Beer Yeast Paneangeli (21g)
The yeast Mastro Fornaio paneangeli derived from yeast dehydrated beer: this process allows the product to last longer. Unlike fresh yeast, it does not deteriorate in a few days but retains its properties for more than a year.
The Yeast Mastro Fornaio requires that the dough is leavened before procedure to cooking; therefore it is suitable for the preparation of both sweet and savoury products that require natural and slow leavening, such as bread, focaccia, pizzas and canzoni, as well as brioches, donuts, savarin, donuts, braids and babà.