67,10 €
Can be used in the production of all types of bread without using brewer’s yeast.
Out of stock
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.
You must be logged in to post a review.
Wheat sour dough, yeast (Saccharomyces cerevisiae), malt flour, enzymes.
There are no products |
Reviews
There are no reviews yet.