MADREPAN Lievito Madre 500 gr
Essiccato Attivo 100% Naturale in Polvere
12,99 €
Prezzo IVA Incl.
MADREPAN 500 gr Dried Mother Yeast
- Naturally active yeast made from dehydrated soft wheat, highly digestible!
- Replaces the use of brewer’s yeast
- It makes the dough much more digestible
- Ideal for all baked goods, bread, focaccia, pizza, breadsticks, crackers, sweets and pastry products
- Natural sourdough made in Italy 100%
- Contains minimal traces of brewer’s yeast
Descrizione
Discover MADREPAN Mother Yeast 500 gr
MADREPAN Lievito Madre 500g is an active dried product, 100% natural, dry in powder form. You can find it in a 500 gram bag, ideal for making bread and pastry products. With our yeast, the taste and aroma of your leavened products will be decidedly more intense. And the scent? When you make bread with sourdough, at home you will smell the same typical scent that you only find in the ancient bakery oven.
Our yeast is mainly composed of lactic bacteria and is perfect for you who work with artisanal techniques, to guarantee a constant product of excellent quality. MADREPAN Lievito Madre is also available in the 1 kg
version
Use
10% of the weight of the flour, for leavening times of 12/16 hours (with temperatures above 25 C°).
Composition
natural yeast made from dehydrated type “0” soft wheat flour.
Microbiological characteristics
- Total microbial load (cfu/g): 100,000 max
- Mold (cfu/g): 1,000 max
- Yeasts (ufc/10 g): 1,000 max
- E.Coli (cfu/g): Absent
- Salmonella (cfu/25 g): Absent
Conservation
- Store in a cool, dry place, do not expose to direct sunlight.
- In its original packaging it can be kept for 12 months from the production date.
- Close the package carefully after use.
Forse non tutti sanno che...
When you prepare products that use yeast, your choice could almost always fall on brewer’s yeast, because it is easily available and preservable. But there is also a completely natural yeast called sourdough or mother yeast. It is mainly composed of lactic bacteria and very few yeasts. Thanks to the lactic bacteria you get a final product with a lower acidity value (pH). This prevents the onset of any mold after a few days.
In short, with sourdough you get more natural, digestible and nutritious products. They are preserved much longer and in a natural way, maintaining their organoleptic and nutritional characteristics unaltered. It is no coincidence that it is recommended by medical specialists when they find intolerances to commercial products.
The best digestibility is given by a longer fermentation time. This fermentation at the same time favors a greater action of the enzymes that transform the gluten proteins into simple elements, the amino acids. Without forgetting that the presence of lactic bacteria destroys the phytic acid contained in the flours and harmful to our organism.
- Natural yeast made from dehydrated type “0” soft wheat flour
- Contains GLUTEN
- May contain traces of SESAME, SOY and MILK
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