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».
Laryngospasm (luh-RING-go-spaz-um) is a brief spasm of the vocal cords that temporarily makes it difficult to speak or breathe. The onset of vocal cord spasms is usually sudden, and the breathing difficulty can be alarming. However, the problem is not life-threatening, and it's generally brief and self-correcting.