Semi-Dry Yeast for Pizza Flatbread

ART-BK-070 is a semi-dry baking yeast for pizza and flatbread operations that need reliable fermentation performance with easier dispersion than highly compressed formats and a lower moisture profile than cream yeast. It is typically used in straight dough, sponge dough, retarded dough, par-baked base, and frozen or chilled dough programs where production teams require predictable carbon dioxide release, dough extensibility, and bake volume.

Indicative specification targets may include moisture approximately 18-26%, protein approximately 38-48% on dry basis, viable yeast count commonly specified around 1×10^10 to 3×10^10 CFU/g depending on production lot and method, and fine granular particle distribution suitable for industrial mixing. Exact values are confirmed by certificate of analysis. For adjacent bakery formats, buyers can review the broader baking yeast category or submit process details through request a bulk quote.

• Pizza dough: suitable for thin crust, hand-stretched, pan pizza, sheeted bases, and commissary dough balls requiring steady proofing and manageable dough relaxation.
• Flatbread and wrap lines: supports controlled leavening in pita-style, naan-style, lavash-style, and other regional flatbread systems where excessive lift or blistering must be managed by formula and process.
• Retarded and chilled dough: can be specified for dough held under refrigeration, subject to validation of dosage, salt level, sugar level, oil level, and hold time at plant scale.
• Frozen and par-baked bases: used in systems where yeast activity, dough handling strength, and bake response must remain consistent after freezing, thawing, or partial baking.
• Industrial bakery procurement: supplied in 25 kg multi-wall sacks for palletized intake, batch traceability, and simplified raw-material handling in medium and large bakeries.
• R&D formulation: useful for pilot trials comparing semi-dry yeast against instant dry or compressed yeast in relation to mix time, absorption, fermentation curve, finished crumb, and crust color.

Store ART-BK-070 in a cool, dry, odor-free area away from direct sunlight, steam lines, and high-humidity production zones. Recommended storage is typically 0-10°C for best activity retention, with short controlled ambient exposure during receiving and staging. Keep sacks sealed until use, and reseal opened material where plant procedures allow. Typical shelf life is commonly 3-6 months under recommended conditions, subject to confirmed lot documentation.

For best dispersion, add the yeast according to the validated plant process: directly into flour during dry blending, into a pre-mix stage, or into water where the process has been qualified. Avoid contact with concentrated salt, sugar, preservatives, or very hot water before dilution, as these conditions can reduce activity. Production teams should validate dosage through pilot and line trials, particularly for high-oil pizza dough, low-water flatbreads, retarded fermentation, and frozen dough programs.

ArtemisYeast supplies ART-BK-070 for B2B manufacturing channels with lot traceability and procurement documentation available on request. Standard document packs may include certificate of analysis, specification sheet, allergen statement, food-grade declaration, GMO-status statement where applicable, and safety data information for handling and transport. HACCP-aligned and ISO 22000 or FSSC 22000 style food-safety documentation may be available depending on origin and lot; Halal and Kosher documentation should be requested during inquiry so availability can be confirmed before contracting.

Incoming inspection parameters can include appearance, odor, moisture, microbiological limits, viable yeast activity, packaging integrity, and net weight verification. ArtemisYeast can support procurement teams with specification matching, sample coordination, and export packing review. For audit expectations, visit quality and documentation or provide your target specification with the ART-BK-070 SKU for a bulk quote on request.