Caputo Yeast Lievito 100g – Surfas Online

Mulino Caputo's Active Dry Yeast is suitable for all types of dough and leavening.

Storability - The dehydration process eliminates water, extending the product shelf life up to 24 months.
Practicality - The packaging designed by Mulino Caputo is compact (it is sold in 100g cans), can be resealed and does not require any special storage measures.
Stability - The fresh yeast works especially in the first 2 hours of resting of the dough, while the dry yeast has a slower, but more constant over time action.
Saving - Quantities needed are reduced to one third when using the dry yeast instead of the fresh yeast.
In addition to these advantages, the Active Dry Yeast of Mulino Caputo is naturally gluten-free and lactose-free!

Mulino Caputo's Active Dry Yeast is suitable for all types of dough and leavening. Storability - The dehydration process eliminates water, extending the product shelf life up to 24 months. Practicality - The packaging designed by Mulino Caputo is compact (it is sold in 100g cans), can be resealed and does not require any special storage measures. Stability - The fresh yeast works especially in the first 2 hours of resting of the dough, while the dry yeast has a slower, but more constant over time action. Saving - Quantities needed are reduced to one third when using the dry yeast instead of the fresh yeast. In addition to these advantages, the Active Dry Yeast of Mulino Caputo is naturally gluten-free and lactose-free!

Caputo Dry Yeast 100 g : : Grocery

Caputo Dry Yeast 100g

High activity yeast., Mulino Caputo's dry yeast is of a 100% Italian Saccharomyces Cerevisiae type from exclusively Italian molasses: it has high

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Caputo Lievito Secco 100 g

Active Dry Yeast (100 grams) by Caputo - 3.5 oz

Caputo Yeast Lievito 100g – Surfas Online

Caputo Italian Dry Yeast, 100 grams : : Grocery

More pleasant taste and aroma, greater conservation and digestibility. Dried yeast, also called Criscito, is a natural product that is obtained by mixing type 0 soft wheat flour and water, acidified by a complex of yeasts and lactic bacteria, able to start the fermentation of doughs for bakery products and pastry. Since it becomes no longer active during drying, Criscito needs to be reactivated by using an active yeast in the dough, the one that is usually used.