Technical clarity earns commercial trust.

Instant dry yeast is a technically pure culture of baker's yeast (Saccharomyces cerevisiae), dried and vacuum-packed in foil. It is improved from active dry yeast: it does not need a rehydration step before dough preparation — mixing it with the flour is enough.

It contains two things: natural yeast and the emulsifier E491 (sorbitan monostearate, vegetal origin). No preservatives, no animal ingredients, gluten free and acceptable for vegan diets.

Fresh (compressed) yeast has a short shelf life and needs refrigeration throughout the chain. Active dry yeast must be rehydrated in warm water before use. Instant dry yeast skips rehydration and offers a long, stable shelf life — up to 24 months below 27 °C — which is why it is the practical choice for distribution and export.

Add it directly to the flour, or to the dough at the beginning of mixing. Do not dissolve it in water. Adjust dosage according to your formula, process and required fermentation time. For sweet, enriched dough, use a sugar-tolerant selection.

The professional baking world uses a simple colour code: red for lean dough (0–10% sugar on flour weight) and gold for sweet, sugar-tolerant dough (10–25% and above). Sugar draws water away from ordinary yeast; an osmotolerant strain keeps fermenting reliably under that osmotic pressure. Order by your recipe's sugar level, not by habit.

The decisive parameter is gassing power — how much carbon dioxide the yeast releases in a defined period under controlled conditions, typically measured on a fermentograph. A related figure is lifting force: the time taken to raise a standard dough to 70 mm.

This is why comparing suppliers on price and pack size alone is misleading. A weaker yeast needs higher dosage to reach the same volume, which quietly erases the price advantage.

Yeast dosage moves with ambient temperature. Winter fermentation is slower and may need more yeast; hot summers need less. Bakers typically add a whole pack to a fixed-size dough batch rather than splitting one, because an opened vacuum pack begins losing activity on contact with air. Two pack weights let a bakery match the season without opening a pack twice.

E491 is an emulsifier used in instant dry yeast to aid rehydration and dispersion when the yeast meets the dough. In our product it is of vegetal origin, and it is the only additive alongside the yeast itself.

2-in-1 combines instant dry yeast with a standardised enzyme dough improver (hemicellulase, fungal alpha-amylase, pentosanase, lipase, glucose oxidase and ascorbic acid, E330) in a single product. It is developed for bakeries working with weaker or variable flour: one dosing step, improved volume, crumb structure and softness. See the 2-in-1 product page.

Keep unopened vacuum packs in a cool, dry place below 27 °C; declared shelf life is 24 months. Once a pack is opened, use it within 48 hours and keep it refrigerated. Vacuum integrity is what protects the declared shelf life — a punctured pack should not be treated as sound stock.

Common causes: yeast past its life or stored too warm; water too hot (killing the yeast) or too cold (slowing it); salt or sugar in direct contact with the yeast; or simple under-proofing. For high-sugar recipes, an ordinary lean yeast will underperform — switch to a sugar-tolerant selection. If a previously reliable product suddenly changes behaviour, check the batch and the vacuum integrity before changing the recipe.

Both come 20 packs to a carton. 450 g makes a 9 kg carton (218 × 240 × 309 mm); 500 g makes a 10 kg carton (218 × 278 × 309 mm). 500 g is the most requested professional format. The choice changes carton count and container loading — see the logistics tables.

For industrial bakeries a 10 kg format is available on current supply confirmation. Note it is one 10 kg unit per carton, not twenty 500 g packs. It shares the 500 g carton footprint (218 × 278 × 309 mm) and the same container maths: about 17 t in a 20 ft and 25 t in a 40 ft, floor loaded.

Floor loaded, 500 g cartons: roughly 1,700 cartons (17 t) in a 20 ft and 2,500 cartons (25 t) in a 40 ft. On Euro pallets a 40 ft carries about 18 t; on Fin pallets about 21 t. Exact figures depend on palletisation and carrier limits — full tables are on the Export & logistics page.

A typical export set: commercial invoice, packing list, bill of lading, certificate of origin, and — depending on destination — a health certificate, certificate of analysis, halal and free-sale certificates. Customs classification should be confirmed for your market with a licensed customs broker against the current tariff schedule, since it drives duty, permits and required documents.

A freight-led quote needs the destination port, pack format, quantity (containers or tonnes), pallet preference and your target Incoterm. Share those and we close the remaining gaps — our quote form is built around exactly these fields.