Friessinger dry yeast for pizza

Our dry baker's yeast is particularly suitable for long dough fermentation, is very productive and has a particularly high leavening power. The dry yeast ensures gentle fermentation with only 3 g per kg of flour. This makes the pizza particularly digestible. In contrast to other dry yeasts, the dough does not turn sour even after 24 hours of maturing. 14 g of dry yeast is equivalent to one cube (42 g) of fresh yeast.