In the preparation of pizza, each ingredient has its importance.

Joining them in the dough is a skill game that is up to the pizzaiolo lead to have the best possible result: a pizza as well as good, light and digestible.

To occupy an important role is certainly yeast.

The type chosen, along with other factors such as temperature, time, hardness of flour contribute to the fundamental process of leavening.

Through the latter the enzymatic development of flour is implemented, i.e. the increase in volume of the dough caused by the fermentative action of yeast that produces carbon dioxide and remains blocked in the structure of gluten.

In recent times, attention has been rediscovered to more natural yeasts full of flavors and scents of the past.

Following this goal, Molino Vigevano has created a professional yeast line for pizza and bread.

In this line you can also find Biolievito, obtained from the fermentation of soft wheat flour type “00” Manitoba bio, rich in vital germ and with addition of organic beer yeast.

The dough will be fragrant and unmistakable.

The wheat germ improves the organoleptic and nutritional characteristics of the product.

And it is possible to add Biolievito directly to the flour without the need to dissolve it first in water.

The origin from organic farming guarantees a natural leavening without adding any other yeast.

Using Biolievito you will increase the digestibility, aroma, fragrance, preservation and appeal of all your yeasts, both sweet and salty.