Instant Active Dry Yeast 500 g — Le 5 Stagioni

Le 5 Stagioni instant active dry yeast in a 500 g pack is a professional leavening agent made of Saccharomyces cerevisiae for pizza and bakery. It is added directly to the flour without pre-activation and dosed about 50% lower than fresh yeast (roughly 3-4 g per kg of flour against 6-8 g of fresh yeast). Ambient storage, no cold chain, consistent results batch after batch.

What instant dry yeast is

Instant active dry yeast is brewer's yeast (Saccharomyces cerevisiae) grown, dehydrated and milled into fine granules that rehydrate the moment they meet a wet dough. Unlike traditional fresh compressed yeast, it contains no free water, so it stays active for months at room temperature. The instant type differs from classic active dry yeast because the granules are finer and can be mixed straight into the flour with no preliminary dissolving step.

The producer: Agugiaro & Figna Molini

The yeast is produced by Agugiaro & Figna Molini, an Italian milling group with over six centuries of history in soft wheat processing. The Le 5 Stagioni brand was created in the early 1980s as the first product line designed exclusively for pizza professionals, and today its catalogue exceeds thirty specialised references distributed worldwide. Every batch is developed and checked in the group's dedicated research and quality-control laboratories to guarantee consistent leavening performance.

Technical characteristics

The product is an instant dry yeast with a single emulsifier (sorbitan monostearate, E491) that helps the granules disperse evenly in the dough. Its strength is reliability: thanks to the absence of water and humidity, dry yeast is far more shelf-stable than fresh compressed yeast, which has a shorter shelf life and requires constant refrigeration. The 500 g vacuum-packed aluminium bag is resealable to protect the granules from moisture once opened.

Professional uses

The yeast is versatile across every leavened product. For Neapolitan STG pizza use 1-3 g per kg of type 00 flour with an 8-12 hour proof at 20-22 °C; the AVPN discipline allows flours with W 220-380. For contemporary high-hydration pizza (canotto) and pizza in pala, combine a low dose with a 24-72 hour cold retard at 4 °C. It also performs in Roman pizza by the slice, focaccia, bread, panettone and enriched bakery doughs. Always add it directly to the flour at the start of mixing.

Dosage and conversion from fresh yeast

As a rule, instant dry yeast replaces fresh yeast at about 40-50% of the weight: where a recipe calls for 8 g of fresh yeast per kg of flour, use 3-4 g of dry yeast. For long cold fermentations reduce further. This precise, repeatable dosing is one of the main reasons professional pizzaioli switch from fresh to dry yeast for high-volume service.

Common mistakes to avoid

Do not dissolve instant yeast in hot water above 40 °C: temperatures over 50 °C kill the cells. Do not let it touch salt or sugar directly in concentrated form before mixing. Do not use the same dose as fresh yeast, or the dough will over-proof and collapse. Keep the bag sealed and dry: exposure to humidity reactivates and degrades the granules.

Pairings and complementary products

Pair it with type 00 pizza flour and durum wheat semola for the dough, San Marzano tomatoes and fiordilatte for the topping, and extra virgin olive oil to finish. For bread and focaccia combine it with strong bread flour and a good sea salt.

Delivery and logistics

B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As an ambient dry good, no cold chain is required: direct distribution across Zurich, Winterthur, Uster, Schaffhausen, St. Gallen, Aargau and Lucerne, with standard shipping to Ticino (Lugano, Bellinzona, Mendrisio), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubünden (Chur, Davos) within 24-48 hours via partner couriers (Swiss Post PostPac, Planzer, Galliker). Ideal for stock building by professional kitchens.

Who it is for

Designed for pizzerias, bakeries, pastry labs, restaurants, hotels, canteens, Italian grocery stores and home cooks who want professional, repeatable leavening with the convenience of long ambient storage.