1 Dissolve dry yeast in a water temperatures between 110Â°F â 115Â°F. 2  If yeast is added directly to the dry ingredients, liquid temperatures should be 120Â°F â 130Â°F.  Use 90Â°F â 95Â°F liquids for cake yeast.
The list below shows some of the causes of Laryngospasm mentioned in various sources: 1  Allergic reactions. 2  Allergy to nuts, chocolates, cheese. 3  Anaphylaxis. 4  C1 esterase inhibitor deficiency. 5  Cheese reaction with mono amino oxidase inhibitors. 6  more causes...Â».
In most cases, the cause of laryngeal paralysis is unknown or idiopathic. However, the disorder may arise secondary to general neuropathies, generalized neuromuscular diseases, muscular diseases, neoplasia either in the cervical (neck) region or the cranial mediastinum, or trauma.