PATER® Pizza

Pater® Pizza contains live lactic ferments and yeasts typical of the original microflora of the Sourdough.

It's a dehydrated mix which encloses all the characteristics and functions of the sourdough.

Ideal for preparing pizzas, such as the classic pizza or the Neapolitan-style pizza and focaccias, such as the Ligurian focaccia and the Roman focaccia.

Gives to the finished products great meltability and special aromas typical of sourdough, an improved chewability and freshness that lasts for a long time.

Il Granaio delle Idee: natural enzymes and mixes for baking and pastry making

Pater® Pizza is the result of the know-how of Il Gramaio delel Idee Srl, a company specialized in the formulation of natural mixes for professional baking and pastry making. For more than twenty years, the company has put its experience at the service of all the artisans in the world of the White Art who seek only top quality ingredients and strictly without chemical additives.

Pater® Pizza: all the functions of the sourdough in a dehydrated blend

How to use it:

Recipes with Pater® Pizza are accessible from the QR code on the bag.

Pater® Pizza should be dosed at 10% of the weight of the flour, then adding the ingredients of the preferred recipe (flour, water, salt, brewer's yeast). Dough temperature: 28°C.

The live lactic ferments and yeasts contained in Pater® Pizza have a reduced gas-forming power, just like those of fresh sourdough. It is therefore always necessary to add the brewer's yeast in the same quantity usually used.

Pater® Pizza can be combined with an infinite variety of flours.

Dehydrated wheat flour, Live Lactic Ferments, Saccharomyces, Enzymes.

May contain soy, mustard.