Naan Instant Dry Yeast

ART-BK-015 is an instant dry Saccharomyces cerevisiae baker’s yeast intended for direct addition to flour or short pre-hydration in warm water, depending on the mixer design and process controls. It is selected for rapid reactivation, clean fermentation character, and stable leavening in naan and other flatbread formulas that may use yogurt, oil, salt, moderate sugar, or preferment. For adjacent formats, see our baking yeast category.

Typical specification targets include moisture not more than 5.5%, viable yeast count not less than 1.0×10^10 CFU/g at packing, protein 40–48% on dry basis, ash not more than 8%, and fine tan granules with low dust. Functional performance should be validated in the buyer’s flour, absorption, proof time, freezing cycle, and baking system, especially for tandoor, deck, tunnel, or impingement lines.

• Naan and flatbread production: supports controlled dough expansion, extensibility, and blister development in hand-stretched, sheeted, or pressed dough.
• Industrial bread and commissary bakeries: suitable for automated mixing where dry dosing accuracy and batch-to-batch fermentation consistency are required.
• Frozen dough: can be evaluated in par-baked or unbaked frozen naan, pizza, and flatbread doughs where yeast survival after freezing is process-dependent.
• Pizza, pastry, and cake-adjacent yeast doughs: applicable to laminated, filled, or enriched dough systems after pilot trials confirm sugar, fat, and salt tolerance.
• Procurement programs: packed in 25 kg sacks for pallet and container purchasing; submit specifications through request a bulk quote.

Store unopened sacks in a cool, dry, odor-free warehouse, ideally 5–25°C and below 65% relative humidity. Keep away from steam lines, direct sunlight, wet floors, chemicals, and strong odors. Typical shelf life is up to 24 months from manufacture when packaging remains intact and storage conditions are controlled; confirm the lot-specific date on the certificate or label. After opening, reseal tightly, minimize air and moisture exposure, and use promptly. Avoid mixing yeast directly with concentrated salt or sugar before flour dispersion.

Each commercial lot can be supplied with a certificate of analysis covering appearance, moisture, microbiological limits, and leavening-related parameters as agreed in the purchase specification. Food-grade declaration, allergen statement, non-GMO position, Halal, Kosher, HACCP, ISO 22000, or FSSC 22000 documentation may be available on request depending on origin and lot. ArtemisYeast supports supplier qualification with specification review, sample coordination, and export paperwork; review our quality and documentation process before placing recurring orders.