Instant Dry Yeast for Frozen Dough

ART-BK-051 is an instant dry Saccharomyces cerevisiae preparation selected for frozen-dough processing, where yeast must tolerate osmotic pressure, mixing stress, blast freezing, and delayed proofing. It is intended for direct addition to flour during dry blending, reducing the need for pre-hydration and supporting consistent scaling in automated bakeries. For buyers comparing options across bulk baking yeast, this grade is positioned for dough systems that are frozen before final proof, stored at sub-zero temperature, then proofed and baked close to the point of sale.

Typical specification targets for this product class include moisture not more than 5.5%, fine instant granulation mainly 0.4–1.2 mm, viable yeast count commonly specified around 5×10^10 CFU/g, and strong gas production after freeze-thaw handling. Formulation may include a food-grade processing aid or emulsifier as declared on the product specification sheet. Final parameters are confirmed by lot-specific certificate of analysis, because flour strength, sugar level, fat content, salt, improvers, and freezing profile all influence delivered dough performance.

• Frozen bread and roll dough: suitable for pan bread, baguette, dinner roll, bun, and sandwich carrier doughs that are mixed centrally, frozen, distributed, and proofed later.
• Retail bake-off programs: supports commissary-to-store supply chains where stable proof height, predictable bake volume, and reduced fermentation drift are required across multiple outlets.
• Sweet and enriched dough: can be evaluated in croissant-style bases, laminated dough, brioche, and filled bakery formats where sugar, fat, and low-temperature holding can slow standard yeast.
• Industrial and artisan production: works in spiral, planetary, and horizontal mixer processes, with dosage adjusted to formula, desired proof time, dough temperature, and frozen storage duration.
• R&D trials: food scientists and master bakers can benchmark ART-BK-051 against current plant yeast using gassing curves, proof height, specific volume, crumb texture, and sensory release after freezing.

Store unopened sacks in a cool, dry, odor-free warehouse, ideally below 25 °C and away from direct sunlight, steam lines, and high humidity. Keep product sealed until use; after opening, close the inner liner tightly and consume promptly to limit moisture pickup. Typical shelf life is up to 24 months from production when stored as recommended, subject to lot declaration. For frozen-dough systems, validate the yeast dosage under actual plant conditions, including final dough temperature, blast-freezer residence time, core temperature pull-down, frozen storage at about -18 °C, thawing method, and proof-box humidity. For current lead time and packing options, submit a bulk quote on request.

ArtemisYeast supplies ART-BK-051 for B2B procurement with batch traceability and export documentation support. A certificate of analysis can be provided with parameters such as appearance, moisture, activity, microbiological limits, net weight, production date, and best-before date. Food-grade declaration, allergen statement, non-GMO statement, Halal, Kosher, HACCP, ISO 22000, or FSSC 22000 documentation may be available on request where applicable to the manufacturing site and lot. Buyers can review our quality and documentation process before purchase order placement. For controlled trials, request the current technical data sheet, recommended dosage range, packaging photos, pallet configuration, and shipping documents matched to ART-BK-051.