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Lievito Madre 1kg (Mothers Yeast) 1kg

Lievito Madre 1kg (Mothers Yeast) 1kg

  • Product description

    ● The Oro di Macina yeasts are the only ones made with 100% Italian Soft Wheat Risciola and vital wheat germ , stone ground. They are made through a slow and careful refreshment and drying process that keeps all the organoleptic characteristics of the natural yeast unaltered, thus ensuring a long shelf life . The Oro di Macina yeasts ensure digestibility and an authentic aromatic bouquet : they are the ideal choice for professionals who do not want to give up the benefits and tradition of natural yeast, saving precious time.


    ● Technical details, leavening and recommended doses: the Oro di Macina di Molino Vigevano mother yeast is in powder and can be added directly to the flour without the need to dissolve it in water . The leavening of Oro di Macina mother yeast varies and depends on the quantity of brewer's yeast used as a trigger. Dose: 100 g of yeast per 1 kg of flour (10% of mother yeast on the weight of the flour). Available in packs of 1 kg.


    ● Specific characteristics: the Risciola wheat  is a traditional variety of soft wheat grown in Italy since 1500. It is part of the ancient grain family and the seeds have not been crossed or modified over the years. Today it is cultivated in the south of Italy, in an integrated agriculture regime by farmers who have joined the social innovation project of the Lo Conte Group, Community of Ancient Grain Risciola - Irpinia .


    ● With Molino Vigevano yeasts you will give your dough unique aromas and taste, also thanks to the presence of vital wheat germ , the heart of the grain and the most nutritious part: it is a real mine of health.because it is rich in vitamins A , B , E and D , iron , magnesium and potassium.

  • About the brand

    Since 1936 Molino Vigevano is the market leading brand in the field of high quality blends based on flour that can be used for sweet and savoury preparations. The flagship product is Oro di Macina a flour made using the traditional Italian milling techniques dedicated to pizza chefs, pastry chefs and bakers who only want high quality products.


    Thanks to an exclusive patented process involving the cold and stone milling extraction, Molino Vigevano flours preserve the vitality and the active ingredients of the wheat germ. In this way, unlike other competing products, the germ is not toasted by the extraction process so that a golden dust can be obtained which, added to a selection of the best flour, makes it easier to work with and makes the dough more fragrant, tasty, digestible and light with a unique golden colour.

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