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Paneangeli Dried brewer’s yeast for pizza dough, biga and poolish - (3 x 7g)

The Italian pizza maker’s secret to a light and airy dough, an impressive cornicione and unrivalled flavour development. Paneangeli Lievito di Birra Mastro Fornaio is the iconic Italian dried brewer’s yeast (lievito di birra disidratato) that guarantees a controlled and vigorous rise in all your pizza doughs, focaccias and artisan breads.

Whether you opt for a quick, direct dough preparation or an advanced pre-ferment such as a Biga (a firm pre-ferment with 45–50% hydration for a nutty flavour and firm texture) or a Poolish (a liquid pre-ferment with 100% hydration for a mild flavour and a large, airy, hollow crumb); with Paneangeli Mastro Fornaio, you can activate the enzymatic action exactly as planned. Thanks to the special drying technique, you can mix this yeast directly into the flour (such as Manitoba or Tipo 00) without first dissolving it in water.
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Brief Highlights

  • Perfect for Biga & Poolish: Designed for both quick doughs and complex pre-ferments with a long proving time (24–48 hours).

  • Maximale Cornicione: Creates a light, puffed-up pizza crust with a fantastic hollow texture.

  • Ready to mix: No need to dissolve beforehand; simply mix the dry powder directly into the flour.

  • Convenient portion packs: Three individually wrapped 7g sachets for optimum freshness and consistent rising power.

  • Long Shelf Life: No inconsistent results or spoilage, as is the case with fresh yeast kept in the fridge.

Price
1.85 € 1.85 €
(Tax included)
Shipped directly from Italy. Delivery charge of €7.95 for orders up to €49.95. Free delivery on orders of €49.95 or more.

One pack contains 3 sachets of 7 grams. 

One 7-gram sachet is equivalent to 25 grams of fresh brewer’s yeast. Use a whole sachet for a quick prove with 500 grams of flour, or use micro-doses (1 to 2 grams) for a slow, cold prove lasting 24 to 48 hours with Biga or Poolish.

Baking tip: How do you measure out the ingredients for Biga & Poolish?

  • Instant Dough (2–4 hours’ proving at room temperature): 1 sachet (7 g) per 500 g of flour.

  • Poolish (100% hydration, 12–16 hours’ prove): Use approx. 1.5 to 2 grams of dried brewer’s yeast per 500 g of flour to develop a mild flavour and create extremely large air pockets in the crust.

  • Biga (50% hydration, 16–24 hours’ prove): Use approx. 1 to 2 grams of dried brewer’s yeast per 500 g of flour (e.g. pure Manitoba flour) for maximum structure, firmness and a crispy cornicione.

About the Paneangeli Brand

With over 80 years of history and its recognisable logo featuring two little angels, Paneangeli is Italy’s leading brand for baking ingredients and yeast. Italian home bakers and pizza chefs rely on Paneangeli’s consistent rising quality for their daily bread, pizza and sweet pastries.

Technical Specifications & Weights

  • Brand: Paneangeli (Cameo / Dr Oetker Group)

  • Product: Mastro Fornaio Brewer’s Yeast (Dried Brewer’s Yeast)

  • Net weight: 21 g (3 × 7 g sachets)

  • Quantity: 1 sachet (7 g) per 500 g of flour (replaces 25 g of fresh yeast).

  • Ingredients: Dehydrated yeast (Saccharomyces cerevisiae), emulsifier: sorbitan monostearate (E491).

  • Allergens: Gluten-free. May contain traces of milk, eggs, nuts and soya.

  • Nutritional values per 100g:

    • Energy: approx. 1510 kJ / 360 kcal

    • Fat: 5.7 g (of which saturated: 0.9 g)

    • Carbohydrates: 19 g (of which sugars: 0.5 g)

    • Fibre: 27 g

    • Protein: 44 g

    • Salt: 0.3 g

  • Packaging: Three sachets in a foil outer wrapper

  • Storage instructions: Store in a cool, dry place.