Naan Instant Dry Yeast

ART-BK-064 is an instant dry yeast for pizza-flatbread applications where dough extensibility, predictable proofing, and clean fermented flavor are required. It is suitable for direct addition to flour in straight dough, sponge-and-dough, retarded dough, par-baked flatbread, and frozen-dough workflows after validation in the customer’s process. Buyers comparing options in bulk baking yeast can use this SKU where a low-moisture, high-activity baker’s yeast is preferred over compressed yeast for storage stability and long-distance distribution.

Typical specification targets include moisture not more than 5.5%, protein approximately 40-50% on dry basis, viable yeast count commonly around 5×10^10 CFU/g, and a beige to light-brown granular appearance with characteristic yeast aroma. Granulation is designed for rapid dispersion, commonly with most particles in the 0.3-1.2 mm range. Performance should be confirmed against flour strength, salt level, sugar level, fat level, dough temperature, fermentation time, and sheeting or hand-stretching method.

• Naan and tandoor-style flatbread: supports short to medium fermentation cycles, open crumb, surface blistering, and pliable bite when paired with suitable flour, hydration, and dough temperature control.
• Pizza bases and par-baked crusts: used in commissary and frozen-chain operations requiring stable gas production, controlled proof height, and repeatable bake color across batch runs.
• Industrial flatbread lines: compatible with high-speed mixing, dividing, rounding, resting, sheeting, docking, proofing, and tunnel-oven systems after line trials.
• Artisan and foodservice bakery production: offers simplified dry storage compared with fresh yeast and can be dosed directly into dry ingredients for standardization across multiple sites.
• R&D formulation work: useful for benchmarking yeast dosage, fermentation tolerance, and sensory profile in lean, enriched, salted, or refrigerated flatbread doughs. For specification review or sample planning, submit requirements through bulk quote on request.

Store unopened 25 kg sacks in a clean, dry, odor-free warehouse at 4-25 °C, away from direct sunlight, steam lines, moisture, and volatile chemicals. Under recommended conditions, typical shelf life is up to 24 months from manufacture; confirm the lot-specific date on the certificate and label. Once opened, reseal the inner liner, minimize exposure to humid air, and use promptly. Do not store opened sacks near salt, cleaning agents, or strong-smelling ingredients.

For most naan, pizza, and flatbread doughs, ART-BK-064 may be blended with flour before water addition. Avoid direct contact between dry yeast and concentrated salt, high-sugar syrups, very cold water, or hot water. Practical dosage is formulation-dependent, commonly adjusted for dough temperature, fermentation time, retardation, and target proof height. Bakery trials should establish the final use rate before procurement scale-up.

ArtemisYeast supplies ART-BK-064 for B2B food manufacturing with lot traceability and procurement documentation. A certificate of analysis can be provided on request and may include appearance, odor, moisture, activity or viable count, microbiological limits, and packaging checks. Food-grade declaration, allergen statement, non-GMO statement where applicable, Halal, Kosher, HACCP, ISO 22000, or FSSC 22000 documentation may be available for applicable lots and production sites; request current files during quotation.

Incoming inspection by the buyer should verify sack integrity, lot number, manufacture date, and sensory condition before release to production. For multinational bakery programs, ArtemisYeast can support specification alignment, private-label logistics review, and repeat-order planning through the quality documentation process. Final suitability remains dependent on the customer’s recipe, equipment, processing parameters, and regulatory market.