Semi-Dry Yeast

ART-BK-017 semi-dry yeast is a food-grade Saccharomyces cerevisiae baking yeast with intermediate moisture, typically specified around 18–24% moisture depending on production lot and customer requirements. Compared with fresh compressed yeast, it lowers water load and improves distribution in automated dosing systems; compared with fully dry yeast, it may hydrate faster in certain dough systems. Typical viable count target is in the range of 1×10^10 to 3×10^10 CFU/g, with fermentation power confirmed by batch certificate rather than assumed from label activity alone.

The product is supplied as free-flowing granules or small particles packed in a 25 kg multi-wall sack with inner liner. Procurement teams use it where consistent gassing, dough tolerance, and practical cold-chain handling are required. R&D teams should confirm inclusion rate against flour strength, sugar level, salt level, dough temperature, and process time. For related formats, see our baking yeast category, or submit specifications through the bulk quote request workflow.

• Industrial pan bread and buns: supports continuous or high-volume lines where predictable proofing time and uniform crumb structure are required.
• Frozen dough and par-baked items: suitable for validation in frozen-dough formulas, with yeast dose adjusted for freeze stress, thaw profile, and final proof conditions.
• Pizza, flatbread, and focaccia: provides steady fermentation for sheeted or divided doughs, including retarded dough programs where cold activity must be controlled.
• Pastry, sweet dough, and cake-style yeast products: can be evaluated in moderate-sugar systems; higher sugar, fat, spice, or preservative levels should be tested before commercial release.
• Chain bakery commissaries: 25 kg sack packaging supports centralized purchasing, batch traceability, and standardized dosing across multiple bakery locations.

Store unopened sacks in a clean, dry, odor-free area at 0–10°C unless a lot-specific storage statement indicates otherwise. Avoid direct sunlight, condensation, and repeated temperature cycling. Typical shelf life is 6 months under refrigerated storage; extended frozen storage may be possible only after customer validation and written confirmation for the lot. Once opened, reseal the liner, minimize exposure to air and moisture, and use promptly.

For best performance, disperse into flour or pre-hydrate according to the bakery’s mixing procedure. Do not expose the yeast directly to concentrated salt, sugar syrup, oxidants, or hot water. Recommended water contact temperature should normally remain below 40°C.

ART-BK-017 is supplied for food manufacturing use with lot traceability and certificate of analysis on request. Typical documentation can include moisture, activity or gassing performance, microbiological limits, sensory status, allergen statement, non-GMO statement where applicable, and food-grade declaration. Heavy metal, contaminant, and regional import documents can be discussed during quotation.

Manufacturing and logistics documentation may be available for HACCP-aligned systems and internationally recognized food-safety programs such as ISO 22000, FSSC 22000, Halal, or Kosher where applicable to the production site and lot. ArtemisYeast reviews documentation requirements before shipment; see our quality and documentation process for how CoA, specification sheets, and compliance files are handled.