High Activity Dry Yeast Manufacturer and Supplier

Our High Activity Dry Yeast comes from carefully choosing types of Saccharomyces cerevisiae, growing them in germ-free sugar, and drying them using controlled air-drying technology. Our yeast consistently produces 1250ml CO₂ of fermentation power using the AB Mauri AG Test Method. Its cell viability rate is over 90% and its moisture content is kept at a strict ≤5.0%. We have been in business for a long time and have 97 corporate clients in the baking, frozen dough, and food processing industries. We offer enterprise-grade leavening solutions that make logistics easier and make sure that dough expands in a reliable way even when production conditions change. Our product has been certified by ISO, HALAL, KOSHER, and FSSC, which means it meets all world food safety standards.

Why Choose Us?

Certified Quality You Can Trust

The products that go into your production line should meet the best worldwide standards. The FDA, ISO, HALAL, KOSHER, RSPO, FSSC, and BRC have all given us their seals of approval. These references make sure that every batch of our yeast follows strict rules for food safety.

You can rest easy knowing that your supply chain is backed by strict quality control.

Rapid Customization and Production

Need a mixture that is specifically made for your use? Within 7 days, we come up with unique ingredient options. Production is finished in about 15 days, so you can quickly meet the needs of the market.

During the creation process, our technology team gives professional advice on how to use the application.

Flexible Supply with Stock Availability

We keep some goods in stock so that we can fill your pressing orders. Our solid wait times and variable order sizes help you avoid production delays.

We can accommodate your needs, whether you need small test runs or big orders.

Comprehensive Global Logistics

To reach people all over the world, transport methods need to work well. We can move your goods by sea, air, or land. With our mixed container filling service, you can send more than one thing at once.

You get cheap freight options and quick help with clearing customs.

One-Stop Ingredient Sourcing

Why deal with multiple sellers when you can make things easier by buying from us? We offer 208 different goods, and some users buy up to 28 different kinds of ingredients from Doris.

You lower the cost of buying things, make managing suppliers easier, and make sure that the quality of all of your ingredients stays the same.

Competitive Pricing Without Compromise

We can offer cost-effective options because we have good ties with our suppliers and run our business efficiently. High Activity Dry Yeast of the highest quality is sold at a price that is reasonable, without lowering the quality or performance.

Lifetime Quality Assurance

We stand behind every item we send out. We're committed to you even after the sale—we offer long-term help to make sure you're happy with the product and that it works as expected.

Market Intelligence and Innovation

Our skilled staff is always keeping an eye on new customer needs and changes in the industry. We help you stay competitive by suggesting new products, coming up with new ways to use ingredients, and looking at market trends.

You get a partner who wants you to succeed and grow.

High Activity Dry Yeast Advantages

Superior Physical Characteristics

Our yeast comes in the form of fawn-colored grains that float freely and smell like yeast. There are no unpleasant smells. You get a product that doesn't have any foreign material that can be found, which is called "clean label compliance."

The controlled particle size (0.5 mm x 2.0 mm) and constant mass density (0.65±0.05 g/ml) make sure that the particles are spread out evenly during the mixing process.

Versatile Application Range

This High Activity Dry Yeast performs excellently in all types of yeast-raised products. Use it in pizza, bread, rolls, buns, doughnuts, bread sticks, and pretzels with confidence.

It handles doughs containing up to 10% sugar on flour weight, providing flexibility for your product development needs.

Exceptional Fermentation Power

With an initial activity of ≥1250ml CO₂ measured by the AB Mauri AG Test Method, you get predictable leavening performance. This high gas production capacity ensures consistent oven-spring and optimal product volume.

Your production maintains reliability even when ambient conditions fluctuate.

Extended Shelf Stability

Our moisture control at ≤5.0% creates biological dormancy that prevents auto-oxidation. When properly stored, the yeast maintains its fermentation power for extended periods.

You reduce waste and gain inventory management flexibility.

Microbiological Safety

Rigorous testing ensures total bacteria counts remain below 10⁶ cfu/g, with coliforms below 10² cfu/g. We guarantee negative results for Salmonella, E. coli (below 3 mpn/g), and Staphylococcus in every batch.

Your food safety protocols are supported by our comprehensive quality control.

Specifications

Parameter	Standard
Color	Faint yellow or light fawn
Odour	Typical yeasty smell, no putrid or off-odors
Appearance	Powder, particles or rods
Impurity	No detectable foreign material
Moisture	≤5.0%
Particle Size	0.5 x 2.0 mm
Bulk Density	0.65±0.05 g/ml
Initial Activity (0% Sugar Dough, 2 hour AG)	≥1250ml CO₂ (AB Mauri AG Test Method)
Total Bacteria	<10⁶ cfu/g
Coliform Bacteria	<10² cfu/g
Escherichia coli	<3 mpn/g
Salmonella	Negative/25g
Staphylococcus	Negative/25g
CAS No.	68876-77-7

Frequently Asked Questions

Q: Can I mix this yeast directly with flour?

A:Yes, our instant-type yeast features a fine particle size designed for direct dry mixing. However, rehydrating in 35-38°C water can accelerate initial fermentation for certain applications.

Q: Why does activity decrease after opening the package?

A:Once you break the vacuum seal, exposure to oxygen and humidity initiates metabolic activity and subsequent oxidation. Reseal tightly and refrigerate to maintain viability.

Q: How does water quality affect yeast performance?

A:High levels of residual chlorine can inhibit yeast cell enzymes. We recommend carbon filtration to ensure water purity for maximum activity in industrial settings.

Q: What's the difference between high-sugar and low-sugar varieties?

A:High-sugar varieties are adapted to high osmotic pressure in sweet doughs (10-25% sugar). Low-sugar types are optimized for lean doughs like baguettes where sugar content is below 7%.

Q: What causes a yeasty smell in finished products?

A:This typically results from over-fermentation or using water temperatures above 40°C during mixing. Thermal stress releases specific sulfur compounds from yeast cells.

Q: Is this suitable for frozen dough applications?

A:Absolutely. Our product exhibits high cryotolerance, maintaining cell membrane integrity during freezing at -18°C. You get consistent oven-spring after thawing.