Suitable for the production of high-quality bread, pizza and focaccia.

USE
Place the yeast out of the fridge five minutes before use and dilute it in 20°C water with one teaspoon of sugar per half kilogram of flour (e.g., 150 g Manitoba flour, 350 g "00" flour, 310 cc water). Mix and add the salt.
Attention: never add the salt directly into the yeast. Allow to rise from 3 to 24 hours. Proportions may be changed depending on the flours used and the experience of the user.

DOSAGE
Bread machine with 2-3 hour rising time: 25 g yeast per 500 g flour.
Natural rising of 5 hours: 20 g per 500 g of flour.
Natural rising of 8-12 hours: 12 g per 500 g of flour.
Natural rising of 24 hours: 12 g per 1000 g of flour.

• Fresh and 100% natural yeast.
• It contains no gluten.
• No preservatives or antioxidants.
• Rising temperature: 20-30°C
• Cellular concentration: 2,0-4,0 x 10^9 UFC/g
• Also available with ORGANIC CERTIFICATION upon request