Lemady

Ideal for giving structure to all types of pizza dough, particularly those in which a distinct alveolation, greater volume during baking, long dough shelf-life, and enhanced aromas and flavors are required.

Mode of use:

– 2 to 5 g/kg flour, for strong flours at standard hydrations;

– over 10 g/kg flour, for medium- and low-protein, “semi-integral” and whole-wheat flours and for high-hydration doughs. It is not a substitute for brewer’s yeast.