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Without gluten
Without gluten
Gluten-free yeast Schar.
Dehydrated yeast, emulsifier: E-491.
The most important ingredient for making bread is yeast. Thanks to its action, the dough rises and becomes fluffy and elastic. For your recipes, you can choose between dry yeast or fresh yeast, paying attention to the different preparation methods. Dry yeast is incorporated directly into the flour and mixed with the other ingredients of the recipe. On the other hand, fresh yeast should be dissolved in water or milk before incorporating it into gluten-free flour. Make sure the liquid you pour into the dough is warm, but never exceeds 40 °C; also, the fresh yeast must be completely dissolved before adding the sugar or fats included in the recipe. The effect of yeast is reduced if it comes into contact with these ingredients while still in solid state. Fermentation depends mainly on temperature. For an ideal result, let the dough rest at room temperature.
2 sachets of 10g
Gluten-free yeast Schar.
Dehydrated yeast, emulsifier: E-491.
The most important ingredient for making bread is yeast. Thanks to its action, the dough rises and becomes fluffy and elastic. For your recipes, you can choose between dry yeast or fresh yeast, paying attention to the different preparation methods. Dry yeast is incorporated directly into the flour and mixed with the other ingredients of the recipe. On the other hand, fresh yeast should be dissolved in water or milk before incorporating it into gluten-free flour. Make sure the liquid you pour into the dough is warm, but never exceeds 40 °C; also, the fresh yeast must be completely dissolved before adding the sugar or fats included in the recipe. The effect of yeast is reduced if it comes into contact with these ingredients while still in solid state. Fermentation depends mainly on temperature. For an ideal result, let the dough rest at room temperature.
2 sachets of 10g
