Yeasts

Molini Spigadoro yeasts are the ideal products to ensureexcellent fermentation in dough processing in artisan and industrial settings. Natural yeast is an essential element in the production of leavened goods, particularly bread, pizza, focaccia, croissants, brioche and large leavened goods such as panettone, pandoro and colomba. The composition includes wheat sourdough, yeast (saccharomyces cerevisiae), malt flour and enzymes in the form of powder, which facilitates its dosage according to the leavening time of the product. Biga yeast, on the other hand, is ideal for making all types of bread without the use of brewer’s yeast. It replaces biga, ensuring that the right acidity is achieved and giving the product the characteristic aroma of sourdough.

Good quality yeast implies the maintenance of a pleasant and unmistakable aroma typical of the genuineness of natural leavening. Molini Spigadoro yeasts, in practical 10-kg packages, are the ideal ingredient for the professional production of baked goods with an intense and characteristic aroma. The powder formulation guarantees a long shelf life.