Paneangeli - Mastro Fornaio Yeast For Pizza

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Paneangeli - Mastro Fornaio Yeast For Pizza 
3-7 gr. packets

Mastro Fornaio dehydrated yeast, easy to use because it is not necessary to dissolve it in water. Perfect for cakes, pizzas, pastries.

The Mastro Fornaio Yeast Paneangeli comes from dehydrating beer yeast: this process allows the product to last longer. Unlike fresh yeast it does not waste away in a few days but retains its properties for more than one year.

The Mastro Fornaio Yeast requires that the dough is leavened before proceeding to bake; therefore, it is suitable for the preparation of both sweet and savory requiring a slow and natural leavening, such as bread, buns, pizzas and calzones, as well as croissants, donuts, Savarin, chamberlains, braids and baba.

The way that Mastro baker yeast is used is one of its strengths: it doesn’t need to be reactivated in water, but is added directly to the flour by combining two teaspoons of sugar. The leavening of the dough is carried out of the oven, in a warm place covered with a damp tea towel to double the volume. As a guideline, the leavening time is 40 minutes about for sweet doughs and 20 minutes for salty dough.

Thanks to Paneangeli the traditional yeast becomes a handy ally for even the most modern confectioners!