Instant Dry Yeast for Chilled Dough

ART-BK-027 is an instant dry yeast designed for chilled dough systems, frozen dough distribution, par-baked programs, laminated doughs, pizza bases, sweet and lean doughs, and centralized bakery production. The yeast granules are selected for rapid rehydration in dough mixing, stable gas production after cold storage, and practical dosing in automated ingredient systems. Typical specification targets include moisture not more than 5.5%, viable count up to 5×10^10 CFU/g, protein approximately 40–48% on dry basis, and fine free-flowing particles suitable for direct addition to flour or premix.

This product supports bakery manufacturers that need predictable fermentation after blast freezing, refrigerated holding, or long-distance dough shipment. In frozen-dough applications, yeast selection is critical because ice crystal formation, osmotic stress, and long storage can reduce activity. This grade is positioned for stronger post-thaw activity than general-purpose instant dry yeast, helping production teams manage proof time, oven spring, crumb structure, and batch-to-batch uniformity. For related formats, visit bulk baking yeast categories.

• Frozen dough plants: bread, buns, rolls, pizza crusts, dough balls, and laminated dough units requiring activity after frozen storage and thawing.
• Chilled and retarded dough: overnight sponge-and-dough systems, retarder-proofer programs, and commissary bakery workflows.
• Industrial bakeries: high-throughput lines using spiral, horizontal, or continuous mixers, with ingredient addition by hand, weigh hopper, or premix.
• Foodservice and chain bakery supply: centralized dough production for distributed bake-off operations where proofing consistency at store level is required.
• R&D and pilot bakery trials: flour benchmarking, freeze-thaw validation, proofing curve development, and shelf-life comparison versus standard instant yeast grades.

Store unopened sacks in a cool, dry, odor-free warehouse, ideally below 25°C and below 65% relative humidity. Keep away from direct sunlight, condensate, steam lines, and wet floors. Typical unopened shelf life is up to 24 months from manufacture when stored under recommended conditions; confirm the production lot date and expiry on the Certificate of Analysis. After opening, reseal the liner tightly, avoid moisture pickup, and use remaining yeast promptly. Add directly to flour or dry ingredients unless the bakery process requires pre-dispersion. Do not mix yeast directly with concentrated salt, oxidants, or very hot water.

ArtemisYeast supplies ART-BK-027 for inquiry-based B2B procurement with batch documentation available on request. Standard documentation may include Certificate of Analysis, specification sheet, allergen statement, non-GMO statement where applicable, food-grade declaration, packing list, and safety data information. HACCP-aligned manufacturing information and ISO 22000, FSSC 22000, Halal, or Kosher documents can be requested when applicable to the producing site and lot. Buyers can review documentation expectations at quality and compliance before shipment confirmation.

Typical quality controls cover moisture, viable yeast count, microbiological indicators, sensory appearance, particle flow, and packaging integrity. Final acceptance criteria should be agreed during quotation, especially for export markets, private-label packing, or frozen-dough validation programs requiring defined proofing performance.