Lievito Madre natural yeast

Eviva - Lievito madre with active yeasts and lactic acid bacteria

weight: 10x1kg

PRODUCT LINE ATLANTIDEA 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.

10x1kg

Optimo - Improver with Lievito Madre for medium to large-sized bread

PRODUCT LINE EDENOptimo 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.

15kg

Fortis - Improver with Lievito Madre for small to medium-sized loaves

PRODUCT LINE EDENFortis 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.

15kg

VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato

VIVANT is the Lievito Madre Natural Yeast developed by Molino Merano in collaboration with Master Baker Ezio Marinato, designed to simplify the work of bakers while ensuring excellent and consistent results. Authentic and versatile, VIVANT combines the tradition of Lievito Madre Natural Yeast with the practicality needed to meet the daily challenges of artisanal production.Easy to use even for those with less experience, VIVANT eliminates the complexity of refreshment routines thanks to the work carried out by Molino Merano. The recommended dosage ranges from 5% to 10%, adapting to the specific needs of each recipe and enabling optimal management of time and activities in the bakery.Ideal for diversifying production, VIVANT is perfect for both small and large batches, ensuring stability and consistent quality in every preparation. Thanks to its balanced sensory profile, it imparts unique characteristics to finished products, such as moisture, balanced acidity, and a pleasant salivation effect, typical of the finest Lievito Madre Natural Yeast.

10x1kg

Pegaso - Lievito Madre from fermented soft wheat bran

PEGASO, is a unique baking ingredient, originating from the meticulous drying of our Lievito Madre Natural Yeast from fermented wheat bran. This unique composition allows the creation of breads and baked goods with a precise and complex identity. Its extraordinary versatility makes it ideal for the production of bread and baked goods, together with any type of cereal. The presence of fermented bran gives the finished product an extremely crispy crust and exceptional flavour, enriching the taste experience. Dosage 8% of bread flour weight.

10x1kg

Atena - Lievito Madre from fermented durum wheat bran

ATENA, is a unique natural bakery ingredient, originationg from the meticulous drying of our Lievito Madre Natural Yeast from fermented durum wheat bran. This combination results in bread and bakery products with long-lasting freshness and fragrance. Thanks to its innovative formulation, ATENA is the ideal ingredient for semolina-based bread and bakery products. The end result is an extremely crispy crust and extraordinary flavour, offering a unique long-lasting sensory experience.Dosage 8% of bread flour weight.

10x1kg

Organic Eviva - lievito madre with active yeasts and lactic acid bacteria

Organic Eviva - lievito madre with active yeasts and lactic acid bacteria

PRODUCT LINE ATLANTIDEA market innovation: active organic 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.

10x1kg

FINUM - ACTIVE LIEVITO MADRE

weight: 10x1kg

OLIMPO LINE - RANGE OF ACTIVE LIEVITO MADRE NATURAL 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 and pizza / 6% for yeast doughsAdvantages 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.

10x1kg

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