Instant Dry Yeast for Chilled Dough

ART-BK-026 is an instant dry baker’s yeast selected for chilled dough and delayed-processing bread applications. The product is intended for manufacturers that mix dough centrally, hold it refrigerated, and bake later at store, commissary, or plant level. It supports controlled fermentation during cold holding and reactivation during final proofing, helping operators manage production windows without switching to a fresh compressed yeast format.

Typical specification targets include moisture not more than 5.5%, viable yeast commonly not less than 5×10^9 CFU/g at packing, light tan to cream granules, and a fine instant profile suitable for direct flour blending. Granulation is generally within the 0.2–1.0 mm range, with rapid hydration during mixing. Performance is verified by lot testing for activity, odor, appearance, and microbiological parameters. For related formats, see the ArtemisYeast baking yeast range.

• Industrial pan bread and sandwich bread: designed for refrigerated dough streams where dough pieces may be held before proofing and baking.
• Par-baked, bake-off, and retail bakery programs: suitable for centralized mixing and distribution to satellite baking points, subject to plant validation.
• Artisan and wholesale bread production: supports baguette, roll, bun, and specialty bread processes requiring cold retardation or delayed final proof.
• Chain bakery and foodservice commissaries: helps standardize yeast dosing in dry ingredient systems, premix stations, and automated scaling operations.
• R&D and pilot trials: useful for evaluating chilled dough tolerance, proof time, volume, crumb structure, and flavor development against internal process targets.

Store unopened sacks in a cool, dry, odor-free warehouse away from direct sunlight, steam lines, and high-humidity areas. Recommended storage is below 25°C, with tighter inventory control in hot climates. Under suitable storage, typical shelf life is up to 24 months from manufacture; the lot label and certificate of analysis take precedence. After opening, reseal the inner liner promptly and use remaining yeast as soon as practical to limit moisture pickup and activity loss.

Use dry utensils and avoid contact with ice water or concentrated salt before the yeast is dispersed in dough. Typical dosage depends on flour strength, sugar level, dough temperature, hold time, and target proof schedule. Request a bulk quote on request with your formula, process temperature, expected chilled hold time, and monthly volume.

ArtemisYeast supplies ART-BK-026 for B2B food manufacturing channels with batch traceability and export documentation support. Standard documents available on request may include certificate of analysis, specification sheet, allergen statement, food-grade declaration, country-of-origin statement, packing list, and safety data sheet where required by the destination market. Documentation for HACCP-aligned manufacturing systems and food-safety certifications such as ISO 22000, FSSC 22000, Halal, or Kosher may be available depending on production site and lot.

Incoming quality checks can be aligned with customer specifications for moisture, activity, microbiology, sensory profile, and packaging integrity. Visit quality and documentation for more information on procurement support, lot records, and supplier qualification files.