Naturkraft Pizza

Made from special powdered Dried Mother Yeast, developed in collaboration with the Faculty of Biology and Genetics of the University of Parma, realized through an original and innovative technology. The natural drying of the Fresh Mother Yeast has allowed us to obtain a product that presents a perfect balance between the yeasts and the best bacterial lactic strains. It is recommended in all types of dough. When using Naturkraft it is advisable to reduce the quantity of beer yeast in the dough by 20%.

physical/chemical properties

  • Umidità/Moisture: max 12,5 %
  • Proteine/Proteins: min 14 % (s.s.)
  • Ceneri/Ashes: max 1,50 % (s.s.)

avaible packaging

  • 0,500 and 10 kg bag

iNGREDIENts

  • Dried WHEAT mother yeast, malted soft WHEAT flour

instructions for use

  • Dall’1 al 3% sulla farina Between 1 to 3% on the flour

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