Description
- Help to ensure perfect results every time while enriching all of your goodies
- 1.96 Ounce (56gr)total
- Yeast is used for pizza, bread, and focacce
- The Yeast Mastro Fornaio requires the dough to be leavened before baking
- Made in Italy, Italian Packaging
Baked yeast Bakers Bakery comes from the dehydration of beer yeast: this process allows the product to last longer. Unlike fresh yeast it does not waste in a few days but it retains its properties for more than a year. The Yeast Mastro Fornaio requires the dough to be leavened before baking; Therefore it is suitable for the preparation of sweet and salty products that require a natural and slow leavening, such as breads, buns, pizzas and trousers, as well as brioches, krapfen, savarin, ciambellani, braids and babas. How to use Yeast Mastro Bakery is one of its strengths: it should not be melted or reactivated in water but added directly to flour by combining two teaspoons of sugar. The leavening of the dough comes out of the oven, in a warm place covered with a damp cloth to double its volume. As a matter of course, the time is about 40 minutes for sweet mixtures and about 20 minutes for salty mixtures. Thanks to PANEANGELI, the traditional brewer's yeast becomes a comfy ally for even the most modern pastry makers!