Naturkraft Pizza

Naturkraft Yeast

This product is made from special powdered dried sourdough, developed in collaboration with the Faculty of Biology and Genetics of the University of Parma.

Package 500 g, 10 kg

It is realized through an original and innovative technology that guarantees a perfect balance between yeast and the best bacterial lactic strains, due to the natural drying of the fresh sourdough. It is recommended for all types of dough. It does not replace classic brewer’s yeast but allows for the reduction of the amount to be used in the recipe.

Ingredients: Dried sourdough of WHEAT, malted soft wheat flour.

Recommended dosage: 1 to 3 percent on flour

Chemical/physical specifications

Moisture: max 12.5 %
Protein: min 14 % (b.s.)
Ash: max 1.50 % (b.s.)

Rheological specifications

Available packages

500 g, 10 kg