Hi James, while we'd love to help, we're not qualified to ascertain what will or won't work at the bulk level in a bakery. We encourage you to have one of the folks from the bakery contact our Bakery Flour Sales Support Team — those are the folks who may be able to steer the yeast-testing in the right direction. (Please send an email to bakeryfloursupport[at]kingarthurflour[dot]com for further assistance, using the appropriate symbols at noted.) Kye@KAF

• Reply