Mama Viva (Lievito Madre / Mother Yeast)
- Pack
- 1kg
- Product code
- FLOURVG15
- Natural dried sourdough starter for savoury doughs
- Enhances flavour and aroma typical of long fermentation
- Supports stable dough structure and consistent development
- Enriched with patented Germe Madre® for deeper flavour
- Ready-to-use format with no refreshments required
- Ideal for pizza, focaccia, and professional bakery applications
Prices and ordering
We don’t show prices or take orders online. Call the office or email us and quote FLOURVG15, and we’ll give you a price and arrange delivery.
Monday to Friday, 8:30am to 5:30pm. Customers with an account manager can also order through them.Ask about this product
Description
Premium dried sourdough starter developed for savoury doughs, produced through a natural fermentation and drying process to preserve the flavour, aroma, and character of traditional long leavening. Enriched with Molino Vigevano’s patented Germe Madre®, it enhances dough structure, consistency, and depth of flavour while offering professionals the practicality of a stable, ready-to-use ingredient.
HOW TO USE
When using M Ama® Viva , it is advisable to reduce the amount of yeast normally used by 50% . It is advisable to slightly increase the hydration of the dough to compensate for the product's high absorbency.
Recommended dosage: 3–6% of the weight of the flour
Allergens: Gluten. (Produced in a facility that processes eggs, milk, soy, peanuts, walnuts, hazelnuts, almonds, pistachios, sesame, mustard, lupin).
Storage: Store in a cool/dry place, at a temperature of 18°/20°C and a maximum humidity of 45% to ensure perfect performance.
Molino Vigevano
The defining characteristic of the Molino Vigevano range is its high content of vital wheat germ — the true heart of the grain and a natural source of essential nutrients. Wheat germ enhances dough performance, contributing aroma, flavour, lightness, and a distinctive golden colour. Naturally rich in minerals such as calcium, phosphorus, and magnesium, as well as vitamins, wheat germ supports overall nutritional value. It also promotes full dough maturation and improves workability, helping to achieve consistent, high-quality results during processing. Molino Vigevano employs a patented production method that preserves the vitality and active components of the wheat germ through cold extraction and traditional stone grinding, ensuring stability, performance, and authenticity in the final flour.
