Pizza Instant Dry Yeast

ART-BK-065 is an instant dry yeast for pizza and bread baking industrial applications, manufactured as fine beige to light tan granules suitable for no-prehydration dosing. It is formulated for rapid dispersion in flour systems and can be added directly during dry ingredient scaling, reducing preparation steps compared with compressed yeast. Typical specification targets include moisture not more than 5.5%, viable yeast count around 5×10^10 CFU/g, and high fermentative activity under standard dough conditions. Final values are confirmed by lot-specific certificate of analysis.

The product supports dough structures where extensibility, gas retention, and predictable proofing are important, including thin crust, hand-tossed crust, pan pizza, par-baked bases, and sandwich bread. It is suitable for centralized bakery plants and regional commissaries that require stable inventory, long shelf life, and repeatable performance across flour lots. For adjacent bakery ingredients, visit baking yeast categories or submit formulation and volume details through request a quote.

• Pizza dough production: direct-in-flour yeast for chain pizzerias, commissary kitchens, frozen dough balls, chilled dough, and par-baked crust programs requiring controlled fermentation and consistent lift.
• Industrial bread lines: suitable for pan bread, buns, rolls, flatbreads, and lean dough systems where automated scaling and dry blending improve plant efficiency.
• Artisan and semi-industrial bakeries: supports smaller batch mixers as well as spiral, horizontal, and continuous mixing systems, with dosage adjusted for flour strength, salt level, sugar level, dough temperature, and desired proof time.
• R&D and formulation work: useful for benchmarking fermentation curves, freeze-thaw tolerance studies, and dough handling trials before production rollout. Typical usage ranges from 0.3% to 1.5% on flour weight, depending on process, proof schedule, and yeast activity target.

Store unopened 25 kg multi-wall sacks in a cool, dry, odor-free warehouse, ideally below 25°C and away from humidity, direct sunlight, steam lines, and strong oxidizing materials. Keep bags sealed until use to protect yeast activity; after opening, close tightly and use promptly according to plant GMP procedures. Recommended shelf life is commonly up to 24 months from production date when stored under specified conditions, subject to lot documentation. Avoid contact with ice water, concentrated salt, or high-sugar syrups before the yeast is dispersed through flour, as localized osmotic stress can reduce activity.

ArtemisYeast supplies ART-BK-065 for professional bakery procurement with lot traceability and technical documentation available on request. Typical documents may include certificate of analysis, specification sheet, allergen statement, food-grade declaration, GMO status statement where applicable, and safety data or handling information. Manufacturing and supplier review can be supported with HACCP-aligned controls, ISO 22000, FSSC 22000, Halal, or Kosher documentation available on request when applicable to the producing site and lot. Review procurement and compliance support at quality documentation. Wholesale pricing on request is provided after confirming destination, annual volume, packaging, and logistics requirements.