The wait is over. LeMady mix for the natural leavening of pizza dough is now available in the convenient one-kilogram packaging that avoids waste and offers consistent yield.
LeMady is a pizza sourdough-based yeast intended for all medium and long leavening pizza dough. A product that by itself helps stabilize production processes by avoiding processing stress, thus achieving greater volume during baking, prolonging the shelf life of dough and, at the same time, enhancing aroma and flavor. It is meant for making pizzas with an alveolated, high and voluminous crust and allows easy chewability and crumbly texture, providing digestibility and genuineness.
Being a natural product, once opened, the packaging can be stored in the refrigerator for about fifteen days. The recommended dosage is 2% calculated on the weight of the flour quantity. If rapid leavening is desired, instead, technicians recommend adding brewer’s yeast. In addition to the product, the new feature is the convenient one-kilogram multifilm bag, ideal for pizzeria. Let’s look at the technical characteristics of LeMady yeast. It is suitable for obtaining voluminous and crispy crusts and is ideal for making contemporary pizzas.
The safety and quality of LeMady are guaranteed in performance and results because yeast is not simply made following the recipes developed by R&D centers, but it is evaluated in dedicated Quality Control laboratories.
Several years after its first market launch, the Agugiaro & Figna Molini Group confirms its commitment to research and quality optimization to improve and evolve the Le 5 Stagioni line, anticipating the needs of the market. In fact, in 1985 the Group was the first to develop a line of flour specifically designed for pizza artisans. In 1999, it was the first Mill to produce sourdough and a specific line of dried products. LeMady preserves and releases all the dedication and passion of the Milling Group in the study of new flours and yeasts that can deliver consistent performance. It is precisely Riccardo Agugiaro, CEO of the Milling Group, who talks about the essence of Le 5 Stagioni: “It is the first and most complete line of pizza flours in Italy consisting of various references that are designed and created to meet any need of each pizza maker. We do not have a single leading product, rather it is the high quality of the raw material and the consistency of the product that make the line highly appreciated by Italian and foreign pizza artisans.”
In addition to LeMady, dry brewer’s yeast, instant dry brewer’s yeast, and Naturkraft Mother Yeast, which in turn is subdivided into Naturkraft Verace and Naturkraft Pizza Naturale, are part of the Le 5 Stagioni yeast range.
