Super 2-in-1 Instant Dry Yeast

ART-BK-071 is an instant dry yeast for commercial bread manufacturing where a single yeast inventory is preferred across lean, standard, and moderately sweetened doughs. The product is typically added directly with flour and dry ingredients, reducing the need for prior rehydration and helping simplify automated scaling. It is suitable for bakeries evaluating the baking yeast portfolio for sandwich bread, buns, rolls, toast bread, flatbread, and other fermented wheat-based products.

Typical specification targets include fine beige to light tan granules, clean yeast aroma, moisture not more than 5.5%, viable yeast count around 5×10^10 CFU/g, and high fermentative activity under controlled bakery conditions. Protein is commonly in the 40-48% range on dry matter, with naturally present B-group nutrients and yeast solids. Performance depends on flour quality, dough temperature, salt level, sugar loading, mixing energy, proofing humidity, and process time; R&D validation in the buyer’s formula is recommended before full-line conversion.

• Industrial bread lines: continuous or batch production of pan bread, pullman loaves, toast bread, burger buns, hot dog rolls, and soft rolls requiring predictable proof height and oven spring.
• Artisan and commissary bakeries: centralized dough rooms supplying multiple stores, where dry yeast stability and direct flour addition support repeatable scaling.
• Lean to moderately sweet dough: practical use in formulas from low sugar to approximately 15-18% sugar on flour weight, subject to in-house proof and bake trials.
• Frozen or retarded dough evaluation: may be trialed where dough is chilled or retarded, although dosage and process tolerance should be confirmed against the buyer’s freeze-thaw, storage, and proofing profile.
• Procurement consolidation: useful for bakeries seeking one bulk instant yeast SKU for several bread formats, with wholesale pricing on request and shipment planning by sack, pallet, or container.

Store unopened 25 kg multi-wall sacks in a cool, dry, odor-free warehouse, ideally below 25°C and away from steam, direct sun, and high humidity. Keep packaging sealed until use; after opening, reclose tightly and use promptly to protect activity. Typical shelf life is up to 24 months from manufacture when stored under recommended conditions, subject to lot documentation. For best dough control, add yeast consistently by weight, avoid direct contact with concentrated salt or ice water at the mixer, and monitor finished dough temperature. Recommended usage level is commonly 0.3-1.5% on flour weight, adjusted for formula, fermentation time, and equipment.

ArtemisYeast supports B2B yeast procurement with lot-based documentation, specification review, and export coordination. A certificate of analysis can be requested for standard parameters such as appearance, moisture, viable count, microbiological indicators, and packaging identity. Additional declarations may be available depending on lot and origin, including food-grade statement, allergen statement, GMO status statement, and documentation related to HACCP-aligned production, ISO 22000, FSSC 22000, Halal, or Kosher programs where applicable. Buyers can review the documentation workflow through our quality and documentation page before placing a bulk inquiry. Samples for plant trials may be discussed for qualified industrial accounts.