Molino Dallagiovanna Instant Dry Yeast

A dough that rises well, from focaccia to pizza

A badly dosed yeast leaves a bitter taste and a tight crumb. This instant dry yeast is mixed directly into the flour, without prior dissolving, and suits long fermentations in the refrigerator. The 500 g bag goes with you through many batches.

What you will taste

• Texture: an open, airy crumb, a slightly crisp crust.
• Aromas: the dough smells of bread from the proof.
• Taste: no yeast bitterness, the wheat dominates.

How to use it

• Thick Genoese focaccia, with a Tipo 00 flour and a good drizzle of olive oil.
• Neapolitan pizza with a slow rise in the refrigerator, for a crust that puffs up.
• Ciabatta with an open crumb and a thin crust.

Where it comes from

Molino Dallagiovanna is a family house in Gragnano Trebbiense, in the province of Piacenza, in Emilia-Romagna. It was founded in 1832 as a grain trade, before opening its first mill in 1870. With more than 450 flours in its catalogue, it completes its range with this dry yeast.