Active dry mother yeast

Genuit Start is made from a natural yeast (sourdough) which is produced using the classic refreshment method and which, once dehydrated, concentrates all the properties of natural fermentation to produce a bread with excellent characteristics in terms of taste, freshness, crispness and shelf life. Excellent for the production of pizzas and focaccia.

In the production of brioches (or any dough containing sugar), the recommended dose is 7% of the weight of the flour, while in the production of bread, pizza, focaccia, cassette bread and durum wheat bread, the doses vary from 2 to 4% depending on the rising time. Also performs well using the technique of long maturation in the fridge for 24/48/72 hours (it is recommended to use flours with a strength of not less than 280 W).

• Pack of 1 kg, 3 kg or 5 kg
• Semi-finished product for professional use
• Packaged in Italy
• May contain gluten