Liquid Yeast processor
GL “S”, “M” and “L” Natural Yeast Generators are designed for the preparation and storage of natural yeast to be added to the final dough to a variable extent from 15 to 30%. They give fragrance, lightness and aroma to the baked product. They are particularly suitable for use in bakery, pastry and pizzeria craft workshops for qualified productions of small quantities.
From a sourdough starter base to which flour and water are added, the GL yeast generators make it possible to handle the natural yeast† to be added to dough safely
In our tradition, the sourdough starter is managed with a dough with a reduced hydration content (<50% water in the flour), other yeast management methods instead involve cream products with a 1:1 yeast-water ratio; in this way it is possible to reach high levels of acidity.
In order to preserve the product for a long time and be able to easily market it, the industry has created systems to dry both traditional sourdough and creamed sourdough: thus obtaining a product similar to flour with humidity <10%
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