{"id":4435,"date":"2022-06-17T08:36:56","date_gmt":"2022-06-17T06:36:56","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/non-categorise\/levure-lemady\/"},"modified":"2022-06-17T08:36:56","modified_gmt":"2022-06-17T06:36:56","slug":"levure-lemady","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/fr\/nouvelles\/levure-lemady\/","title":{"rendered":"Levure LeMady"},"content":{"rendered":"\n
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LeMady<\/a> est une levure de pizza \u00e0 base de levure m\u00e8re pour toutes les p\u00e2tes \u00e0 pizza \u00e0 lev\u00e9e moyenne et longue. Il s’agit d’un produit qui, \u00e0 lui seul, stabilise les processus de production en \u00e9vitant le stress de la transformation, en obtenant un plus grand volume lors de la cuisson, en prolongeant la dur\u00e9e de vie des p\u00e2tes et, en m\u00eame temps, en am\u00e9liorant le rendement des ar\u00f4mes et des saveurs. Il est destin\u00e9 \u00e0 la pr\u00e9paration de pizzas \u00e0 la cro\u00fbte alv\u00e9ol\u00e9e, volumineuse et haute, permettant une mastication facile, une consistance friable et apportant de la digestibilit\u00e9 et de l’authenticit\u00e9.  <\/p>\n

S’agissant d’un produit naturel, une fois l’emballage ouvert, il peut \u00eatre conserv\u00e9 au r\u00e9frig\u00e9rateur pendant une quinzaine de jours. La dose recommand\u00e9e est de 2% calcul\u00e9e sur le poids de la farine. En revanche, si l’on souhaite une lev\u00e9e rapide, les techniciens recommandent d’ajouter de la levure de bi\u00e8re. La nouveaut\u00e9, en plus du produit, c’est le sac multi-films d’un kilo, tr\u00e8s pratique, id\u00e9al pour les pizzerias. Voyons les caract\u00e9ristiques techniques de la levure LeMady. Elle permet de d\u00e9velopper des cro\u00fbtes volumineuses et une cro\u00fbte croustillante ; id\u00e9ale pour la r\u00e9alisation de pizzas contemporaines. <\/p>\n

La s\u00e9curit\u00e9 et la qualit\u00e9 de LeMady sont garanties en termes de performances et de r\u00e9sultats, car les levures ne sont pas simplement fabriqu\u00e9es selon des recettes \u00e9labor\u00e9es par les centres de R&D, mais sont test\u00e9es dans des laboratoires de contr\u00f4le de la qualit\u00e9 d\u00e9di\u00e9s.<\/p>\n

Des ann\u00e9es apr\u00e8s son premier lancement sur le march\u00e9, le groupe Agugiaro & Figna Molini confirme son engagement dans la recherche et l’optimisation de la qualit\u00e9 afin d’am\u00e9liorer et de faire \u00e9voluer la ligne Le 5 Stagioni, en anticipant les besoins du march\u00e9. En effet, en 1985, le Groupe a \u00e9t\u00e9 le premier \u00e0 d\u00e9velopper une ligne de farine sp\u00e9cifique pour les artisans pizza\u00efolos. En 1999, il a \u00e9t\u00e9 le premier Molino \u00e0 produire du levain et une ligne sp\u00e9cifique de produits secs. LeMady conserve et lib\u00e8re tout le d\u00e9vouement et la passion du groupe Molitorio dans l’\u00e9tude de nouvelles farines et levures capables d’offrir des performances constantes. C’est Riccardo Agugiaro, PDG du groupe Molitorio, qui d\u00e9crit l’essence des 5 Saisons : \u00ab\u00a0Il s’agit de la premi\u00e8re et de la plus compl\u00e8te ligne de farines pour pizzas en Italie, compos\u00e9e de diff\u00e9rentes r\u00e9f\u00e9rences con\u00e7ues et cr\u00e9\u00e9es pour r\u00e9pondre \u00e0 toutes les exigences des pizza\u00efolos. Nous n’avons pas de produit phare, mais la haute qualit\u00e9 de la mati\u00e8re premi\u00e8re et la constance du produit font qu’il est tr\u00e8s appr\u00e9ci\u00e9 par les artisans pizza\u00efolos italiens et \u00e9trangers\u00a0\u00bb.
Outre LeMady, la gamme de levures 5 Seasons comprend : la levure de bi\u00e8re s\u00e8che, la levure de bi\u00e8re s\u00e8che instantan\u00e9e et la levure m\u00e8re Naturkraft, elle-m\u00eame subdivis\u00e9e en Naturkraft Verace et Naturkraft natural pizza. <\/p>\n

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L’attente est termin\u00e9e. Le m\u00e9lange LeMady pour p\u00e2te \u00e0 pizza au levain est disponible dans un emballage pratique d’un kilogramme afin d’\u00e9viter le gaspillage et d’offrir un rendement constant. <\/p>\n","protected":false},"author":1,"featured_media":1992,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[172],"tags":[],"class_list":["post-4435","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nouvelles"],"acf":[],"yoast_head":"\nLevure LeMady - Pizza Stories<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzastories.le5stagioni.com\/fr\/nouvelles\/levure-lemady\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Levure LeMady - Pizza Stories\" \/>\n<meta property=\"og:description\" content=\"L'attente est termin\u00e9e. 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