The Brewer's Yeast Mastro Fornaio paneangeli derived from yeast dehydrated beer: this process allows the product to last longer. Unlike fresh yeast therefore it does not deteriorate in a few days but retains its properties for more than a year. The Master Baker Yeast requires that the dough is leavened before cooking; therefore it is suitable for the preparation of both sweet and savory products that require a natural and slow leavening, such as bread, focaccias, pizzas and calzones, as well as brioches, krapfen, savarin, bagels, braids and babas. The method of use of the Master Baker Yeastit is one of its strengths: it must not be dissolved or reactivated in water, but is added directly to the flour by adding two teaspoons of sugar. The leavening of the dough takes place out of the oven, in a warm place covered by a damp cloth to double its volume. As a guide, the times are approximately 40 minutes for sweet dough and about 20 minutes for salted dough.
Dehydrated yeast, emulsifier (sorbitan monostearate).