Instant dry yeast is a product that uses modern biotechnology and advanced equipment to dry yeast cells produced on an industrial scale to more than 95% dry matter and less than 5% moisture. It is vacuum packed and has a shelf life of one year. It becomes physiologically active cells instantly after seeing water. So it is also called instant active dry yeast. This product is widely used in the food industry and fermentation industry.

Appearance	Yellow-brown powder
Crude Protein (%)	≥48.0
Moisture (%)	≤6.0
Total Amino Acid Mass Fraction (%)	≥45.0
Mannosan + β-   glucan (%)	30.0~35.0
Usage:	Suitable for making salty bread (low sugar) and sweet bread (high sugar)
Dosage:	1.0-1.2% for bakery bread or 0.3-0.5% for others.
Storage:	In dry & cool place
Shelf Life:	2 Years when properly stored
How to Use	a) Mixing the yeast into flour,add water,and then stir well.Or knead with the paste as dough for fermenting.
	b) Control the water temperature and the fermenting temperature at 35~38℃.
	c) Avoid directly adding the bread yeast into oil or cold water.

Instant dry yeast is used as a bulking agent for flour and is used in the production of bread, buns and cookies.

The principle is to use yeast rich in 48-50% of protein, 8-10% of nucleic acid, through yeast autolysis and enzyme hydrolysis into amino acids and nucleotides of the aqueous solution, concentrated into a paste or by spray drying into a powder product, its taste is delicious, rich in nutrients, if by Merad biochemical reaction can be formed with seafood, beef, chicken and pork flavor flavored condiments, favored by people, Europe and the United States has long used yeast MSG instead of monosodium glutamate.