Yeast Lievito, Baking Ingredients

For incredibly dependable rises every time you bake, this dry yeast from Mulino Caputo is the answer. For nearly 100 years, Mulino Caputo has been a trusted flour source for Neapolitan pizza makers and bakers across Italy. The secret is thier yeast, which is specially formulated to perform well under any conditions. For short rises or long, this dry yeast consistently delivers results. It’s gluten-free and made using only natural ingredients, making it easier on the stomach than chemically derived yeast.Mulino Caputo’s yeast is produced using Italian molasses and is never fed with chemicals, so it’s easily digested. It can be used in any recipe that calls for active dry yeast, and its power really shines in long-fermentation doughs like traditional Neapolitan pizza and artisan breads. The yeast will continue to do its job over 48 hours or more, giving the dough time to develop a more complex flavor and refined texture.Ingredients: Bakers' yeast (Saccharomyces Cerevisiae), emulsifier (Sorbitan Monostearato E491).
For incredibly dependable rises every time you bake, this dry yeast from Mulino Caputo is the answer. For nearly 100 years, Mulino Caputo has been a trusted flour source for Neapolitan pizza makers and bakers across Italy. The secret is thier yeast, which is specially formulated to perform well under any conditions. For short rises or long, this dry yeast consistently delivers results. It’s gluten-free and made using only natural ingredients, making it easier on the stomach than chemically derived yeast.

Mulino Caputo’s yeast is produced using Italian molasses and is never fed with chemicals, so it’s easily digested. It can be used in any recipe that calls for active dry yeast, and its power really shines in long-fermentation doughs like traditional Neapolitan pizza and artisan breads. The yeast will continue to do its job over 48 hours or more, giving the dough time to develop a more complex flavor and refined texture.

Ingredients: Bakers' yeast (Saccharomyces Cerevisiae), emulsifier (Sorbitan Monostearato E491).

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For incredibly dependable rises every time you bake, this dry yeast from Mulino Caputo is the answer. For nearly 100 years, Mulino Caputo has been a

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