Home Baking Yeast for Bread Baking Industrial Use

ART-BK-044 is a dry baker’s yeast product designed for bread-baking-industrial applications where consistent gas production, predictable proofing, and simple plant handling are required. The product is based on selected Saccharomyces cerevisiae yeast and is intended for direct use in flour-based dough systems after normal process validation by the bakery. It is suitable for plants converting from small-pack yeast to bulk 25 kg sacks, as well as bakeries that require a standardized yeast input for multiple bread and snack lines.

Typical specification targets may include moisture not more than 5.5%, viable yeast count around 5×10^10 CFU/g, light beige to tan granules, clean yeast aroma, and free-flowing particles suitable for dosing systems when kept dry. Granule distribution is commonly in the 0.3–1.0 mm range, with practical dispersion in straight dough, sponge-and-dough, and no-time dough methods. For related bakery yeast formats, buyers can review our baking yeast category or request a lot-specific specification sheet before purchase planning.

• Industrial bread plants: pan bread, sandwich bread, toast bread, and white or brown loaf systems requiring controlled fermentation and repeatable oven spring.
• Artisan and retail bakery production: baguettes, rolls, hearth breads, enriched buns, and laminated dough support where bakers need dry yeast stability and flexible dosing.
• Central kitchens and chain bakeries: standardized dough programs for regional commissaries, frozen dough preparation, par-baked goods, and high-volume daily bake schedules.
• Pizza, flatbread, and snack lines: dough bases that require dependable lift, balanced fermentation flavor, and compatibility with flour improvers, salt, sugar, oils, and typical bakery inclusions.
• R&D and pilot baking: scale-up trials for new flour blends, reduced-sugar doughs, whole grain formulas, or process changes before moving to full production. Samples and wholesale pricing on request can be initiated through request a quote.

Store unopened sacks in a cool, dry, odor-free warehouse away from direct sunlight, steam lines, wet floors, and chemical materials. Recommended storage is below 25°C with relative humidity controlled to maintain free flow and activity. Under suitable conditions, typical shelf life is up to 24 months from production date; the confirmed shelf life is stated on the product label or certificate for each lot.

After opening, reseal the inner liner and use promptly to reduce moisture pickup and activity loss. Dose according to flour weight and plant process: common usage ranges are approximately 0.5–2.0% on flour basis, depending on dough temperature, proof time, sugar level, salt level, and desired fermentation profile. Validate hydration, mixing time, and proofing schedule at plant scale.

ART-BK-044 is supplied as a food ingredient for professional baking operations. Typical quality controls cover appearance, odor, moisture, viable count, fermentation performance, and microbiological limits such as total plate count, coliforms, yeast purity, mold, and absence targets for specified food-safety organisms according to agreed standards. Lot coding and traceability are maintained for bulk shipment management.

Documentation may include certificate of analysis, product specification, allergen statement, GMO status statement where applicable, material safety information, packing list, and country-of-origin documents. HACCP-aligned manufacturing and food-safety documentation such as ISO 22000, FSSC 22000, Halal, or Kosher status can be provided when available for the relevant production lot and shipment route; consult our quality documentation team during procurement review. ArtemisYeast supplies inquiry-priced bulk orders only, with no public price list.