Sweet Bread Improver for Frozen Dough

ART-BK-075 is a sweet bread improver formulated for enriched frozen dough, where sugar, fat, egg solids, and long holding times can reduce fermentation strength and final oven spring. The blend is designed for use alongside bakery yeast and standard flour systems, not as a yeast replacement. It helps process teams improve dough handling, proofing consistency, crumb softness, and shape retention after frozen storage and thaw-proof cycles.

The product is supplied as a free-flowing off-white to light cream powder in 25 kg multi-wall sacks. Typical specification targets for procurement review may include moisture not more than 8.0%, 95% pass through 40 mesh, pH 5.0-7.5 in dispersion, and clean cereal-compatible odor. Recommended use level is commonly 0.5-1.5% on flour weight, subject to flour strength, sugar level, yeast dosage, mixing energy, freezing profile, and local formula requirements. R&D teams can evaluate ART-BK-075 with osmotolerant instant dry yeast, compressed yeast, or plant-standard frozen-dough yeast systems. Related bakery inputs are listed under baking yeast products.

• Frozen sweet rolls and laminated sweet dough where the target is consistent proof height after frozen storage, transport, and in-store bake-off.
• Filled buns, custard buns, fruit buns, milk bread, and brioche-style products requiring soft crumb, controlled expansion, and reduced collapse during thawing and proofing.
• Central bakery and commissary operations supplying par-baked, raw frozen, or ready-to-proof enriched dough to retail, hotel, airline, and foodservice customers.
• Industrial lines using high-speed mixing, divider-rounder systems, sheeting, spiral freezing, blast freezing, or cartonized frozen distribution.
• Artisan and regional bakery groups standardizing frozen-dough performance across different flour lots, seasonal temperature changes, and multiple shop proofing conditions.
• R&D trials where flour protein, damaged starch, yeast activity, sugar level, and shortening type are being adjusted for improved processing tolerance.

Store ART-BK-075 in the original sealed sack in a cool, dry, ventilated warehouse, ideally below 25°C and away from steam lines, direct sunlight, strong odors, and floor moisture. Keep pallets wrapped until use and reseal opened bags tightly to limit humidity pickup and caking. Under recommended storage conditions, typical shelf life is 12 months from production date, subject to confirmation on the lot-specific certificate.

For best dispersion, add the improver with flour or other dry minor ingredients before water addition. Validate mixing time, dough temperature, yeast level, blast-freezing rate, and frozen storage duration during plant trials. Use standard dust-control practices for powdered bakery ingredients.

ArtemisYeast supplies ART-BK-075 for B2B bakery manufacturing with lot traceability and specification review for qualified buyers. A certificate of analysis can be issued on request, covering appearance, moisture, particle size, and applicable microbiological parameters such as total plate count, yeast and mold, coliforms, and absence criteria where required by destination market or buyer standard.

Documentation available on request may include food-grade declaration, allergen statement, ingredient declaration, GMO-status statement, country-of-origin information, and manufacturing-system documents aligned with HACCP, ISO 22000, Halal, Kosher, or FSSC 22000 where applicable to the producing facility and shipment. Buyers may review our documentation approach at quality and compliance or request a bulk quote with target specification, destination port, and annual volume.