Biga yeast (10Kg)

Wheat flour, natural yeast, flour-treatment agents: L-ascorbic acid, alpha amylase. Dosage: 3-4% on flour. Method of use: can be used in the production of all types of bread without using yeast. Replaces the biga ensuring the achievement of a balanced acidity. Gives the characteristic aroma of sour dough.

IDEAL FOR:

All types of bread without using brewer’s yeast.