Pizza Instant Dry Yeast for Pizza and Flatbread

ART-BK-067 is an instant dry yeast for pizza and flatbread production where quick dispersion, stable fermentation, and predictable dough expansion are required. It is designed for direct addition to flour without prior rehydration, supporting straight dough, sponge-and-dough, chilled dough, and par-baked base workflows. For related leavening formats, procurement teams can compare the broader baking yeast portfolio by application, pack size, and documentation requirements.

Typical specification targets include moisture not more than 5.5%, viable yeast count at packing not less than 5×10^9 CFU/g, light tan to cream granules, clean baker’s yeast odor, and fine instant granulation suitable for uniform distribution in flour systems. Bulk density is typically 500–650 g/L, with low fines to reduce dusting during scaling. The formulation is intended to provide steady CO2 release across standard pizza fermentation windows while maintaining extensibility for sheeting, hand stretching, and automated dough balling.

• Pizza dough plants: for commissary and chain bakery operations producing dough balls, sheeted bases, par-baked crusts, and take-and-bake formats. The yeast supports consistent fermentation timing across multi-shift production when dosage, flour strength, salt level, and dough temperature are controlled.
• Flatbread and focaccia lines: suitable for soft flatbreads, pan-style bases, pinsa-type bases, focaccia, and laminated or oil-rich flatbread systems that need balanced lift without excessive proof instability.
• Frozen and chilled dough: applicable in processes where dough is retarded or blast chilled after mixing or dividing. R&D teams should validate dosage after freeze-thaw or chilled holding trials because sugar, salt, fat, improvers, and storage time affect fermentation rate.
• Industrial and artisan bakeries: packed for high-throughput ingredient rooms using 25 kg sacks. For specification review, sample planning, or a pallet quotation, submit a bulk quote on request with target annual volume, destination port, and required documentation.

Store unopened sacks in a cool, dry, odor-free warehouse, ideally below 25°C and away from direct sunlight, steam lines, and high-humidity zones. Keep packaging closed until use; after opening, reseal tightly and consume promptly to limit moisture uptake and loss of activity. Typical unopened shelf life is up to 24 months when stored under recommended conditions, subject to the batch CoA and shipping conditions.

Add directly to flour or premix with dry ingredients for uniform distribution. Avoid direct contact with ice water, concentrated salt, or high-sugar syrup before dispersion in the dough system, as these can reduce activity. Recommended dosage is process-dependent; many pizza systems begin bench trials around 0.3–1.0% on flour weight, then adjust for proof time, dough temperature, and desired crust profile.

Each lot is produced for food ingredient use under controlled manufacturing and batch traceability systems. Standard release checks may include appearance, odor, moisture, viable count, microbiological limits, and packaging integrity. A certificate of analysis, product specification, allergen statement, non-GMO statement where applicable, food-grade declaration, and safety data sheet can be supplied on request.

Food-safety documentation such as HACCP, ISO 22000, FSSC 22000, Halal, or Kosher status is available when supported by the producing site and the requested batch; confirm requirements before purchase order placement. ArtemisYeast can align export labeling, shelf-life dating, and document packs with distributor or plant receiving standards. Review documentation pathways at quality and documentation before confirming commercial volumes.