Super 2 In 1 Yeast for Pizza Flatbread

ART-BK-073 is specified for pizza bases, flatbreads, pan breads, par-baked crusts, and high-throughput sheeting lines where predictable fermentation and dough tolerance are required. The format combines active dry yeast performance with functional processing support, reducing the need to manage separate yeast and dough-support additions in routine production. For adjacent formats, procurement teams can compare related products in the baking yeast category.

Typical specification targets include viable yeast count of not less than 5×10^10 CFU/g at manufacture, moisture not more than 5.5%, crude protein typically 40–50% on dry basis, ash not more than 8%, and free-flowing granules suitable for bakery dosing systems. Particle distribution is commonly controlled around 0.4–1.6 mm, with lot-specific values confirmed on the certificate of analysis. Suggested use level is normally 0.3–1.0% of flour weight for pizza and flatbread, adjusted for flour strength, salt, sugar, fermentation time, retarding temperature, and bake schedule.

• Pizza dough: Supports consistent proofing in direct, retarded, and par-bake processes for commissary and foodservice crust production.
• Flatbread and wrap lines: Designed for extensible doughs that must sheet, round, or press without excessive tearing or snap-back.
• Frozen and chilled dough: Suitable for validation in cold-chain dough systems where yeast activity, dough handling, and thaw performance must be balanced.
• Industrial bakery dosing: Free-flowing dry format can be weighed manually or introduced through dry ingredient handling systems, subject to plant validation.
• R&D scale-up: Provides a practical option for formula rationalization when development teams want a single yeast-based input for repeated pizza-flatbread trials.

Store unopened sacks in a cool, dry, odor-free warehouse, ideally below 25°C and below 65% relative humidity. Protect from moisture, direct sunlight, steam lines, and chemicals with strong odors. Typical shelf life is 12 months from production date when the original 25 kg multi-wall sack and inner liner remain sealed; confirm the declared shelf life on the shipment CoA and label.

After opening, reseal the liner tightly, minimize air exposure, and use remaining material promptly according to site GMP. Avoid adding dry yeast directly onto ice, concentrated salt, or high-sugar syrup. For best dispersion, blend with flour or add to the mixer according to the validated bakery process.

ArtemisYeast supplies ART-BK-073 for business-to-business procurement with lot traceability and specification review before shipment. Standard documentation may include certificate of analysis, product specification, allergen statement, food-grade declaration, safety data sheet where required, and country-of-origin documentation. HACCP-aligned manufacturing information and food-safety documentation such as ISO 22000, FSSC 22000, Halal, or Kosher files may be available for review when applicable to the production site and shipment lot; see our quality documentation process for details.

Packaging is 25 kg multi-wall sack with protective liner, palletized for export handling. For sample requests, annual volume forecasts, private-label discussions, or a container program, submit the product SKU through request a bulk quote. Public pricing is not posted; wholesale pricing is provided on request after specification, destination, and volume are confirmed.