Fresh yeast is an active leavening agent that can be used in the production of bread, cakes, cookies and other foods. When using fresh yeast, you need to pay attention to the following points:

1. Dosage: Generally speaking, the dosage of fresh yeast used for bread making is 1%-2% of the weight of the flour, i.e. 10-20g of fresh yeast per 1000g of flour. The amount of fresh yeast used for desserts is relatively small, generally 0.5%-1% of the weight of the flour.

2. Storage: Fresh yeast can be stored in the refrigerator at a temperature of 1-5 degrees Celsius for about 1-2 weeks. For longer storage time, fresh yeast can be kept in a freezer, but it needs to be thawed before use.

3. Dissolve: Fresh yeast needs to be dissolved in warm water first, usually mixed with boiling water to make it slightly warm, then add the fresh yeast and wait for it to dissolve before mixing with other ingredients.

4. Note: Fresh yeast needs to be crumbled before using it to avoid lumpy paste. When making bread and other foods, it is usually necessary to mix the fresh yeast with flour and water, and then proceed to kneading and leavening processes, so as to make the dough swell and leavening.