This is a dried yeast obtained by mixing only water and typw '0' flour, giving the same properties as if produced with yeast.

This inactive yeast helps reduces mix times and creates a more extensible dough with improved pan flow. It consists of yeast cells that are no longer living or active so they cannot produce any of the effects of live yeast, such as fermentation.

Typically, inactivated yeast is added to baked goods to enhance a product’s nutrition profile. The ingredient also functions as a reducing agent and can supplant L-cysteine hydrochloride use.

This product is a non active yeast. 

This product is called the Ancient mother yeast. 

Since the beginning, Molino caputo has always sought to preserve and improve upon the great tradition of Neapolitan flour and its products, from pizza to desserts, from bread-making to pasta. In everything we do, we follow tradition and respect its values: from the wheat mixture, the purity of our flours always additive-free -- and the making of a simple but high quality product.

Pasta from the Dolomites, Trentino, Italy