Instant Dry Yeast for Pizza Flatbread

ART-BK-012 is an instant dry yeast for pizza and flatbread dough where rapid dispersion, predictable gas production, and clean dough handling are required. The product is produced as small dry granules that can be blended directly with flour, improvers, salt, and other dry ingredients without a separate activation or pre-fermentation step. This format is useful for high-throughput mixers, automated ingredient dosing, commissary bakeries, and central plants supplying foodservice pizza operations.

Typical specification targets include moisture not more than 5.5%, viable yeast count typically not less than 5×10^9 CFU/g, and fine granular distribution suitable for fast hydration in lean doughs. Protein on dry basis is commonly in the 40–48% range for baker’s yeast solids. The formulation is intended for doughs with low to moderate sugar, moderate salt, and controlled fermentation windows, including room-temperature proofing, retarded dough, and chilled process routes. Related bakery yeast formats are available in our baking yeast category.

• Pizza crust manufacturing: suitable for thin crust, hand-stretched, pan, and sheeted pizza bases requiring reliable dough expansion and extensibility.
• Flatbread production: used in pita-style bread, naan-style bread, lavash-style sheets, wraps, and griddle-baked flatbread lines where short hydration time supports efficient mixing.
• Frozen and chilled dough: can be evaluated in dough balls, par-baked bases, and refrigerated dough where yeast dosage is adjusted for storage time, dough temperature, and final proof conditions.
• Industrial bakery dosing: compatible with bulk dry ingredient handling, premix preparation, and manual or semi-automatic addition to spiral, fork, planetary, or continuous mixers.
• R&D optimization: useful for testing fermentation speed, crust color, bake lift, crumb openness, and dough tolerance against flour protein, absorption, salt level, and process time.

ART-BK-012 is packed as a 20 kg vacuum-packed sack using a nitrogen-flushed barrier structure. Store unopened product in a clean, dry warehouse, ideally below 25°C and away from steam lines, direct sun, strong odors, and high humidity. Under recommended unopened storage, typical shelf life is up to 24 months from manufacture, subject to the confirmed lot CoA and shipping conditions.

After opening, reseal unused yeast tightly and use promptly, as oxygen and moisture exposure can reduce activity. Do not mix yeast directly with concentrated salt solutions or hot water. For best results, add instant dry yeast to the flour side of the mixer and control final dough temperature according to the plant’s proofing schedule. Dosage should be validated by bake trials; typical bakery starting points vary with flour strength, fermentation time, frozen storage, and required crust volume.

Each lot is supplied for B2B food manufacturing use with specification review and certificate of analysis available on request. Routine parameters may include appearance, odor, moisture, viable count, microbiological indicators, and packaging integrity. HACCP-aligned manufacturing information, ISO 22000, FSSC 22000, Halal, Kosher, allergen statement, GMO statement, and food-grade declaration may be provided where applicable as documentation available on request.

ArtemisYeast supports procurement teams with lot traceability, export documentation, palletization details, and product data needed for supplier qualification. For technical file review, visit quality documentation or submit a bulk quote on request with destination port, annual volume, preferred Incoterms, and any required compliance documents.