PRODUCT LINE INACTIVE + DRY YEASTDried lievito madre natural yeast with baker's yeast for perfect pizza."Ponza" 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.Ponza is ideal for elastic doughs and therefore Italian specialities like pizza, stirata and focaccia.Suitable for direct dough process, dried yeast is already added.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.

PRODUCT LINE FULLY ACTIVEA market innovation: active lievito madre natural yeast, with active yeasts and lactobacilli for the perfect pizza dough. 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.Lipari is ideal for elastic doughs and therefore, Italian specialities like pizza, stirata and focaccia.Dosage: 5%.Advantages:> increases fermentation stability and tolerance.> elastic, flexible dough> 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.

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.