Industrial Semi-dry Yeast for Bread Baking

ART-BK-068 is an industrial semi-dry Saccharomyces cerevisiae baker’s yeast produced for bread and fermented dough applications where plants need reliable gas production, measurable viability, and easier bulk handling than compressed yeast. The semi-dry format typically targets 20-26% moisture, depending on production lot and packing specification, and is designed to disperse during mixing with flour, water, salt, sugar, improvers, and fats. Typical viable count is specified by lot, with reference targets commonly in the range of ≥1.0×10^10 CFU/g for active semi-dry material. Final performance should be validated in the customer’s flour system, absorption level, dough temperature, and proofing profile.

This product supports high-throughput bread lines, artisan-style batch production, par-baked goods, rolls, sandwich loaves, laminated fermented doughs, and frozen dough systems after formulation trials. Semi-dry yeast can help reduce refrigerated logistics pressure compared with fresh compressed yeast while avoiding some of the dusting and rehydration sensitivity associated with very low-moisture dry yeast. For related formats, see our baking yeast category, including instant dry yeast and specialty baker’s yeast options for different process windows.

• Industrial bread production: continuous and batch sponge-and-dough, straight-dough, no-time dough, and high-speed pan bread processes requiring consistent CO2 generation and proof height.
• Artisan and commissary bakeries: baguettes, rolls, flatbreads, enriched breads, and regional fermented doughs where dosing accuracy and predictable fermentation are important.
• Frozen and chilled dough: use in validated frozen dough systems where yeast dosage, cryoprotection, mixing energy, and freeze-thaw profile are controlled by the customer’s R&D team.
• Chain bakery supply: centralized procurement for multi-site bakeries that need 25 kg sack packing, repeatable lot documentation, and export-ready commercial coordination.
• Ingredient blending: premix and bakery improver manufacturers requiring semi-dry yeast compatibility testing for water activity, flowability, and blend uniformity.

Store ART-BK-068 in the original sealed 25 kg multi-wall sack in a cool, dry, odor-free warehouse away from direct sunlight, steam lines, and high-humidity zones. Recommended storage is typically 0-10 °C for best activity retention; short ambient exposure during receiving and production staging should be minimized. Typical shelf life is 6-12 months from manufacture when stored under the agreed temperature and packaging conditions, with the exact date stated on the product label and CoA.

After opening, close the sack tightly and use promptly to limit moisture gain and activity loss. Avoid direct contact with concentrated salt, oxidizing improvers, or hot water before dispersion. Dosing should be adjusted through plant trials against flour strength, sugar level, dough temperature, proof time, and finished bread volume.

ArtemisYeast supplies ART-BK-068 for B2B procurement with lot traceability, product specification, and certificate of analysis on request. Standard quality checks may include appearance, odor, moisture, viable count or fermentation activity, microbiological indicators, and packaging integrity. Typical microbiological limits and heavy metal parameters are confirmed against the agreed purchase specification and destination-market requirements.

Manufacturing and supplier documentation may include HACCP-aligned controls, ISO 22000, FSSC 22000, Halal, Kosher, food-grade declaration, allergen statement, GMO status statement, and safety data sheet where available and applicable. Documentation is supplied through our quality documentation process. For current lead time, packing confirmation, and wholesale pricing on request, submit an inquiry through request a quote with SKU ART-BK-068, annual volume, destination port, and target application.