Dry yeast from the Lecker company, from organically grown raw materials. A nutrient solution of organic grains, pure spring water and selected enzymes.
It is suitable for use as a leavening agent when baking your pastries. The more dehydrated the yeast, the smaller ratio it needs to do its job. It is a product of certified organic cultivation, where pesticides and chemical fertilizers have not been used during its production.
Keep in a cool and dry place.
Each sachet corresponds to 25g of fresh yeast for 500g of flour.
| Per 100g |
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Dry yeast*. * = organic product. Net Weight: 9g
Description
Dry yeast from the Lecker company, from organically grown raw materials. A nutrient solution of organic grains, pure spring water and selected enzymes.
It is suitable for use as a leavening agent when baking your pastries. The more dehydrated the yeast, the smaller ratio it needs to do its job. It is a product of certified organic cultivation, where pesticides and chemical fertilizers have not been used during its production.
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This product contains gluten under 20ppm concentration. Suitable for people suffering from celiac disease.
This product is free from lactose. Suitable for people with lactose intolerance.
This product contains salt in concentration lower than 0,12g per 100g of the product.
This product contains salt in concentration lower than 0,005g per 100g of the product.
Product of certified production according to the good practices of organic agriculture without the use of chemical additives and pesticides.
This product contains sugar in concentration lower than 0,5g per 100g of the product.
This product is in accordance with a strict vegetarian diet, free from raw materials of animal origin.
This product is in accordance with a vegetarian diet. It does not contain meat and fish.
Product of Protected Designation of Origin. Identification of the product regarding the place, region or country of origin, its quality and characteristics, as well as the guarantee of its production within a limited geographical production.
