Instant Dry Yeast for Frozen Dough

ART-BK-057 is an instant dry yeast formulated for frozen-dough production, where yeast cells must retain fermentative strength after mechanical mixing, blast freezing, frozen storage, transport, thawing, and final proof. It is intended for direct addition to flour during mixing and is typically used without prior hydration. The product is a dry, free-flowing yeast granule made from Saccharomyces cerevisiae, with practical handling characteristics for automated ingredient dosing, batch scaling, and central bakery production.

Typical technical targets include moisture ≤5.5%, viable count around 2×10¹⁰ CFU/g or higher at packing, light tan to cream granules, and rapid dispersion in dough systems. Formulations commonly include a food-grade emulsifier to support rehydration and cell membrane stability. Actual specifications are confirmed by lot CoA. For adjacent formats, see the ArtemisYeast baking yeast category, including products for standard lean dough, sweet dough, and high-throughput bakery lines. Bulk quote on request is available for 25 kg sack supply under SKU ART-BK-057.

• Frozen bread dough: lean pan bread, baguette, roll, bun, and sandwich carrier doughs that are frozen before final proof and bake.
• Par-baked and retarded bakery systems: frozen or chilled workflows requiring predictable proof response after storage and thawing.
• Central commissaries: chain bakery, QSR, hotel, and institutional bakery operations producing standardized dough blocks or shaped units for distributed finishing.
• Artisan frozen programs: croissant dough bases, pizza dough, rolls, and specialty items where yeast must tolerate low-temperature holding and variable thaw schedules.
• R&D and pilot trials: evaluation of yeast dosage, dough strength, sugar level, salt level, freezer dwell time, packaging, and proofing curves before commercial launch. Procurement teams may request a bulk quote with target annual volume, destination, and required documentation.

Store unopened sacks in a clean, dry, odor-free warehouse at 5–25°C, away from direct sun, steam lines, condensate, and high humidity. Typical shelf life is up to 24 months from production when stored in original sealed packaging; confirm the lot-specific best-before date on the CoA or label. After opening, reseal tightly, protect from moisture pickup, and use promptly to preserve activity. Do not store beside strong odors, oxidizing chemicals, or heat sources.

For mixing, add the yeast directly with flour or through a dry micro-ingredient feeder. Frozen-dough dosage is commonly higher than fresh-dough dosage because freeze-thaw stress reduces effective activity; exact levels depend on flour strength, dough hydration, sugar, salt, fat, improvers, freeze rate, frozen-storage period, and final proof temperature. Plant trials are recommended before conversion from existing yeast systems.

ArtemisYeast supplies ART-BK-057 for food manufacturing channels with lot traceability and export-oriented documentation. Manufacturing and packing are managed under food-safety and hygiene controls; documentation available on request may include CoA, specification sheet, allergen statement, non-GMO statement when applicable, food-grade declaration, SDS, and origin or health documents required for import clearance.

Certification evidence such as HACCP, ISO 22000, FSSC 22000, Halal, or Kosher can be reviewed when applicable to the contracted production site and lot. Our quality documentation process supports procurement approval, supplier onboarding, and R&D validation. Microbiological, moisture, appearance, and activity parameters are checked by lot, and any customer-specific release requirements should be stated before order confirmation.