch mixture to a full boil over medium heat and, stirring constantly, boil for 1 minute. It might be helpful to set a timer or watch the second hand on the clock for a minute.


Can corn starch thickened foods be frozen?

Not after they're fully cooked. Freezing causes corn starch thickened foods to thin out. Freeze a fruit pie thickened with corn starch before baking.


Can I substitute baking soda for baking powder in my recipe?

No! Baking powder and baking soda are not interchangeable.


How can I tell if my baking powder is still good?

To test your baking powder to be sure it still has potency, use this easy test! Pour hot tap water into a small bowl or cup. Add a teaspoon of baking powder. The baking powder should immediately begin to fizz vigorously. If it doesn't, or if the fizzing is weak, your baking powder probably won't cause your dish to rise, and needs to be replaced.


Is corn starch gluten-free?

Yes. Gluten is a protein found in wheat and other cereals. Gluten is not present in corn starch, which makes it an excellent substitute for flour in many recipes. In many baked goods like bread and cake, however, gluten plays an important structural role, and gluten containing ingredients, like flour, are necessary.


How should I store yeast?

Store unopened yeast in a cool, dry place, such as a pantry (or refrigerator). Exposure to oxygen, heat or humidity decreases the activity of the yeast. After opening, store in an airtight container in the back of the refrigerator, away from drafts. Use within 3 to 4 months; freezing not recommended.


Can I use expired yeast in my recipe?

For best results, buy and use yeast before the expiration date. Yeast loses its potency as it ages, resulting in longer rising times. Proof yeast to determine whether it is still active.


How do I proof yeast to test for activity?

To proof yeast, add 1 teaspoon sugar to 1/4 cup warm water (100° to 110°F). Stir in 1 envelope yeast (2 1/4 teaspoons); let stand 10 minutes. If the yeast foams to the 1/2 cup mark, it is active and you may use it in your recipe. RapidRise™ yeast loses its fast rising capabilities if dissolved in liquid, and will require two complete rises.

Active Dry Yeast

RapidRise Yeast

Dissolve yeast in ¼ cup warm   (100-110˚F) water before using. Always use a thermometer to check   temperature.

Add yeast to dry ingredients.

“Proofing” (checking if yeast is   active) is not needed; it’s nearly 100% active thanks to modern production   and packaging.*

Proofing not needed.

Add dissolved yeast to other   ingredients according to recipe instructions.

Add liquids heated to 120˚F to   130˚F and follow recipe instructions. Always use a thermometer to check   temperature.

For most doughs:

1. Knead; let rise until double

2. Shape; let rise until double

3. Bake.

For most doughs:

1. Knead; let rest 10 minutes

2. Shape; let rise until double

3. Bake.

Don’t use in recipes calling for   Rapid Rise yeast. (Yeast won’t dissolve properly, and water is too hot.)

May use in recipes calling for   Active Dry yeast. (However, rise may be slightly less.)

This yeast may be substituted for   the Fresh Cake Yeast. The small cake yeast (.6 oz) is equal to 1 envelope of   dry yeast. The large cake yeast (2 oz) is equal to 3 envelopes of dry yeast.

This yeast is the same as Bread   Machine Yeast and Instant Yeast. (Instant Yeast is the a 1 pound package of   Fleischmann’s Yeast sold at Sam’s Club.)

Comes in both an envelope and a   jar. Active Dry Yeast has a red bar at the bottom of the label.

Comes in both an envelope and a   jar. RapidRise Yeast has a blue bar at the bottom of the label.

“*Proofing has traditionally been   done by dissolving yeast in ¼ cup warm (100-110˚F) water, stirring in 1   teaspoon sugar and waiting 10 minutes. The mixture should foam and double in   volume.”

 

Can RapidRise™ and Bread Machine Yeast be used in Active Dry recipes?

Yes. Simply follow the One-Rise Method detailed on every package. For best results, add undissolved RapidRise or Bread Machine Yeast to dry ingredients first. Add liquids and fat heated to 120°to 130°F. To use the traditional Two-Rise Method, add sugar to water before stirring in Yeast.


Can Active Dry Yeast be used in RapidRise recipes?

Yes, but with limitations. The Active Dry has larger granules and it is necessary to dissolve completely for the yeast to work. Therefore, Active Dry works best if dissolved in warm water (100° to 110°F). To use the electric mixer method, combine yeast with 1/4 to 1/3 of the flour and other dry ingredients.


What is the difference between fast-rising yeast (RapidRise/Bread Machine Yeast) and Active Dry Yeast?

RapidRise and Bread Machine Yeast are different strains than Active Dry Yeast. RapidRise and Bread Machine Yeast are grown with a higher level of nutrients and are dried to lower moisture content. The particle size of RapidRise and Bread Machine Yeast are finely granulated to allow complete hydration of the yeast cells during the mixing process. The Active Dry Yeast larger particle size should be dissolved in water to achieve complete hydration prior to adding to the mixer. In addition, RapidRise and Bread Machine Yeast contain ascorbic acid resulting in increased loaf volumes.


What is the difference between Instant Yeast, Bread Machine Yeast and RapidRise Yeast?

Mainly names, but these are all the same yeast! Use interchangeably.


How do I use Fresh Active Yeast?

Fresh Active Yeast is the product that Fleischmann's has been manufacturing for over 130 years. It is also traditionally known as compressed or cake yeast. It has not undergone the drying process, so it does not need to be dissolved before use: soften the cake in warm water first OR simply crumble the yeast into dry ingredients (if directed by recipe). Fresh yeast requires two rises. Yeast is available in two different sizes: 0.6 ounces and 2 ounce household cakes.


