Core Insights - The article emphasizes the importance of comprehensive cost management in the commercial baking industry, highlighting how Anqi semi-dry yeast offers a new path for cost optimization through efficiency enhancement, quality stability, and waste reduction [1] Group 1: Cost Control and Efficiency - Anqi semi-dry yeast has a shelf life of up to two years under -18℃ freezing conditions, maintaining high stability, which allows for centralized purchasing and long-term inventory, reducing management costs and price volatility risks [2] - The yeast's packaging design allows for immediate use and precise measurement, eliminating the need for thawing or activation, thus simplifying the ingredient process and reducing mixing time by 10%-30%, leading to significant time and labor savings for high-capacity baking enterprises [3] Group 2: Product Versatility and Supply Chain Simplification - Anqi semi-dry yeast exhibits excellent freeze resistance, ensuring that dough maintains strong leavening power after thawing, making it ideal for frozen dough and pre-made baking products, which helps businesses expand production radius and shelf life while minimizing product loss due to fermentation failure [4] - The yeast's strong fermentation ability and wide applicability allow businesses to use a single type of yeast for various products, simplifying procurement, storage, and management processes, thereby reducing inventory complexity and capital occupation [5] Group 3: Comprehensive Cost Perspective - The article advocates for a shift in the baking industry from focusing solely on raw material prices to a detailed management of comprehensive costs, including storage, waste, labor, energy consumption, and yield rates, with Anqi semi-dry yeast providing reliable support for efficiency enhancement and waste control throughout the entire production chain [7]