Ruggeri - Italian Dry Mother Yeast Dried Wheat Sourdough with Yeast - Bread Bakery - Tin 200g

Description

In 2004 we had a simple idea: bring our professional and artisanal bakery know-how into every foodie s home. Thanks to the work of our Research and Development Laboratory, we create bread mixes, dried sourdoughs and flours to bake natural products from good and selected ingredients. From the beginning, Ruggeri has been following a Clean Label philosophy: we use only natural ingredients, free from Mono and Diglycerides of fatty acids or chemical emulsifiers. That's why we are a Flours Laboratory: every day we test the best raw materials to obtain natural, healthy and tasty baked products. With our mixes for bread, pizza and cakes you save time without compromising the quality of the raw materials and the final result. Our products follow today s food trends, which allow the consumer to follow a healthy but always tasty diet. Ruggeri mixes for bread, pizza, pasta, focaccia, cakes give the possibility to obtain a professional result at home. Practical and versatile, they are perfect for classic baking recipes or for your creative cooking experiments. Many of our mixes are complete, so they do not require the addition of other ingredients. Just add the right amount of water. Ruggeri bread and pizza mixes can be used both with hand preparation and with bread machine.

Features

• VALUE 200g Tin - Premium Italian Dry Mother Yeast
• Dried Wheat Sourdough with Yeast. Instant Yeast. Provided in an elegant tin. 100% NATURAL. GMO Free
• USE Easy-To-Use: high activity dry yeast. Ideal for bread, pizza & bakery
• QUALITY Our Dry Mother Yeast
• Dried Wheat Sourdough with Yeast is made from top quality wheat germ. It gives the dough a pleasant hazelnut fragrance and an intense scent. It improves the workability of the dough, making it softer. The brewer's yeast allows the dough to rise in a few hours
• RECIPES For BREAD dose it at 10% on the weight of the flour and let the dough rise for 2 hours at room temperature (for example, simply add 50g of Dried Sourdough to 500g of flour and follow the recipe). For PIZZA recipes dose it at 5% on the weight of the flour. For LONG LEAVENING PROCESSES reduce the dosage at 5% on the weight of the flour and place the dough in the fridge
• ITALIAN TRADITION Ruggeri brings the italian professional and artisanal bakery know-how into every foodie s home. Ruggeri uses only natural ingredients, free from Mono and Diglycerides of fatty acids or chemical emulsifiers
• Item display weight: 200.0 grams