Instant Dry Yeast for Self-Rising Flour

ART-BK-054 is an instant dry yeast format designed for flour-based premixes and frozen dough applications where dry dispersion, predictable fermentation, and freeze-thaw tolerance are critical. The yeast is produced as fine, free-flowing granules that can be dosed directly with flour, sugar, salt, fats, improvers, and chemical leavening systems used in self-rising flour concepts. No separate rehydration step is normally required, which supports automated batching and reduces water-handling variability.

Typical specification targets for this product include moisture ≤5.5%, viable yeast count around ≥5×10^9 CFU/g, protein 40-50% on dry basis, ash 5-8%, and granulation suitable for uniform distribution in bakery dry blends. Activity is selected for dough systems that are mixed, sheeted or formed, blast frozen, stored frozen, then thawed and proofed before baking. For procurement planning, ArtemisYeast can provide a bulk quote on request based on annual volume, destination port, pallet configuration, and documentation requirements.

• Frozen dough programs: suitable for rolls, pizza bases, buns, croissants, laminated dough pieces, and par-bake operations where yeast must retain activity after frozen storage.
• Self-rising flour blends: used by flour mills and dry-mix plants developing flour systems that combine yeast leavening with formulation-controlled salt, sugar, shortening powder, or chemical leaveners.
• Industrial bakery lines: supports direct flour addition, screw feeding, loss-in-weight dosing, and high-throughput mixing in centralized bakery plants.
• Artisan and chain bakery commissaries: helps standardize fermentation across distributed stores when dough pieces are produced centrally and shipped frozen.
• R&D formulation work: appropriate for pilot trials comparing proof time, oven spring, crumb structure, dough handling, and yeast survival under different freezing curves and storage durations.

Store unopened 25 kg multi-wall sacks in a dry, odor-free warehouse at 0-25°C, away from direct sunlight, steam lines, and high humidity. Recommended relative humidity is below 65%. Under correct storage, typical shelf life is 24 months from manufacture; buyers should confirm the lot-specific date on the certificate of analysis. Once opened, reseal promptly or transfer to a clean, dry, food-grade container and use as soon as practical. Avoid prolonged exposure to warm processing rooms because moisture uptake can reduce flowability and fermentation performance. In frozen dough trials, validate dosage after full production freezing, storage, thawing, and final proof conditions.

Production is managed with food-safety controls aligned to HACCP principles and lot traceability from manufacture through export packing. Standard documentation may include certificate of analysis, technical data sheet, allergen statement, non-GMO status statement where applicable, food-grade declaration, safety data sheet, and packing list. Site-specific documentation for ISO 22000, FSSC 22000, Halal, or Kosher status can be reviewed when available for the confirmed lot and origin. ArtemisYeast also supports specification comparison, sample coordination, and shipping documentation review through our quality documentation process.