Product range

A portfolio built around the dough.

Choose by recipe sugar level, quality tier and pack configuration. Availability is confirmed against the current producer specification for every order.

1 · Choose the dough type.

The professional colour code: red for lean, low-sugar dough; gold for sweet, sugar-tolerant dough.

Lean dough

0–10%

Low or no added sugar

European-style breads, baguettes, pizza, flatbread and pastry. Strong activity and stable fermentation for consistent volume and crumb.

Add directly to flour · no rehydration

Sugar tolerant

10–25%

Enriched & sweet dough

Osmotolerant strain for buns, brioche and sweet goods, where sugar draws water away from an ordinary yeast.

Resilient oven expansion

2 · Choose the quality tier.

Two commercially separated tiers, so the buyer always knows which product sits behind the label.

Premium tier

Nan Maya

Performance-led supply for bakeries and distributors who buy on consistency.

Lean and sugar-tolerant selections
All three pack formats
Full document set per shipment
Private label available

Explore Nan Maya

Value tier

Boost

Price-competitive supply for volume-driven markets — same discipline, different commercial position.

Volume & price-led markets
Same specification transparency
Same sample protocol
Private label available

See Boost

A third option: 2-in-1 instant dry yeast combines yeast and a dough improver in one product — developed for markets working with weaker flour.

3 · Choose the pack format.

Vacuum foil packs. Carton dimensions and weights below are the values used for container planning.

Format	Carton configuration	Net / carton	Gross	Carton size	Volume
450 g	20 × 450 g / koli	9 kg	9.4 kg	218 × 240 × 309 mm	0.0162 m³
500 g	20 × 500 g / koli	10 kg	10.4 kg	218 × 278 × 309 mm	0.0187 m³
10 kg	1 × 10 kg / koli	10 kg	10.4 kg	218 × 278 × 309 mm	0.0187 m³

Why 450 g and 500 g? Yeast dosage moves with ambient temperature — slower winter fermentation needs more yeast, hot summers less. Bakers add a whole pack to a fixed dough batch rather than storing an opened one, because an opened vacuum pack starts losing activity on contact with air. Two pack weights let a bakery match the season without opening a pack twice.

Direct, practical, process-aware use.

Instant dry yeast is improved from active dry yeast: no rehydration before dough preparation. Dosage varies with formulation, process and flour quality — the current technical sheet remains the final reference.

Add directly

Mix into the flour, or add to the dough at the beginning of kneading. No dissolving in water.

Adjust dosage

Set dosage by formula, process and required fermentation time. Use a sugar-tolerant selection for enriched dough.

Store correctly

Keep unopened packs cool and dry, below 27 °C. Once opened, use within 48 hours and keep refrigerated.

Composition

Two ingredients. Nothing hidden.

YeastSaccharomyces cerevisiae (natural)

EmulsifierE491 — sorbitan monostearate (vegetal origin)

PackagingVacuum-packed in foil

PreservativesNone

Animal ingredientsNone (BSE-free)

Full specification & documents →

Start with the destination

Tell us where the yeast needs to go.

Request
a quote ↗