The yeast PANEANGELI Mastro Fornaio comes from the dehydration of brewer's yeast: this process makes the product last longer. Unlike fresh yeast, it does not deteriorate within a few days, but retains its properties for more than a year. The Mastro Fornaio yeast requires the dough to be cooked before cooking, so it is suitable for preparing sweet and salty products that require slow and sourdough such as bread, rolls, pizza and trousers, as well as croissants, donuts, savarin, combs, braids and babà. The method of application of Mastro Fornaio Lievito is one of its starches: it must not be dissolved or reactivated in water, but it is added directly to the flour by combining two teaspoons of sugar. The dough rises outside the oven in a warm place covered with a damp cloth to double the volume. The times are about 40 minutes for the sweet dough and about 20 minutes for the salty dough.

Pack of 6 x 3 pieces. Store in a cool and dry place. Practical to use and always store in the pantry. Suitable for making sweet and savoury products.