BALANCED LIEVITO MADRE
THE INDISPENSABLE ALLY FOR BAKERY PROFESSIONALS.
Natural sourdough was the main form of leavening until the Middle Ages and its origins seem to go back to Ancient Egypt, where it occurred almost by accident, but today it is impossible to imagine the art of Italian baking without it. Lievito madre natural yeast is a spontaneously fermented mixture of water and flour in which there is an indigenous and extremely complex spontaneous growth of different strains of lactic acid bacteria and yeasts.
Our Lievito madre natural yeast contains several wild families of yeasts (Saccharomyces and Candida) and lactic acid bacteria (plantarum, brevis, sanfranciscensis) that reproduce spontaneously with competitive and mutualistic growth. This spontaneous reproduction and the constant control by our microbiology laboratory ensure that these families remain balanced in their growth, guaranteeing the right balance between pH and acidity and ensuring their stability over time, making it easier to produce baked goods with an unmistakable authentic taste.
BALANCED LIEVITO MADRE
THE INDISPENSABLE ALLY FOR BAKERY PROFESSIONALS.
Natural sourdough was the main form of leavening until the Middle Ages and its origins seem to go back to Ancient Egypt, where it occurred almost by accident, but today it is impossible to imagine the art of Italian baking without it. Lievito madre natural yeast is a spontaneously fermented mixture of water and flour in which there is an indigenous and extremely complex spontaneous growth of different strains of lactic acid bacteria and yeasts.
Our Lievito madre natural yeast contains several wild families of yeasts (Saccharomyces and Candida) and lactic acid bacteria (plantarum, brevis, sanfranciscensis) that reproduce spontaneously with competitive and mutualistic growth. This spontaneous reproduction and the constant control by our microbiology laboratory ensure that these families remain balanced in their growth, guaranteeing the right balance between pH and acidity and ensuring their stability over time, making it easier to produce baked goods with an unmistakable authentic taste.
MULTIPLE BENEFITS:
IN LEAVENING
Improved stability
Tolerance in production process
Acts as a natural improver
Greater elasticity of the dough
Greater dough development
THE FINISHED PRODUCT
Increased shelf-life
Higher digestibility
Improves nutritional values
Unique aroma and flavour
Crunchy crust and soft, open crumb
IN LEAVENING
Improved stability
Tolerance in production process
Acts as a natural improver
Greater elasticity of the dough
Greater dough development
THE FINISHED PRODUCT
Increased shelf-life
Higher digestibility
Improves nutritional values
Unique aroma and flavour
Crunchy crust and soft, open crumb
ARTISANAL METHOD, CERTIFIED AND CONTROLLED PRODUCTION
PRODUCTION TAKES PLACE IN OUR MILL IN SOUTH TYROL DIRECTLY.
Here at our mill, using only the purest mountain water and carefully selected grains, ground by ourselves, we have created the basis from which EVA was born, our lievito madre natural yeast with all its unique organoleptic characteristics, which we lovingly store in special cloths and tie with a strong rope, as tradition dictates.
Even now, everyday in our factory, we refresh the lievito madre only with water and flour, and this is done in a specially protected environment where hygiene, time and temperature are carefully controlled. Only in this way, together with our in-house microbiology laboratory, are we able to guarantee healthy, balanced and constant growth of the microorganisms in EVA. After 36 hours of leavening and several refreshments, the yeast we produce in our factory is ready to be reduced to powder by a gentle drying process, thus maintaining its stability and balance and giving life to our product lines.
ARTISANAL METHOD, CERTIFIED AND CONTROLLED PRODUCTION
PRODUCTION TAKES PLACE IN OUR MILL IN SOUTH TYROL DIRECTLY.
Here at our mill, using only the purest mountain water and carefully selected grains, ground by ourselves, we have created the basis from which EVA was born, our lievito madre natural yeast with all its unique organoleptic characteristics, which we lovingly store in special cloths and tie with a strong rope, as tradition dictates.
Even now, everyday in our factory, we refresh the lievito madre only with water and flour, and this is done in a specially protected environment where hygiene, time and temperature are carefully controlled. Only in this way, together with our in-house microbiology laboratory, are we able to guarantee healthy, balanced and constant growth of the microorganisms in EVA. After 36 hours of leavening and several refreshments, the yeast we produce in our factory is ready to be reduced to powder by a gentle drying process, thus maintaining its stability and balance and giving life to our product lines.
A YEAST FOR EVERY MASTER
TO MEET THE VARIOUS MARKET REQUIREMENTS WE HAVE CREATED SEVERAL PRODUCT LINES DISCOVER THEM ALL.
EVIVA
THE ONLY TRUE SUBSTITUTE FOR LIEVITO MADRE
Our innovative solution for bakery professionals who want a true substitute for lievito madre natural yeast. It enables the production of a variety of authentic bakery products while maintaining their production characteristics.
EVIVA
THE ONLY TRUE SUBSTITUTE FOR LIEVITO MADRE
Our innovative solution for bakery professionals who want a true substitute for lievito madre natural yeast. It enables the production of a variety of authentic bakery products while maintaining their production characteristics.
FINUM
THE VERSATILE LIEVITO MADRE
Our innovative solution for bakery professionals based on lievito madre, which is versatile and combines practicality with the quality of a finished product. It adapts perfectly to different production needs and can be used in both live and still-yeast processes.
FINUM
THE VERSATILE LIEVITO MADRE
Our innovative solution for bakery professionals based on lievito madre, which is versatile and combines practicality with the quality of a finished product. It adapts perfectly to different production needs and can be used in both live and still-yeast processes.
OPTIMO
Our solution for bakery professionals based on inactive lievito madre for medium to large loaves. It is ideal for use as a natural improver and can be used for either direct or indirect doughs, adapting it to your production needs.
OPTIMO
Our solution for bakery professionals based on inactive lievito madre for medium to large loaves. It is ideal for use as a natural improver and can be used for either direct or indirect doughs, adapting it to your production needs.
FORTIS
Our solution for bakery professionals based on inactive sourdough starter for small to medium-sized loaves. It is ideal for use as a natural improver and can be used for direct or indirect doughs, adapting it to one's own production needs.
FORTIS
Our solution for bakery professionals based on inactive sourdough starter for small to medium-sized loaves. It is ideal for use as a natural improver and can be used for direct or indirect doughs, adapting it to one's own production needs.
OUR RECIPES FOR YOUR CUSTOMERS
RECIPES DESIGNED BY OUR EXPERT TECHNICIANS TO ENRICH YOUR RESULTS.
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TECHNICAL CONSULTATION
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