Aroma Baking Yeast

ART-BK-006 aroma baking yeast is designed for bakery manufacturers that require predictable yeast performance plus clean fermented notes in finished products. It is suitable for straight dough, sponge-and-dough, retarded fermentation, and controlled frozen-dough processes where aroma consistency, gas production, and batch-to-batch handling matter. The ingredient can support crust color, baked aroma, and dough maturity without changing the core flour system.

Typical specification targets include moisture not more than 7.0%, protein 40-48% on dry basis, ash not more than 8.0%, and particle distribution commonly in the 20-40 mesh range for dry blending and dispersion. For active-aroma formats, viable yeast count is commonly specified at not less than 1×10^10 CFU/g at manufacture, with final limits confirmed on the certificate of analysis. Explore related formats in our baking yeast category or request a grade match for your dough process.

• Industrial bread lines: pan bread, sandwich loaves, buns, rolls, and enriched doughs requiring stable fermentation timing across high-throughput mixers, dividers, proofers, and tunnel ovens.
• Frozen dough: pre-proofed and unproofed frozen dough systems where yeast robustness, moisture control, and aroma recovery after thawing are important procurement specifications.
• Pizza and flatbread: dough balls, par-baked bases, naan-style breads, and tortillas needing balanced fermentation flavor and manageable proof tolerance.
• Pastry and cake operations: laminated yeast pastries, sweet dough, brioche-style items, and hybrid cake systems where mild fermented character is desired without harsh off-notes.
• R&D and reformulation: pilot trials comparing dosage, proof time, flour strength, sugar level, salt level, and frozen storage stability before commercial scale-up.

Store unopened 25 kg multi-wall sacks in a clean, dry, odor-free warehouse at 5-25°C, away from direct sunlight, steam lines, and high-humidity production zones. Keep packaging sealed until use, then close opened sacks promptly to reduce moisture pickup and airborne contamination risk. Typical shelf life is 12-24 months depending on grade, packing date, and storage conditions; confirm the assigned shelf life on the lot CoA. For best processing control, equilibrate the yeast to bakery room temperature before dosing and validate hydration or dry-addition method in the actual mixer system.

ArtemisYeast supplies ART-BK-006 for B2B bakery procurement with lot traceability, specification review, and export documentation support. Standard quality checks may include appearance, odor, moisture, microbiological limits, viable count where applicable, and packaging integrity. CoA, allergen statement, food-grade declaration, non-GMO statement where available, and safety data documentation can be requested through our quality documentation page. HACCP-aligned manufacturing information and food-safety certification documents such as ISO 22000, FSSC 22000, Halal, or Kosher may be available depending on the production site and final grade. To confirm availability, lead time, and a bulk quote on request, contact ArtemisYeast via request quote.