Naturkraft Bio

Dried organic mother yeast
The Agugiaro & Figna Molini Spa research centre has perfected an innovative process using original techniques that is the result of extensive knowledge of the microbiological organisms that are activated during the rising process.

In fact, mother yeast is obtained from the spontaneous fermentation of the flour, it is kneaded, refreshed and raised several times until the right acidity level is achieved. This way the natural yeasts are formed which cause the bio-chemical transformations in the dough when it is rising.
The starches (complex molecules) are transformed (into simple molecules) sugar, etc., which have a series of advantages, including: volume, stress resistance of the yeast, fine golden crust, soft honeycomb dough, fragrance and flavour typical of natural fermentation, easy to digest, long-lasting freshness, and this is when it can be called powder mother yeast.