Aroma Yeast for Frozen Dough

ART-BK-036 is a dry baking yeast designed for frozen-dough systems where fermentation must remain reliable after make-up, blast freezing, cold-chain distribution, and final proofing. It is suitable for doughs that require clean yeast aroma, stable leavening, and predictable proof times in rolls, laminated bases, pizza dough, sweet dough, par-baked formats, and thaw-and-bake bakery programs. For related formats, see the ArtemisYeast baking yeast category.

Typical specification targets include light cream to beige dry granules, characteristic yeast odor, moisture not more than 5.5%, viable yeast target up to 5×10^10 CFU/g depending on lot and method, protein typically 40-48% on dry matter, and ash typically below 8%. Particle profile is generally controlled for rapid dispersion in spiral, planetary, and continuous mixing systems. As a frozen-dough yeast, it is selected for membrane robustness, freeze-thaw tolerance, and retained fermentation capacity after frozen storage when used with appropriate flour strength, improver system, sugar level, and proofing protocol.

• Frozen bread and roll dough: supports make-up lines that require uniform oven spring after weeks of frozen holding. Typical dosage is 0.8-2.0% on flour weight, adjusted for sugar, salt, fat, storage duration, and target proof time.
• Pizza and flatbread bases: provides controlled fermentation for dough balls, sheeted bases, and par-bake operations where thawing and proofing schedules vary by outlet or distribution lane.
• Sweet and enriched dough: can be evaluated in formulas with elevated sugar and fat, where yeast stress tolerance and aroma retention are important to finished product identity.
• Central bakery and chain commissary use: supplied in 25 kg multi-wall sacks for palletized purchasing, batch traceability, and warehouse rotation. Technical teams may request a pilot sample or bulk quote on request for ART-BK-036.

Store unopened sacks in a cool, dry, odor-free area, ideally below 25°C with relative humidity controlled below 65%. Keep away from direct sunlight, steam lines, wash-down zones, and strong-smelling ingredients. Under recommended storage conditions, typical shelf life is up to 24 months from production date; confirm the actual expiry on the lot label and certificate of analysis.

After opening, reseal the inner liner tightly and use promptly to protect activity from moisture uptake and oxygen exposure. Add yeast according to the bakery's standard mixing sequence; direct contact with concentrated salt, sugar syrup, oxidants, or very cold liquid streams should be avoided. For frozen dough, validate freezing rate, core temperature, storage temperature, thawing curve, and final proof settings in plant trials before commercial launch.

ArtemisYeast supplies ART-BK-036 for B2B procurement with lot traceability, specification review, and export documentation support. Standard quality checks may include appearance, moisture, fermentation activity, microbiological limits, and packaging integrity. A certificate of analysis, allergen statement, food-grade declaration, SDS where applicable, and country-of-origin documentation can be supplied on request.

Manufacturing and packing are managed under food-safety programs aligned with HACCP principles. Documentation for ISO 22000, FSSC 22000, Halal, or Kosher status may be available depending on production site and lot; ArtemisYeast confirms available records during quotation rather than making unsupported blanket claims. Visit quality and documentation for procurement review steps.