Instant Dry Yeast for Chilled Dough

ART-BK-003 is an instant dry yeast designed for chilled dough systems where dough may be mixed, divided, retarded, transported, and baked after refrigerated holding. It is suitable for direct addition to flour and is selected for consistent fermentation recovery after cold storage, supporting controlled volume development, crumb structure, and oven spring in high-throughput bakery lines.

Typical technical targets include moisture not more than 5.5%, viable yeast count around 8×10^9 CFU/g or higher at production release, and protein commonly in the 40–50% range on a dry basis. The yeast is supplied as free-flowing tan granules, typically 0.3–1.0 mm, with low dusting and good dispersion in standard spiral, planetary, continuous, and horizontal mixers. Formulations may include a permitted instant-yeast processing aid such as sorbitan monostearate to improve rehydration and dough distribution. For related formats, see our baking yeast category.

• Industrial pan bread and buns: supports scheduled mixing, retarding, proofing, and baking in plants requiring repeatable loaf volume and line speed control.
• Chilled pizza and flatbread dough: formulated for dough balls, sheeted bases, par-baked crusts, naan-style breads, and refrigerated commissary supply.
• Frozen and refrigerated dough programs: useful where dough experiences low-temperature holding before final proof; pilot testing is recommended to set yeast dosage and proof time.
• Pastry, laminated, and enriched dough: appropriate for croissant, Danish, sweet roll, and filled dough applications when sugar, fat, salt, and retarder conditions are balanced in the formula.
• Chain bakery and foodservice manufacturing: packed for centralized procurement, batch traceability, and standardized production across multiple sites. For availability, submit a bulk quote on request with target dosage, annual volume, and shipping destination.

Store unopened sacks in a cool, dry, odor-free warehouse at 5–25 °C, away from direct sunlight, steam lines, cleaning chemicals, and high-humidity zones. Under recommended storage conditions, typical unopened shelf life is up to 24 months from manufacture, subject to the specific lot certificate. After opening, reseal the inner liner tightly and use promptly, ideally within 7–14 days, because oxygen and moisture reduce yeast activity.

Instant dry yeast can usually be added directly to flour during mixing. If prehydration is used, avoid hot water; warm water near 35–40 °C is commonly suitable, but plant trials should confirm recovery, dough temperature, and proofing profile. For chilled dough, verify final dough temperature, salt contact time, sugar level, retarder duration, and proof-room settings before scale-up.

Production is managed with batch traceability, controlled drying, metal detection, and food-safety procedures aligned with HACCP principles. A certificate of analysis can include appearance, moisture, viable count, microbiological indicators, and lot identification. Specification sheets, safety data sheets, allergen statements, GMO-status statements, and food-grade declarations are available on request.

Documentation for systems such as ISO 22000, FSSC 22000, Halal, Kosher, or equivalent site-level food-safety programs may be available depending on production lot and origin; ArtemisYeast will confirm documentation before order acceptance. Procurement teams can review our quality and documentation process or request a pre-shipment document pack for tender, supplier approval, and R&D validation.