This product is made from special powdered dried sourdough, developed in collaboration with the Faculty of Biology and Genetics of the University of Parma.
Yeasts
It is realized through an original and innovative technology that guarantees a perfect balance between yeast and the best bacterial lactic strains, due to the drying of the Fresh sourdough. It is recommended for all types of dough. It does not replace classic brewer’s yeast but allows for the reduction of the amount to be used in the recipe. This type of Naturkraft has been certified by the Associazione Verace Pizza Napoletana, and it is specific for high-temperature wood-fired oven baking (over 380°C).
This product is made from special powdered dried sourdough, developed in collaboration with the Faculty of Biology and Genetics of the University of Parma.
It is realized through an original and innovative technology that guarantees a perfect balance between yeast and the best bacterial lactic strains, due to the drying of the Fresh sourdough. It is recommended for all types of dough. It does not replace classic brewer’s yeast but allows for the reduction of the amount to be used in the recipe. This type of Naturkraft has been certified by the Associazione Verace Pizza Napoletana, and it is specific for high-temperature wood-fired oven baking (over 380°C).
Chemical/physical specifications
INGREDIENTS
Dried WHEAT sourdough, malted soft WHEAT flour, deactivated yeast. May contain traces of: soy, egg, milk, sesame seeds, mustard.
HOW TO USE
From 1% to 3% of the amount of flour.
Rheological specifications
Available packages
© Agugiaro & Figna Molini S.p.A. Benefit Society
All Rights Reserved
VAT CEE IT02257630349
