Panetteria---Lievito Madre

Optimo - Natural yeast for large bread pieces

PRODUCT LINE INACTIVEDried lievito madre natural yeast for your large bread pieces. Optimo is produced by delicately drying our fresh lievito madre and contains the optimal metabolic products of the yeasts and lactobacilli, which optimally support dough leavening using baker's yeast making it possible to avoid any other additives.Supplemented with non-declarable, thermolabile enzymes and ascorbic acid for optimal fermentation and an attractive browned crust. Ideal for direct dough process. Yeast will be added individually. Dosage: 5%.Advantages of combining lievito madre natural yeast with baker's yeast:> direct dough process> increases fermentation stability and tolerance.> open-pored and soft crumb> improves the flavour of products by enhancing the taste of the flour used.> prolongs the shelf life of a product.

15 kg

Fortis - Natural yeast for small/medium bread pieces

PRODUCT LINE INACTIVEDried lievito madre natural yeast for your small to medium bread pieces. Fortis is produced by delicately drying our fresh lievito madre and contains the optimal metabolic products of the yeasts and lactobacilli, which optimally support dough leavening using baker's yeast making it possible to avoid any other additives.Supplemented with non-declarable, thermolabile enzymes and ascorbic acid for optimal fermentation and an attractive browned crust. Ideal for direct dough process. Yeast will be added individually. Dosage: 5%.Advantages of combining lievito madre natural yeast with baker's yeast:> direct dough process> increases fermentation stability and tolerance.> open-pored and soft crumb> improves the flavour of products by enhancing the taste of the flour used.> prolongs the shelf life of a product.

15 kg

Pianosa - Natural yeast for pizza

PRODUCT LINE INACTIVEDried lievito madre natural yeast for your perfect pizza. Pianosa is produced by delicately drying our fresh lievito madre and contains the optimal metabolic products of the yeasts and lactobacilli, which optimally support dough leavening using baker's yeast making it possible to avoid any other additives.Pianosa is ideal for elastic doughs and therefore Italian specialities like pizza, stirata and focaccia.Ideal for direct dough process. Yeast will be added individually. Dosage: 5%.Advantages of combining lievito madre natural yeast with baker's yeast:> direct dough process> increases fermentation stability and tolerance.> elastic, flexible doughs> improves the flavour of products by enhancing the taste of the flour used.> prolongs the shelf life of a product.

15 kg

Eviva - pure active natural yeast

weight: 3x5 kg

PRODUCT LINE FULLY ACTIVEA market innovation: active lievito madre natural yeast, with active yeasts and lactobacilli. Thanks to our delicate production process, our fresh lievito madre can be dried in such a way that the powdered form is in no way inferior to the fresh one.Ideal for indirect dough process and natural proofing, without having to add yeast.Dosage: 5% for medium to large bread pieces up to 15% for sweet yeast doughs.Advantages:> increases fermentation stability and tolerance.> open-pored and soft crumb> improves the flavour of products by enhancing the taste of the flour used.> prolongs the shelf life of a product.> no need for baking agents.

3x5 kg

Eviva - pure active natural yeast

weight: 12x1 kg

12x1 kg

Finum - Natural yeast with dry yeast

PRODUCT LINE INACTIVE + DRY YEASTDried lievito madre natural yeast with baker's yeast for your perfect bread and sweet yeast pastries. "Finum" is produced by delicately drying our fresh lievito madre and contains the optimal metabolic products of the yeasts and lactobacilli, which optimally support dough leavening using baker's yeast making it possible to avoid any other additives.Supplemented with dried yeast, non-declarable, thermolabile enzymes and ascorbic acid for optimal fermentation and an attractive browned crust. Ideal for direct dough process.Dosage: 4% for bread.Advantages of combining lievito madre natural yeast with baker's yeast:> direct dough process> increases fermentation stability and tolerance.> open-pored and soft crumb> improves the flavour of products by enhancing the taste of the flours used.> prolongs the shelf life of a product.

12x1 kg

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Panetteria---Lievito Madre