Frozen Dough Instant Dry Yeast

ART-BK-050 is an instant dry yeast for frozen dough systems, selected for fermentation stability after controlled freezing and frozen distribution. It is intended for bakery plants producing par-baked bread, frozen bread dough, dinner rolls, laminated bread products, pizza bases, buns, and other yeast-raised goods that must maintain proofing reliability after cold-chain storage. Compared with standard instant dry yeast, the strain and drying profile are specified for improved tolerance to ice-crystal stress, osmotic pressure from sugar and salt, and delayed proof schedules.

The product is a free-flowing beige to light tan granule based on active Saccharomyces cerevisiae. Typical procurement specification targets include moisture not more than 5.5%, viable count around 5×10^10 CFU/g, and high fermentative activity when rehydrated or added directly under validated bakery mixing conditions. Granulation is designed for rapid dispersion in flour, with low dust and consistent dosing in automated ingredient systems. For broader bakery ingredient sourcing, see the baking yeast category, or submit production requirements through request a bulk quote.

• Frozen bread dough: Suitable for pan bread, sandwich loaves, rolls, baguettes, buns, and dough pieces that are frozen after mixing, dividing, moulding, or intermediate proofing.
• Industrial bakery lines: Designed for continuous mixing, automated dosing, spiral or horizontal mixers, blast freezing, frozen storage, thawing cabinets, and final proofers. Typical baker’s percentage is validated by flour strength, dough absorption, salt level, sugar level, fat level, freezer dwell time, and target proof time.
• Chain bakery and commissary production: Supports centralized dough manufacturing for retail bake-off programs where dough must tolerate transport and variable store-level proofing conditions.
• Pizza and flatbread bases: Useful where controlled fermentation, freezer stability, and predictable oven spring are required after thawing.
• R&D and formulation work: Appropriate for trials comparing direct addition versus short pre-hydration, dough conditioners, emulsifiers, oxidizing systems, and flour correction strategies. Bakery technologists should validate yeast level against freezing rate, core temperature, packaging barrier, and storage duration.

Store unopened 25 kg multi-wall sacks in a cool, dry, odor-free warehouse, ideally below 25°C and away from direct sunlight, steam lines, high humidity, and strong-smelling materials. Keep pallets wrapped until use and avoid condensation during transfer from cold storage to production areas. Under recommended conditions, typical shelf life is up to 24 months from manufacture, subject to the lot-specific certificate of analysis and packaging integrity.

After opening, reseal the bag or transfer contents to a clean, dry, food-grade container and use promptly. Avoid contact with ice water, concentrated salt, or concentrated sugar before the yeast is dispersed in dough, as localized osmotic stress can reduce activity. Plant trials should confirm dosing, water temperature, mix energy, freeze curve, and thaw-proof-bake schedule before full-scale conversion.

Each lot of ART-BK-050 can be supplied with a certificate of analysis covering identity, appearance, moisture, activity indicators, and microbiological parameters as applicable to the order specification. Manufacturing and packing are managed under documented food-safety and traceability controls aligned with HACCP principles. Documentation such as CoA, specification sheet, food-grade declaration, allergen statement, GMO-status statement, Halal, Kosher, ISO 22000, or FSSC 22000 documentation may be available on request depending on production site and shipment lot.

ArtemisYeast supports procurement teams with export packing, lot traceability, shelf-life data, and technical coordination for bakery trials. For audit and supplier-qualification requirements, review quality and documentation support or request the current specification when placing an inquiry.