Frequently Asked Questions

This is a dry sourdough starter to be used in home baking instead of brewer's yeast and is suitable for all types of bread, pizza and focaccia. It develops particular flavours and aromas in the finished product, typical of leavened products prepared with fresh sourdough starter. In addition, it increases the baking performance, making the dough easier to work with and softer. The final result will be different from that obtained with brewer's yeast, without the inconveniences due to the perishability of fresh sourdough starter.

Note: in 2019 our Active Mother Yeast with Wheat Germ changed its name to Dried Mother Yeast Pasta: new name, new packaging graphics, but the same mother yeast as always!

This is an organic dry sourdough starter to be used in home baking instead of brewer's yeast and is suitable for all types of bread, pizza and focaccia. It develops particular flavours and aromas in the finished product, typical of leavened products prepared with fresh spelt sourdough starter. In addition, it increases the baking performance, making the dough easier to work and softer. The final result will be different from that obtained with brewer's yeast, without the inconveniences due to the perishability of fresh sourdough starter.

Ruggeri dried Pasta Madre is characterized by a wheat germ sourdough. Organic dried Pasta Madre is characterized by a spelt sourdough.

Organic dried sourdough is a certified organic product: all the raw materials it is made of are in turn organic and must meet the requirements set by European regulations regarding cultivation methods and maximum quantities of pesticides, insecticides, heavy metals, etc. that can be present in the finished product.

Another difference concerns the dosage: 10% of dried Mother Yeast on the weight of the flour, 20% of dried Organic Mother Yeast on the weight of the flour.

Our dried sourdough contains a small amount of Saccharomyces Cerevisiae, which acts as a leavening agent and starts the leavening process.

For short leavening (2-3h) we recommend a dosage of 10% of dried Mother Yeast on the total weight of the flour. For example: if the flour is 500 g, 50 g of dried Mother Yeast should be added to the flour. For long leavening, we recommend dosing it at 3-5% and placing the dough in the fridge for 6-8h.

Organic dried sourdough has a different dosage. It should be dosed at 20% of the weight of the flour, in case of short leavening. For long leavening, at 10%.

The sourdough starter should be added directly to the flour, it does not need to be dissolved in water.

The Minimum Term of Conservation or Tmc is one of the indications present on the packaging of the Sourdough and declares within what time to consume the food. It is not an "insurmountable" limit and indicates a recommended date of consumption of the product. In the period following the Tmc the foods are still edible, but their characteristics may have undergone a decay.

The TMC of dried sourdough in a plastic packet is 6 months from the date of production of the batch. It should therefore not be considered from the moment of opening the package. As regards dried sourdough in a jar, the minimum term of conservation is 8 months from the production of the batch.

To preserve the dried Ruggeri Pasta Madre you must observe these particular precautions:

• Close the package tightly after each use and store it in a cool, dry place (maximum temperature: 20-21°C). In the case of the plastic packet, you need to let out as much air as possible and seal well with a food clip.
• Do not place near heat sources in general (e.g. oven, stove) and do not expose to direct sunlight.
• We recommend storing the product in the refrigerator, especially in the warmer months.
• These measures do not lead to an increase in the Minimum Shelf Life but allow it to be used until the expiry date.

In 2020, the new jar packaging for our dried Pasta Madre was launched on the market. It is the same product called Pasta Madre seccata. The difference is in the packaging, no longer the plastic bag, but a paper jar (recyclable), with a freshness-preserving lid.

It is a complete preparation for making homemade bread to which you only need to add water. The resulting bread is healthy, light and protein-rich.

Yes, with the complete mix for Salus® Functional Bread you can make homemade bread both by hand and with a bread machine.

No, Salus® Functional Bread contains gluten.

Yes, Pane Funzione Salus® is equipped with the revolutionary Tasca Magica® Ruggeri (patent pending) which creates two compartments inside the package, keeping the flour and yeast separate and allowing the product to be preserved longer, without the use of chemical preservatives.

A study conducted by the University of Padua has shown that regular intake of functional bread with low carbohydrate content and enriched with beta-glucans could improve medium- and long-term glycemic control in subjects affected by Type 2 Diabetes Mellitus (T2DM), in addition to drugs used to control blood glucose.

Functional foods are those that can provide benefits for one or more physiological functions and can prevent or reduce the risk of diseases. In detail, Pane Funzionele Salus® contains 7 nutritional benefits, including the presence of oat Beta-glucans which, if taken daily through 150g of Pane Funzionele Salus® (therefore at least 3g of Beta-glucans) have the property of reducing cholesterol.

It is a semi-finished product for making bread to which you must add water and yeast. The resulting bread is a healthy, light and protein bread with 7 nutritional benefits.

No, Salus® Functional Bread contains gluten.

Functional foods are those that can provide benefits for one or more physiological functions and can prevent or reduce the risk of diseases. In detail, Pane Funzionele Salus® contains 7 nutritional benefits, including the presence of oat Beta-glucans which, if taken daily through 150g of Pane Funzionele Salus® (therefore at least 3g of Beta-glucans) have the property of reducing cholesterol.

A study conducted by the University of Padua has shown that regular intake of functional bread with low carbohydrate content and enriched with beta-glucans could improve medium- and long-term glycemic control in subjects affected by Type 2 Diabetes Mellitus (T2DM), in addition to drugs used to control blood glucose.