Naan Instant Dry Yeast for Frozen Dough

ART-BK-063 is an instant dry yeast formulated for naan and related flatbread doughs that may be mixed, sheeted or hand-stretched, frozen, distributed, thawed, proofed, and baked in tandoor-style, deck, tunnel, or impingement systems. It is designed for direct addition to flour without prior hydration, supporting streamlined batching and reduced operator variability in high-throughput bakeries. Typical use rates depend on flour strength, sugar level, salt level, freeze duration, dough temperature, and proof schedule.

The product consists primarily of dried active Saccharomyces cerevisiae with processing aids commonly used in instant dry yeast. Representative specifications may include moisture ≤5.5%, viable yeast count ≥1.0×10^10 CFU/g, fine free-flowing granules, and low foreign-matter tolerance suitable for bakery use. For frozen-dough naan, the yeast is selected for membrane robustness and post-thaw fermentation recovery, helping maintain dough lift, blistering, crumb openness, and baked surface character. For adjacent formats, buyers can compare related items in our baking yeast category.

• Frozen naan and flatbread lines: suitable for centralized production where dough pieces are frozen before proofing or partially proofed before freezing, then finished at retail, foodservice, or commissary sites.
• Industrial bakeries: supports controlled fermentation in sponge-and-dough, straight-dough, or no-time dough systems, including automated dosing, spiral mixing, divider-rounder, sheeting, and blast-freezing workflows.
• Artisan and regional bakery groups: useful where naan dough requires reliable oven spring after cold storage while preserving soft bite, extensibility, and traditional char or blister development.
• Chain restaurant and foodservice supply: enables frozen-dough distribution for standardized menu execution across multiple locations, reducing the need to keep fresh compressed yeast in local inventory.
• R&D and pilot plants: appropriate for flour, improver, salt, oil, yogurt, milk powder, and sugar optimization trials. Request bench-lot availability and a bulk quote on request with target annual volume, pack size, and destination port.

Store unopened 25 kg multi-wall sacks in a cool, dry, odor-free warehouse, ideally below 25°C and away from steam lines, direct sunlight, wet floors, and strong oxidizing materials. Recommended relative humidity is below 65%. Under suitable storage, typical shelf life is up to 24 months from production date; confirm the assigned shelf life on the certificate for each lot. After opening, reseal the sack or transfer material to a clean, dry, food-contact container and use promptly. Add instant dry yeast directly to flour or disperse according to the bakery’s validated procedure. Avoid contact with concentrated salt or ice water before flour incorporation, as localized osmotic stress can reduce activity.

ArtemisYeast supplies ART-BK-063 for professional procurement programs that require traceable lots, repeatable performance, and export-ready paperwork. Standard quality controls may include appearance, odor, moisture, leavening activity, viable count, and microbiological indicators appropriate for dry bakery yeast. A certificate of analysis, specification sheet, allergen statement, GMO status statement where available, and food-grade declaration can be provided on request. HACCP-aligned manufacturing information and documentation for ISO 22000, FSSC 22000, Halal, or Kosher status may be available according to producing site and shipment lot; confirm requirements before purchase through our quality documentation team.