ORO DI MACINA POWDERED SOURDOUGH 1 KG - MOLINO VIGEVANO

Powdered sourdough for pizzerias and restaurants: Oro di Macina combines the convenience of direct use with the aroma of natural Italian fermentation.

Product features

• Made by naturally fermenting flour from 100% Italian Risciola Ancient Wheat.
• Enriched with Vital Wheat Germ, a source of vitamins A, B, E and D, iron, magnesium and potassium.
• Risciola Ancient Wheat is a soft wheat variety cultivated in Italy since the 1500s, unchanged over time and grown in Southern Italy under integrated farming practices.
• Slow refreshing and drying preserve its organoleptic properties, supporting long storage and high digestibility.
• Format: 1 kg package.

How to use

Add the sourdough directly to the flour without dissolving it first. The recommended dosage is 100 g per 1 kg of flour, equal to 10%. It is suitable for long natural fermentation, over 14 hours, or for short fermentation with added brewer’s yeast. Every 100 g is equivalent to 5 g of fresh yeast or 2 g of dry yeast.

Why choose it

A versatile professional solution for pizzas, focaccias, bread and leavened desserts. Oro di Macina powdered sourdough helps produce elastic, digestible and aromatic doughs, with straightforward handling for the everyday supply needs of pizzerias and restaurants across Europe.