I'm not sure I'm correctly following the last reply, but industry standard is to crumble the compressed/fresh/cake yeast into the flour and then begin mixing. There is no need to suspend it in the water unless you are mixing the dough by hand. If you are mixing the dough by hand you can put the cake yeast right into the cold water, or warm water, whatever you're using and stir it to suspend the yeast and you're good to go. Active dry yeast (ADY) should always be pre-hydrated in warm water (100 to 105F) for about 10-minutes before it is added to the dough. Once hydrated, it can either be added to the water in the mixing bowl, or it can be added to the flour just before you begin mixing. Instant dry yeast (IDY) is the one that can be added directly to the flour just as it is, but again, if you are mixing the dough by hand, you will need to pre-hydrate the IDY. To hydrate IDY put it into a small quantity of warm water (95F) and allow it to hydrate for 10-minutes, then you can add it either to the water or to the dry flour just as you would the hydrated ADY.
Regardless of which form of yeast that you're using, it is not a good idea to allow the yeast to come into direct contact with either the salt and/or sugar while you're assembling the dough, BUT IDY when used without pre-hydrating, can be put into direct contact with salt and/or sugar without any problems. This is commonly done by pizzerias when they make "goodie bags" containing salt, sugar (if used), IDY and a little flour.
Tom Lehmann/The Dough Doctor