Naan Instant Dry Yeast

ART-BK-062 is an instant dry yeast grade designed for direct addition to flour without prior rehydration. It is suitable for naan dough systems that may include wheat flour, salt, oil, dairy solids, yogurt, sugar, or improvers, and where short proofing, high-temperature baking, or tandoor-style processing requires dependable fermentation. Typical specification targets include moisture not more than 5.5%, viable yeast count around 5×10^10 CFU/g, tan to light brown free-flowing granules, and clean yeast aroma without foreign odor.

The product supports controlled carbon dioxide generation, dough extensibility, and uniform blistering in flatbread operations. For procurement teams comparing yeast formats, instant dry yeast reduces cold-chain dependency versus compressed yeast and offers easier inventory control in export, remote, and high-volume bakery environments. Related bakery yeast options can be reviewed in our baking yeast category, including grades for pan bread, buns, pizza bases, and other flour fermentation systems.

• Naan and flatbread production: formulated for industrial naan lines, commissary kitchens, and manual or semi-automatic shaping operations where dough must rise consistently before high-heat baking.
• Industrial bread baking: supports standard straight-dough and sponge-dough processes for bread, rolls, filled breads, and regional flatbread formats.
• Frozen and chilled dough: may be evaluated in frozen naan, par-baked flatbread, or refrigerated dough systems; dosage and proofing time should be validated under plant-specific conditions.
• Artisan and chain bakeries: provides batch-to-batch consistency for multi-site operators seeking a dry yeast format that is simple to scale and document.
• R&D and formulation work: useful for trialing flour strength, hydration, salt level, sugar level, proofing temperature, and bake profile changes before commercial rollout. For commercial samples or pallet inquiries, submit details through request a bulk quote.

Store unopened 25 kg multi-wall sacks in a cool, dry, well-ventilated warehouse, ideally below 25 °C and away from direct sunlight, steam lines, strong odors, and moisture sources. Recommended shelf life is typically up to 24 months from manufacturing date when stored in original sealed packaging under suitable conditions. After opening, close the sack tightly or transfer to a clean sealed container and use promptly to limit moisture pickup and loss of activity.

For most naan and bread formulations, instant dry yeast can be blended with flour or added during dry ingredient mixing. Avoid direct contact with high concentrations of salt, sugar syrup, oxidants, or hot water. Final dosage should be adjusted based on flour quality, dough temperature, fermentation time, target volume, and local processing conditions.

ArtemisYeast supplies ART-BK-062 for B2B food manufacturing with lot-level traceability and specification review available before shipment. A Certificate of Analysis can be provided on request, typically covering appearance, odor, moisture, microbiological indicators, and activity-related parameters. Food-grade declaration, allergen statement, non-GMO status statement where applicable, and safety data documentation can be supplied according to destination and order requirements.

Manufacturing and packing are managed under documented food-safety systems with HACCP-aligned controls. Documentation availability may include ISO 22000, FSSC 22000, Halal, or Kosher records depending on production site and lot; buyers should verify required files during quotation. For audits, import clearance, or supplier qualification, review our quality documentation process and specify any regulatory or labeling needs before purchase order confirmation.