The exclusive invention (registered trademark) is the work of a food production company in Rome that has been in the sector for years and has extensive experience in the field of flours for all types of pizza

Then knead for

It is therefore necessary to work in suitable

The time interval to make the most of this dough is between 48 and 96 hours of leavening

fragile products

Lievito Naturale di Frumento per pane Attivo BIO. 250 gr DIOR The exclusive invention (registered trademark)Organic Active Wheat Yeast for Bread. 250g This natural yeast made from organic type "0" wheat flour, called active bread yeast, stands out, like this entire line of semi finished products, for its high self fermentation capacity. The process is activated with the sole presence of water and is nourished only by the starch present in the organic flour it is made from. Directions for use: Semi finished product for bread making. Dosage: 5% of the flour.