Super 2-in-1 Frozen Dough Yeast

ART-BK-072 is designed for frozen-dough production where standard bakery yeast may lose gassing power during freezing, frozen storage, and thaw-proof cycles. The product combines high-activity instant dry yeast performance with process tolerance suitable for bread rolls, pizza bases, laminated dough bases, sweet buns, and other frozen bakery formats. It is intended for direct addition to flour during mixing, helping plants reduce pre-hydration steps and improve line consistency across batch and continuous mixing systems.

Typical specification targets include viable yeast count around 5×10^10 CFU/g, moisture not more than 6.0%, protein about 43–48% on dry basis, light beige to cream granules, and typical granulation of 0.3–1.5 mm for rapid dispersion. Final values are confirmed by lot-specific certificate of analysis. For related yeast formats, see our baking yeast category, or submit a bulk quote on request with your dough type, freezing profile, and target shelf life.

• Frozen dough factories: suitable for pre-shaped rolls, buns, baguette portions, pizza dough balls, flatbread dough, and par-bake lines requiring fermentation recovery after storage at approximately -18°C.
• Industrial bread and bun plants: supports consistent gas production in high-throughput mixers, dividers, rounders, moulders, blast freezers, and thaw-proof-bake operations.
• Chain bakery commissaries: helps central kitchens standardize dough performance for outlet baking, where frozen distribution must still deliver acceptable proof height and crumb structure.
• Artisan and specialty bakeries: applicable where dough is prepared in advance to manage labor scheduling, seasonal demand, or multi-site production without switching to fresh compressed yeast.
• R&D and pilot bakeries: used for trials comparing yeast dosage, freeze-thaw tolerance, dough improver systems, sugar level, salt level, and proofing schedules before commercial scale-up.

Store unopened sacks in a clean, dry, odor-free warehouse below 25°C, away from direct sunlight, steam lines, wet floors, and strong-smelling 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 lot documents. After opening, reseal tightly and use promptly, preferably within 7–14 days, to limit moisture pickup and loss of activity.

For instant use, add the yeast directly with flour and dry ingredients, avoiding direct contact with concentrated salt or ice water. Frozen dough systems usually perform best when final dough temperature, mixing energy, yeast dosage, blast-freezing speed, and thaw-proof conditions are validated together. As a starting point, many plants evaluate yeast dosage in the range of 0.8–2.0% of flour weight, then adjust for formula sugar, fat, salt, frozen storage time, and desired proof time.

ArtemisYeast supplies ART-BK-072 for professional bakery procurement with lot traceability and export-ready documentation. A certificate of analysis can include appearance, odor, moisture, microbiological indicators, leavening activity, viable count where tested, net weight, batch number, production date, and best-before date. Technical data sheet, safety data sheet, allergen statement, food-grade declaration, and GMO-status statement can be requested during procurement review.

Manufacturing and supplier documentation may include HACCP-aligned controls and ISO 22000, FSSC 22000, Halal, or Kosher documentation where applicable and available for the nominated production lot. ArtemisYeast does not publish spot prices online; wholesale pricing on request is provided after reviewing volume, destination, packaging, documentation needs, and shipping terms. For audit and document review, visit quality and documentation before issuing your purchase specification.