Active Dry Yeast for Industrial Baking

ART-BK-001 is a high-activity active dry yeast designed for industrial bakeries, commissary dough production, frozen-dough plants, and food manufacturers using controlled fermentation steps. The product is produced by drying selected baker's yeast biomass to a low-moisture granular format, allowing stable storage and predictable dosing in high-volume operations. Typical parameters include 92-94% dry matter, moisture generally not more than 8%, viable yeast around 5×10^10 CFU/g, and a neutral fermentation profile suitable for white bread, wholegrain bread, pizza bases, buns, rolls, and flatbread.

The yeast is intended for rehydration before incorporation when optimum activity is required, although process validation may support direct addition in some formulations. It disperses well in warm water and contributes carbon dioxide generation for dough expansion without adding strong flavor notes. For related formats and application comparison, procurement and R&D teams can review our baking yeast category or submit a bulk quote on request with target volume, destination port, and required documentation.

• Industrial bread production: suitable for pan bread, sandwich loaves, toast bread, hamburger buns, rolls, and sweet dough systems where consistent gas production and dosing accuracy are required.
• Pizza and flatbread: supports controlled fermentation in pizza crust, pita, naan-style breads, wraps, and sheeted flatbread lines, including operations using sponge, straight-dough, or delayed-processing methods.
• Central bakeries and commissaries: packed for high-throughput plants that need long shelf life, lower logistics weight than compressed yeast, and simplified inventory control across multiple production sites.
• Dry blends and premixes: may be used in bakery premix systems after compatibility testing for water activity, salt level, oxidants, emulsifiers, and packaging barrier performance.
• Export and private-label supply programs: available in 25 kg sacks with lot-controlled paperwork for distributors, bakery ingredient suppliers, and contract manufacturers requiring repeatable specification targets.

Store unopened sacks in a cool, dry, odor-free warehouse away from direct sunlight, steam lines, and high-humidity zones. Recommended storage is typically below 25°C with relative humidity controlled to protect yeast viability and flowability. Under suitable unopened storage conditions, typical shelf life is up to 24 months from production date; actual remaining shelf life depends on production lot, destination, and agreed shipping schedule.

For use, rehydrate in clean warm water, commonly 35-40°C, for 10-15 minutes before addition to dough, unless the plant has validated direct dry addition. Avoid contact with very hot water, concentrated salt, high sugar syrup, or oxidizing ingredients before dispersion, as these conditions can reduce live cell activity. After opening, reseal unused material promptly or transfer to a clean closed container and use as soon as practical.

ART-BK-001 is supplied with lot traceability and specification review for B2B procurement. A certificate of analysis can typically include appearance, odor, moisture or dry matter, viable count, and microbiological indicators such as total plate count, coliforms, yeast and mold profile, and absence criteria where applicable to the order specification. Heavy metals, allergen statements, non-GMO statements, Halal, Kosher, HACCP, ISO 22000, or FSSC 22000 documentation may be available on request depending on plant, lot, and destination requirements; buyers should confirm required documents before purchase order placement.

ArtemisYeast supports technical evaluation by providing specification sheets, sample coordination where feasible, and logistics documentation for international shipments. Our quality documentation process is designed for ingredient buyers who need CoA review, packaging confirmation, labeling checks, and shelf-life verification before approving bulk supply.