Pizza Instant Dry Yeast

ART-BK-016 is an instant dry yeast based on selected Saccharomyces cerevisiae strains processed for low moisture, rapid rehydration in dough, and stable leavening performance across pizza and flatbread formulas. It is intended for direct addition to flour, sponge systems, or automated ingredient dosing, reducing the need for separate activation steps. Typical technical targets include moisture not more than 5.5%, viable yeast count target not less than 1.0×10^10 CFU/g at packing, light beige to cream granules, and clean fermented aroma without foreign odor.

The product is formulated for doughs that require extensibility, controlled fermentation speed, and reliable oven spring, including lean pizza bases, par-baked crusts, chilled dough balls, and frozen dough systems. R&D and plant teams can evaluate dose rate against flour strength, salt level, sugar level, water absorption, fermentation temperature, and retardation time. For related formats, see our baking yeast category, or submit a technical and commercial inquiry through request a quote.

• Pizza and flatbread manufacturing: suitable for pan pizza, thin crust, par-baked bases, naan-style flatbreads, and retail or foodservice crust programs requiring repeatable proofing performance.
• Frozen dough operations: supports centralized production of frozen dough balls and crust blanks when validated with the buyer’s freezing curve, storage period, thawing protocol, and proofing conditions.
• Industrial bread lines: can be used in continuous or batch mixing for buns, rolls, sandwich bread, and specialty bakery items where instant dry yeast dosing improves process control.
• Commissary and chain bakery supply: 25 kg multi-wall sack packaging is designed for palletized receiving, dry storage, and scheduled production in multi-site foodservice or retail bakery networks.
• Pastry and enriched dough trials: applicable to moderate sugar doughs after bench testing; higher sugar or high-fat systems may require adjusted dosage, fermentation time, or a specialized yeast grade.

Store unopened sacks in a cool, dry, odor-free warehouse, ideally below 25 °C and away from direct sunlight, steam lines, chemical vapors, and high humidity. Keep packaging sealed until use. After opening, fold and close the inner liner tightly or transfer remaining yeast to a clean, dry, food-grade container to limit oxygen and moisture pickup. Do not mix wet utensils into the sack, and avoid prolonged exposure on humid production floors.

Typical unopened shelf life is up to 24 months when stored under recommended conditions, subject to the final specification and production date shown on the certificate of analysis. Because yeast activity is affected by formula, process water temperature, salt contact, and dough temperature, ArtemisYeast recommends incoming QC checks and a plant trial before full conversion. Dose rate should be validated in the buyer’s own dough system, especially for long retardation, chilled distribution, or frozen storage.

ART-BK-016 is supplied for food manufacturing use with lot traceability and batch documentation. A typical quality file may include certificate of analysis, product specification, allergen statement, non-GMO status statement where applicable, food-grade declaration, material safety information, and export documents required for the destination market. HACCP-aligned manufacturing information and food-safety certification documents such as ISO 22000, FSSC 22000, Halal, or Kosher can be provided when available for the relevant production lot and origin.

Incoming inspection parameters commonly reviewed by buyers include appearance, odor, moisture, fermentation activity, microbiological limits, net weight, packaging integrity, and pallet condition. ArtemisYeast supports procurement teams with specification matching, sample coordination where feasible, and documentation review before purchase order release. For supplier approval, visit our quality and documentation page or request the current specification sheet for SKU ART-BK-016.