Lean Dough Bread Improver for Pizza and Flatbread

ART-BK-061 is a lean dough bread improver formulated for pizza bases, flatbreads, par-baked rounds, focaccia-style sheets, and other yeast-raised products where formula fat and sugar are limited. The blend is designed to support gluten development, gas retention, dough extensibility, and finished-product uniformity under high-throughput mixing, sheeting, proofing, freezing, and baking conditions. It does not replace baker’s yeast; it is used alongside compressed yeast, instant dry yeast, or active dry yeast depending on the plant process.

Typical technical targets include moisture ≤8.0%, fine free-flowing powder, 95% passing 60 mesh, and neutral to light cream color. Recommended trial dosage is generally 0.3-1.0% on flour weight, with optimization based on flour protein, damaged starch, absorption, fermentation time, and desired bite. The product may include functional carriers, oxidizing support, emulsifying aids, and processing components selected for lean dough strength and crumb resilience. Final specification, allergen statement, and country documentation are confirmed during quotation.

• Pizza crust and par-baked bases: improves dough handling during dividing, rounding, sheeting, docking, and transfer while supporting consistent rim lift and controlled blistering.
• Flatbread and wrap-style products: helps balance extensibility and strength, reducing tearing on high-speed lines and supporting uniform thickness after resting and baking.
• Frozen and chilled dough programs: supports dough tolerance through retardation, blast freezing, thawing, and final proof where yeast activity and gluten structure must remain predictable.
• Commissary and chain bakery production: provides a standardized improver for multi-site flour variation, operator shift changes, and centralized procurement control.
• R&D bakery trials: suitable for flour correction studies, yeast dosage optimization, and shelf-life screening where clean label requirements, allergen rules, or regional regulations must be reviewed before scale-up.

Store unopened 25 kg multi-wall sacks in a cool, dry, odor-free warehouse at 5-25°C and relative humidity below 65%. Keep away from direct sunlight, steam lines, washdown zones, and high-moisture ingredients. Under recommended conditions, typical shelf life is 12 months from production date, subject to the batch CoA and local storage practice.

Reseal partly used sacks promptly and use dry scoops or closed dosing systems to avoid moisture pickup. For best dispersion, add ART-BK-061 with flour or through a calibrated minor-ingredient feeder before water addition. Plant trials should verify mixing energy, dough temperature, yeast level, proof time, bake profile, and sensory targets before commercial release. Request a bulk quote on request for pack format, lead time, and lane-specific logistics.

ArtemisYeast supplies ART-BK-061 for B2B bakery procurement with batch-level traceability and specification review before shipment. Standard documents may include certificate of analysis, technical data sheet, safety data sheet where applicable, ingredient declaration, allergen statement, GMO-status statement where available, and food-grade declaration. HACCP-aligned manufacturing controls, ISO 22000, FSSC 22000, Halal, and Kosher documentation may be available on request depending on the production site and batch.

Microbiological and physical parameters are managed by lot, including moisture, appearance, odor, foreign matter controls, and relevant food-safety limits. ArtemisYeast can support procurement qualification, sample evaluation, and specification matching for industrial, artisan, and chain bakery operations. For document review and supplier approval workflow, visit quality and documentation.