For pizza, bread and cakes
Molini Pizzuti "Natural Yeast" is obtained from biological fermentations of yeasts and lactic bacteria dried at low temperatures. The natural development of secondary metabolites (acetic, lactic, succinic acid) gives the finished product greater aroma, lightness and fragrance. The "Natural Yeast" is suitable for all types of dough: short, medium and long leavening.
Ingredients: natural yeast, malted wheat flour, enzymes, ascorbic acid
Directions for use: No need to add other leavening agents. To be used as a percentage (%) of the weight of the flour.
Packaging kg. 1