{"id":3012,"date":"2022-06-17T08:36:56","date_gmt":"2022-06-17T06:36:56","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/lemady\/"},"modified":"2022-06-17T08:36:56","modified_gmt":"2022-06-17T06:36:56","slug":"lemady","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/es\/news-3\/lemady\/","title":{"rendered":"Lemady"},"content":{"rendered":"\n<div class=\"stripe-one-col-media fullwidth\">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/pizza.jpg\" alt=\"\" \/>\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>La espera se acab&oacute;. La mezcla LeMady para la fermentaci&oacute;n natural de masas de pizza ya est&aacute; disponible en un c&oacute;modo paquete de un kilogramo, que permite evitar el desperdicio y ofrece un rendimiento constante.<\/p>\n<p>LeMady es una levadura para pizza a base de levadura de masa madre realizada para todas las masas de pizza de media y larga fermentaci&oacute;n. Un producto que por s&iacute; solo consigue estabilizar los procesos de producci&oacute;n evitando el estr&eacute;s de elaboraci&oacute;n, alcanzando as&iacute; un mayor volumen durante la cocci&oacute;n, prolongando la vida &uacute;til de las masas y, al mismo tiempo, intensificando el rendimiento de aromas y sabores. Se destina a la preparaci&oacute;n de pizzas con una corteza alta, voluminosa y alveolada, y permite una masticabilidad f&aacute;cil y una textura friable, aportando digestibilidad y autenticidad.<\/p>\n<p>Siendo un producto natural, una vez abierto, el paquete se puede guardar en el frigor&iacute;fico durante quince d&iacute;as. La dosis recomendada es del 2% calculada sobre el peso de la harina. Por otro lado, si se desea una fermentaci&oacute;n r&aacute;pida, los t&eacute;cnicos recomiendan a&ntilde;adir levadura de cerveza. Adem&aacute;s del producto, la novedad es el pr&aacute;ctico saco multifilm de 1 kg, ideal para su uso en pizzer&iacute;as. Vamos a ver las caracter&iacute;sticas t&eacute;cnicas de la levadura LeMady. Es adecuada para obtener cortezas voluminosas y crujientes, y resulta ideal para elaborar pizzas contempor&aacute;neas.<\/p>\n<p>La seguridad y la calidad de LeMady est&aacute;n garantizadas en cuanto a rendimiento y resultados, ya que las levaduras no se elaboran simplemente seg&uacute;n recetas creadas por los centros de investigaci&oacute;n y desarrollo, sino que se analizan en laboratorios especializados de control de calidad.<\/p>\n<p>Muchos a&ntilde;os despu&eacute;s de su primer lanzamiento al mercado, el Grupo Agugiaro &#038; Figna Molini confirma su compromiso con la investigaci&oacute;n y la optimizaci&oacute;n de la calidad para mejorar y desarrollar la l&iacute;nea Le 5 Stagioni, adelant&aacute;ndose a las necesidades del mercado. De hecho, en 1985 el Grupo fue el primero en elaborar una l&iacute;nea de harina espec&iacute;fica para los artesanos de la pizza. En 1999 fue el primer Molino que elabor&oacute; levadura madre y una l&iacute;nea espec&iacute;fica de productos secos. LeMady conserva y desprende toda la dedicaci&oacute;n y pasi&oacute;n que el Grupo invierte en el estudio de nuevas harinas y levaduras que puedan ofrecer un rendimiento constante. Es el propio Riccardo Agugiaro, CEO del Grupo, quien explica la esencia de la l&iacute;nea Le 5 Stagioni: \u00abSe trata de la primera y m&aacute;s completa l&iacute;nea de harinas para pizza en Italia, que consta de distintas referencias dise&ntilde;adas y creadas para satisfacer las necesidades de cada pizzero. No tenemos un &uacute;nico producto estrella, sino que la alta calidad de la materia prima y la consistencia del producto hacen que la l&iacute;nea sea muy apreciada por los artesanos de la pizza italianos y extranjeros\u00bb.<\/p>\n<p>Adem&aacute;s de LeMady, la gama de levaduras Le 5 Stagioni incluye la levadura de cerveza seca, la levadura de cerveza seca instant&aacute;nea y la levadura de masa madre Naturkraft, que se subdivide a su vez en Naturkraft Verace y Naturkraft Pizza Naturale.<\/p>\n<\/div><\/div>\n<div class=\"shared-content \">\n            \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>LeMady es una levadura para pizza a base de levadura de masa madre realizada para todas las masas de pizza de media y larga fermentaci\u00f3n.<\/p>\n","protected":false},"author":1,"featured_media":1993,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[123],"tags":[],"class_list":["post-3012","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-3"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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