Pizza Instant Dry Yeast for Frozen Dough

ART-BK-066 is an instant dry Saccharomyces cerevisiae yeast designed for direct addition to flour in pizza dough processes where dough pieces may be sheeted, topped, retarded, frozen, stored, distributed, and finally proofed or baked at the point of sale. The product supports predictable carbon dioxide release, dough extensibility, and oven spring in low-sugar pizza formulas, including lean crusts, pan pizza, flatbread bases, and frozen dough pucks.

Typical specification targets include moisture not more than 5.5%, viable yeast count around 5×10^10 CFU/g, protein approximately 43-48% on dry basis, and fine beige granules suitable for dry blending. Recommended use is commonly 0.4-1.5% on flour weight, adjusted for flour strength, salt level, oil addition, freeze duration, and desired fermentation schedule. For adjacent formats, review our baking yeast category or request a dough-trial specification sheet.

• Frozen pizza dough: for dough balls, sheeted crusts, laminated pizza bases, and commissary-produced dough distributed to stores or foodservice kitchens.
• Industrial bakery lines: compatible with spiral mixing, high-speed dividing, round-moulding, sheeting, blast freezing, and automated packaging workflows.
• Retail and chain bakery systems: supports centralized production where frozen dough must recover gassing activity during thawing and proofing.
• R&D formulation work: useful for comparing yeast dose, freezing curve, dough improvers, oil level, salt concentration, and final proof time in lean to moderately enriched pizza dough.
• Procurement programs: supplied as 25 kg multi-wall sacks for palletized B2B ordering, with wholesale pricing on request through ArtemisYeast bulk inquiry.

Store unopened sacks in a cool, dry, clean warehouse, ideally below 25°C and away from direct sunlight, steam lines, strong odors, and high humidity. Typical shelf life is up to 24 months from production when packaging remains sealed and storage conditions are controlled. After opening, reseal tightly, minimize air and moisture exposure, and use the contents promptly.

Add directly to flour for instant mixing; pre-hydration is normally not required. Avoid direct contact with concentrated salt, oxidizing agents, or very cold water before dispersion in the flour matrix. For frozen dough, validate yeast dosage with the plant’s actual freeze rate, storage period, thawing method, and proof profile.

ArtemisYeast supplies ART-BK-066 for food manufacturing customers that require traceable lots, specification review, and import documentation. A certificate of analysis can be issued per lot, with typical tests covering appearance, moisture, viable count, microbiological indicators, and packaging integrity. Allergen statement, GMO status statement, ingredient declaration, and food-grade declaration are available on request where applicable.

Production is managed under food-safety and quality programs aligned with HACCP and ISO-style systems. Site certificates such as ISO 22000, FSSC 22000, Halal, or Kosher may be provided as documentation available on request when applicable to the supply origin. Visit quality and documentation for ArtemisYeast qualification support.