Levapan® Fresh Yeast

Biological leavening agent that produces CO2 through fermentation in the dough, both savory and sweet.

It is the result of yeast cultures chosen especially for baking, accentuating the characteristics of aroma, volume and nutritional value of bread.

Features and benefits

  • Retains more moisture in the bread.
  • Easy dosage.
  • Greater gasification power.
  • Faster fermentation in cold and hot climates.

Presentations

Pack of 500 gr.

Useful life

40 days.

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