Dried Beer Yeast ideal to make mixtures that require a slow rise, such as pizza, bread and savoury cakes.
This yeast is only added to the flour, along with 2 teaspoons of sugar. For 500grams of flour must be 1 sachet. When using this yeast is necessary to the dough before baking.
Fresh yeast is a living micro-organism that starts to ferment when flour or sugar is added to it. This releases carbon dioxide, which makes the dough rise. Adding sugar to fresh yeast makes it easier to mix into the water and encourages it to ferment.
It\'s ideal for pizza dough, bread and baking.
Soft Wheat Flour Type 00 ideal for pizzas and medium leavening focaccias.
This “Pizza” flour of Molini Lario is obtained from the careful soft wheat blending to support medium leavening preparations. The gluten features and the strength of this flour make it ideal for medium leavened pizza and focaccias.
Soft Wheat Flour 00 ideal for bread, focaccia and fresh pasta.
The “Forte” Flour of the line I Grani del Lago, is obtained by carefully selected blend wheat. The natural amount of gluten content in this flour is ideal for handmade dough. This characteristic, combined with a short kneading time, makes this flour ideal also for the production of fresh pasta.
Soft Wheat Flour Type 00 ideal for biscuits, shortbread, tarts and sponge cakes.
This “La Friabile” flour of Molini Lario is obtained from a carefully selected soft wheat blending to support medium leavening preparations. The wheat used in this blend has low gluten content and is ideal for short leavening time and for the preparation of tender cakes and pastries.