Sourdough starter of "risciola" ancient wheat - 1 kg.

Sourdough starter of "risciola" ancient wheat - 1 kg.

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  • 03198-KG
Oro di Macina yeast is made of 100% stone ground Italian ancient risciola soft wheat and vital... more
Product information "Sourdough starter of "risciola" ancient wheat - 1 kg."

Oro di Macina yeast is made of 100% stone ground Italian ancient risciola soft wheat and vital wheat germ. The sourdough starter go through a slow process of constant refreshment and drying, that both maintains the organoleptic characteristics of the natural yeast and ensures a long preservation.

The sourdough "Oro di Macina" from Molino Vigevano comes as a powder and can be added directly to the flour, with no need to dissolve it in water first. The leavening of Oro di Macina di Molino's sourdough varies depending on the quantity of brewer's yeast used as a primer.

Dose: 100 gr. of sourdough per 1 kg. of flour (10% ratio sourdough / flour).

Allergens: the product contains gluten and is made in a factory where soy, milk and derivatives, lupine and sesame are processed as well.

Storage: it is recommended to store the sourdough in a cool and dry environment, at a temperature of 18°/20° C and a maximum humidity of 45%. Incorrect storage may compromise the leavening.

"Sourdough starter of "risciola" ancient wheat - 1 kg."
Manufacturer: Molino di Vigevano
Quantity: 1,0 kg

Molino di Vigevano

Helping people feel good, thanks to products and services designed to simplify and enhance life and work.

Making the best flours of tomorrow to simplify the lives of those who use them and improve the health of those who eat them, thanks to cutting-edge research into raw materials, processed with the latest technologies in respect of nature and people.

Our natural flours are the result of selected grains and of our milling art. The quality of natural flours excludes the use of additives and is a guarantee of health and well-being for those who choose to eat them every day. Selection of the raw material, innovation, high technological applied, control of every single lot are just some of the phases of our great daily commitment. We are a small mill and that's why we have plenty of time to take care of our flours.

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