Fresh Yeast for Frozen Dough

ART-BK-039 is a fresh, compressed baker’s yeast intended for frozen-dough applications requiring reliable fermentation recovery after blast freezing, frozen storage, thawing, proofing, and bake-off. It is suitable for straight dough, sponge-and-dough, retarded dough, and centralized frozen-dough manufacturing where yeast stress tolerance, gas production, and dough handling consistency are critical purchasing criteria. For adjacent formats, see the ArtemisYeast baking yeast portfolio.

Typical specification targets include cream-to-beige compressed yeast appearance, clean baker’s yeast aroma, moisture approximately 66-70%, yeast solids approximately 30-34%, protein approximately 42-48% on dry basis, and low extraneous matter under food-manufacturing controls. Frozen-dough dosage is commonly 2.0-6.0% on flour weight, adjusted by flour strength, sugar level, fat level, freezing rate, storage duration, and required proof time. R&D teams should validate final use rate in pilot freezing trials because viability loss depends strongly on dough formulation and cold-chain conditions.

• Industrial frozen bread and roll lines: supports controlled proofing after freezer distribution for pan bread, buns, dinner rolls, baguettes, and sandwich carriers.
• Chain bakery commissaries: enables central mixing and make-up with later store-level thaw, proof, and bake operations.
• Par-bake and bake-off programs: provides fermentation activity for doughs managed through chilled or frozen logistics before final baking.
• Sweet and enriched frozen dough: applicable where sugar, fat, inclusions, and long frozen storage increase yeast stress; bench testing is recommended for exact dosage.
• Foodservice and private-label bakery supply: suitable for procurement programs requiring lot traceability, 25 kg packaging, specification review, and bulk quote on request.

Store ART-BK-039 refrigerated at 0-4°C in clean, dry, odor-free conditions. Do not freeze the yeast block before mixing; freezing should occur after the yeast is dispersed into dough and the dough pieces are formed. Keep sacks sealed until use and minimize time at ambient temperature during staging, especially in warm bakeries. Use first-in, first-out inventory rotation and protect from moisture condensation, direct airflow, and cross-contamination.

Typical unopened shelf life is 30-45 days from production when the refrigerated cold chain is maintained, subject to the final certificate of analysis and shipping route. For best dough performance, crumble or meter the yeast evenly during mixing, maintain target final dough temperature, and use rapid freezing to reduce ice-crystal damage to dough structure and yeast cells. Plant managers should monitor proof time drift, specific volume, and bake color across frozen storage intervals.

ArtemisYeast supplies ART-BK-039 for inquiry-based B2B procurement with lot traceability, specification review, and export documentation support. A certificate of analysis, allergen statement, food-grade declaration, technical data sheet, and safety data sheet can be provided on request where applicable. Documentation for HACCP-aligned production controls and food-safety programs such as ISO 22000, FSSC 22000, Halal, or Kosher may be available depending on production site and shipment lot; confirm requirements before ordering through the quality documentation channel.

Incoming quality checks may include sensory review, moisture, activity performance in a standard dough test, microbiological indicators, packaging integrity, and temperature-on-arrival inspection. For international procurement, ArtemisYeast can coordinate specification alignment, labeling language, pallet configuration, refrigerated routing, and documentation needed for customs clearance. Wholesale pricing on request is provided after review of destination, volume, Incoterms, lead time, and recurring supply requirements.