Deactivated Yeast
Dry powdered yeast without leavening power
- Makes the dough more extensible and workable
- Enhances the aroma and sensory profile of the product
- Contributes to a more intense and inviting color
- Ideal for doughs requiring high extensibility
Deactivated Yeast is a technical ingredient that brings important benefits to doughs. It makes them more extensible, easy to roll out and shape. Furthermore, it helps to improve the aroma and color of the finished product.
It is ideal for doughs that require great extensibility, such as pizzas, focaccias, and breadsticks.
Dose at 1% on the weight of the flour, as a normal ingredient.
deactivated dry yeast.
May contain cereals containing gluten.
| Energia | 1480 kJ | 352 kcal |
| Grassi | 5,8 g |
| Di cui acidi grassi saturi | 1,2 g |
| Carboidrati | 7,0 g |
| Di cui zuccheri | 2,4 g |
| Fibre | 20 g |
| Proteine | 58 g |
| Sale | 1,2 g |
We ensure our commitment to keep all legal information updated on this site regarding ingredients, allergens, instructions for use, recipes, etc., but it may happen that there is a temporary misalignment with the information reported on the packaging.
The information on the actual product label should always be considered up-to-date and truthful and we invite you to carefully check what is reported before using and consuming the product.
We are at your complete disposal for any information, especially for consumers with allergies and intolerances, at the number +390498862160 or at the e-mail address assistenza@ruggerishop.it .

Multipurpose

Vegan
Ottimo prodotto l'uso per le mie sculture di pane dov'è ho bisogno di avere impasti lunghi , il prodotto funzione perfettamente.
Gran bel prodotto
Ottimo, risultato eccezionale, stesura pizza molto più facile
Il prodotto è buono ma secondo la mia esperienza bisogna aumentare un po' la percentuale di prodotto sul peso della farina. Con farine particolarmente tenaci bisogna aggiungerne un po' di più.
Fa davvero quello che promette! Naturalmente con l'esperienza si imparerà a trovare la dose ottimale per il proprio impasto



