Lean Dough Bread Improver

ART-BK-014 is a lean dough bread improver formulated for wheat-based bread systems where the recipe contains limited fat, sugar, or enriching ingredients. The product is designed to support dough strength, mixing tolerance, proofing stability, crust color uniformity, and finished loaf volume. Typical use levels are 0.2-1.0% based on flour weight, subject to flour quality, process time, yeast level, hydration, and target crumb structure.

The blend is supplied as a free-flowing powder in a 25 kg multi-wall sack for commercial bakery handling. Typical specification targets include moisture not more than 10%, fine powder through 40-80 mesh, neutral to light cream color, and clean cereal-compatible odor. Functional components may include cereal carriers, oxidizing support, emulsifier systems, and processing aids selected for lean dough performance. For related bakery ingredients, visit baking yeast and bakery solutions.

• Industrial pan bread and rolls: improves dough tolerance through high-speed mixing, dividers, intermediate proofers, moulders, and tunnel ovens. It helps maintain stable loaf volume when flour protein or absorption varies between lots.
• Frozen and retarded dough: supports dough structure after cold storage, thawing, and final proof. Use rate should be validated with yeast type, freezer dwell time, and thaw schedule.
• Pizza, flatbread, and sandwich carriers: helps operators manage extensibility, sheetability, and finished bite in lean or lightly enriched formulas, including commissary dough programs.
• Artisan and chain bakery production: suitable for bakeries requiring standardized performance across multiple shops or regional plants while retaining flour-forward flavor and open or regular crumb targets.
• R&D and plant trials: can be evaluated alongside instant dry yeast, active dry yeast, or compressed yeast. For active dry yeast, a common benchmark is 5×10^10 CFU/g minimum viable count; improver dosage should be optimized separately from yeast dosage.

Store unopened sacks in a cool, dry, ventilated warehouse at 5-25°C, away from direct sunlight, steam lines, strong odors, and high humidity. Keep pallets off floors and away from walls to reduce condensation risk. Under recommended conditions, typical shelf life is 12-18 months from production date, confirmed by lot-specific documentation.

After opening, reseal the inner liner or transfer remaining powder to a clean, dry, food-grade container. Avoid wet scoops, humid dosing stations, and cross-contact with salt brine or liquid ingredients. For best dispersion, dose the improver with flour or through a calibrated micro-ingredient system before adding water. Trial confirmation is recommended when changing flour source, mixer energy, proof time, freezing conditions, or yeast format.

ART-BK-014 is supplied for professional food manufacturing and bakery use. Lot traceability, specification sheet, allergen statement, GMO status statement where applicable, and Certificate of Analysis are available on request. Microbiological and chemical parameters can be aligned to purchase specifications where agreed before order confirmation.

Manufacturing and supplier controls are managed under documented food-safety systems. HACCP-aligned process information and available ISO 22000, FSSC 22000, Halal, or Kosher documentation may be provided when applicable to the production lot and origin. Buyers can review documentation expectations through ArtemisYeast quality support before tender approval, plant trial, or first shipment. For commercial inquiries, submit a bulk quote request at request quote.