How do I substitute dry yeast for Fresh Active Yeast?

First determine the amount of dry yeast you will need. One .6 ounce cake is equivalent to 1 envelope of dry yeast. One 2-ounce cake is equivalent to three envelopes of dry yeast. Follow the directions on the package recommended for the type of yeast you substitute.


Can Active Dry Yeast be used in bread machines?

Bread Machine Yeast is a fast-rising yeast specially formulated for bread machines. It is finely granulated to hydrate easily when combined with the flour. Ascorbic acid (vitamin C) is added to promote good loaf volume and structure. Active Dry Yeast may be used but may not yield optimal results.


Can any dough be refrigerated?

Any dough can be refrigerated for a few hours to inhibit rising if the leavening process is interrupted. Long refrigeration is not recommended unless specified in the recipe. For best results, choose recipes specifically formulated for the refrigerator. Refrigerator doughs have more sugar and less salt than regular dough to keep the dough viable in the refrigerator. Refrigerator doughs are particularly good for rich, sweet doughs, as less flour is used. Refrigerator doughs are typically not kneaded. They become stiffer and easier to shape after refrigeration.


Can I freeze my dough?

For best results, use only specially developed freezer dough recipes. Freezer dough recipes are high in yeast and sugar and low in salt. Bread flour is recommended. Other flours do not hold up well. Lean dough, such as pizza, freezes better than rich dough.


How is freezer dough prepared?

After kneading, flatten dough into a disk and wrap airtight, in a freezer-proof plastic bag for up to 4 weeks. When ready to use, thaw at room temperature or in the refrigerator. Once thawed, remove dough from bag; shape, let rise, and bake as directed. To shape before freezing, cover kneaded dough and let rest 20 minutes. Shape as desired and freeze as quickly as possible. Examples of freezer dough recipes in breadworld.com include: Cheese Coffee Cake Freezer Rolls Giant Pecan Sticky Buns Master Bread Dough Master Pizza Dough.


Can I rescue dough that does not rise?

Dough can be 'revitalized' with a fresh sample of Active Dry or RapidRise Yeast. 1. For each envelope of yeast in the recipe, combine in a large, warm bowl: 1/4 cup lukewarm water (100° to 110°F), 1 teaspoon sugar and one envelope (2 1/4 teaspoons) of yeast. Stir to dissolve. 2. With an electric mixer, slowly beat in small (walnut size) pieces of dough until about 1/2 of the dough is mixed into the yeast. 3. With a spoon, stir in the remaining dough. Knead in just enough flour so the dough is not sticky. 4. Let rise, shape and bake as directed in the recipe.


Should recipes be adjusted for high altitudes?

Yes. But there are no exact rules for adjusting yeast breads at high altitudes. Altitude affects the ingredients and the entire breadmaking process. We suggest these general guidelines for baking above 3,000 feet.

•Because atmospheric pressure is lower and leavening gases expand more quickly, yeast dough rises 25 to 50 percent faster at high altitudes. Begin checking the dough halfway through the rising time listed in the recipe. Continue to check frequently.

•Flour tends to be drier and absorbs more liquid at high altitudes. Therefore, it is very important to store flour in an airtight container.

•When mixing the dough, you may need less flour than called for in the recipe. To compensate, add flour slowly and work in only enough to make the dough easy to handle. Because recipes call for varying amounts of flour, there is no standard measurement for reducing flour.

•If dough is slightly sticky during kneading, use greased instead of floured hands. This way, you won't knead in too much flour

•Dough dries out faster at high altitudes. To prevent drying, grease or lightly oil the exposed part of dough (whether in a bowl, on a board, or in a baking pan) and cover with greased plastic wrap instead of a towel.

•Baking temperature and time should not change at high altitudes, but check for browning at the shorter time listed and use traditional doneness tests

•Just as dough dries out faster at high altitudes, so does the finished product. Store cooled bread in airtight plastic wrap, bags, or containers.

•If you are using a bread machine at high altitude, refer to the manufacturer's instruction book. Since flour may dry out faster at high altitudes, you may need to adjust the ratio of liquid to flour. Experiment by reducing the amount of yeast, flour or sugar (yeast feeds on sugar), and/or adding liquid or a little gluten. Or try a shorter baking cycle, such as rapid bake, if available.

Conventional Oven

Problem

 

Solution

Strong yeast odor

  

Avoid over-fermentation Be sure dough is doubled in size (use finger-top test)

Sour taste

  

Avoid adding too much salt Make sure yeast used is fresh

Odd or uneven shape

  

Let dough rest for 10 minutes for easier handling/shaping Be sure bread pan is correct size for recipe

Crust cracked on top

  

Reduce flour used in kneading and shaping

Bread collapsed

  

Don’t let dough continue to rise beyond time called for in recipe Avoid too high temperature for dough-rising period

Flat top

  

Knead as directed in recipe Avoid too short kneading period Do not allow dough to rise too long before baking

Wrinkled crust

  

Pull dough firmly when shaping

Soggy crust

  

Do not keep bread in pan after baked Remove promptly; let cool on wire rack

Crust separates from bread

  

Grease surface and cover dough when rising

Thick crust

  

Do not overbake Bake in correct oven temperature Keep dough ‘tacky’, not dry

Tough crust

  

Use all-purpose flour or bread flour

Bread did not brown on sides

  

Shiny pans reflect heat, causing insufficient browning Use glass pans