Wholesale Home Baking Yeast

ART-BK-009 is a wholesale home baking yeast grade intended for manufacturers that supply or use dry baker’s yeast in standardized bakery operations. Although the product name reflects home-style baking formats, the supply configuration is industrial: 25 kg multi-wall sacks suitable for repacking, commissary blending, central bakery production, and distributor programs. The yeast is based on selected Saccharomyces cerevisiae biomass dried to a stable moisture level for storage and predictable rehydration or direct dough addition, depending on the specified grade.

Typical specification targets may include moisture not more than 8.0%, viable count around 5×10^10 CFU/g for active dry yeast lots, crude protein approximately 40–50% on dry basis, ash not more than 8%, and a granular particle profile commonly within 20–40 mesh. Final values are confirmed on the certificate of analysis for each lot. For adjacent bakery ingredients and yeast formats, procurement teams can review the baking yeast category or submit a bulk quote on request with annual volume, destination port, and required documents.

• Industrial bread production: suitable for pan bread, sandwich loaves, rolls, buns, and enriched dough systems where consistent gas production and dough tolerance are required.
• Frozen dough and par-bake programs: used in formulations that require controlled fermentation before freezing, thawing, proofing, or bake-off; dosage should be validated against freezing time, sugar level, fat level, and proofing schedule.
• Pizza and flatbread: supports fermentation in pizza bases, pita, naan-style flatbreads, wraps, and other yeast-leavened sheeted products requiring balanced volume and flavor development.
• Pastry and cakes: applicable to yeast-raised pastries, sweet dough, laminated products, doughnuts, and regional bakery items where a dry yeast input is preferred for inventory control.
• Repacking and private-label channels: the 25 kg sack format is appropriate for authorized downstream packing into retail or foodservice units, subject to buyer labeling, shelf-life, and local regulatory responsibilities.

Store unopened sacks in a clean, dry, odor-free warehouse at 5–25 °C, away from direct sunlight, high humidity, volatile chemicals, and strong-smelling materials. Keep pallets off the floor and protect sacks from compression, puncture, and condensation during loading and inland transport. Typical shelf life is 12–24 months from production depending on selected yeast grade, packing specification, and storage conditions; the confirmed expiry date is printed on the lot documentation.

For active dry formats, follow the bakery’s validated rehydration procedure, often using warm potable water before addition to the mixer. For instant-style formats, direct addition to flour may be used if confirmed in the technical sheet. After opening, reseal unused yeast immediately, minimize air and moisture exposure, and consume promptly. Formulation trials are recommended when changing flour strength, salt level, sugar level, dough temperature, or mixing energy.

ArtemisYeast supplies ART-BK-009 with lot-based quality documentation for B2B procurement, receiving inspection, and supplier approval workflows. A certificate of analysis can include moisture, appearance, odor, viable count or fermenting power, microbiological indicators, and packing details. Additional documents such as food-grade declaration, allergen statement, GMO statement where applicable, Halal or Kosher documentation where available, and specification sheet can be requested before order confirmation.

Production and supply-chain controls are aligned with food-ingredient purchasing expectations, including traceability, sealed packaging, batch coding, and export document support. HACCP, ISO 22000, FSSC 22000, Halal, or Kosher documents may be available depending on the manufacturing site and lot; buyers should confirm exact requirements during qualification. For audit support and document expectations, see quality and documentation before placing a wholesale inquiry.