Frozen Dough Instant Dry Yeast

ART-BK-052 is an instant dry yeast for frozen dough programs, designed for direct addition to flour without prior rehydration. It is part of the ArtemisYeast baking yeast portfolio for pizza and flatbread manufacturers that freeze dough pieces, dough balls, sheeted bases, or par-baked products before final proof and bake. The product is selected for freeze-thaw tolerance, rapid dispersion, and predictable carbon dioxide release after refrigerated or ambient thawing.

Typical technical targets include moisture not more than 5.5%, water activity below 0.20, live yeast count around 5×10^10 CFU/g, and protein approximately 40-50% on dry basis. Particle size is generally fine granular for even blending in spiral, planetary, continuous, or high-speed mixers. Frozen dough formulations often use 0.8-2.0% yeast on flour weight, with adjustment for flour strength, sugar level, salt, oil, freezing rate, storage duration, and target proof time. A bulk quote on request can include the intended formula and processing conditions.

• Pizza dough balls: supports central commissary and chain bakery systems that mix, divide, round, freeze, ship, thaw, proof, and bake across multiple outlets.
• Flatbread and naan-style lines: suitable for doughs requiring moderate fermentation aroma, extensibility, and controlled oven spring after frozen storage.
• Sheeted bases and crust blanks: helps maintain gassing performance in thin-crust, thick-crust, focaccia-style, and topped-base manufacturing where proof windows are tightly scheduled.
• Industrial frozen bakery plants: compatible with automated flour dosing, pre-blending, bulk mixing, blast freezing, carton packing, and palletized cold-chain distribution.
• Artisan and foodservice suppliers: provides a standardized dry yeast input for bakeries scaling from bench formulas to repeatable batch production.

For formulation trials, compare yeast dosage against a non-frozen reference dough, then validate proof height, dough pH, bake color, cell structure, crust chew, and finished-product volume after the planned frozen storage period.

Store unopened 25 kg multi-wall sacks in a clean, dry, odor-free warehouse at 25°C or below; 15°C or below is preferred for long inventory turns. Keep away from steam lines, direct sun, wet floors, and strong-smelling materials. Under recommended conditions, typical shelf life is up to 24 months from production date, subject to the lot-specific certificate. After opening, reseal the inner liner, minimize oxygen and humidity exposure, and use promptly, preferably within 7-14 days.

Do not mix dry yeast directly with concentrated salt, undiluted preservatives, or very hot water. Add with flour or disperse in cool-to-lukewarm process water according to plant practice. Frozen dough should be cooled quickly, packed to limit dehydration, and held at stable freezer temperature to protect yeast activity and dough texture.

ART-BK-052 is supplied for food manufacturing use with lot traceability, specification review, and certificate of analysis available on request. Standard quality checks may include appearance, odor, moisture, viable count, gassing activity, microbiological indicators, and packaging integrity. Food-grade declaration, allergen statement, non-GMO position where applicable, and country-of-origin documentation can be provided for qualified wholesale inquiries through request a quote.

Manufacturing and supply are managed under documented food-safety controls aligned with HACCP principles. ISO 22000, FSSC 22000, Halal, Kosher, and related documents may be available depending on production site and lot; confirm requirements before purchase order placement. ArtemisYeast also supports procurement teams with specification matching, private-label packing discussions, and export documentation. Review our quality documentation process for the typical information requested during supplier approval.