Primo Impasto

Mix for making fermented sweet pre-doughs, based on sourdough, emulsifier and predosed ingredients. Panettone and large yeast products should be finished with the preferred flour in the second dough. It enables the creation of a naturally fermented base with safe and balanced acidity. Easily customizable. Constancy and simplicity. Declinable in a variety of sweet leavened goods. Aromatic and organoleptic notes typical of sourdough. Long maintenance of the cooked product.

Suitable for:
large double-stage leavened dough:panettone, pandoro, doves, sweet buns, rose cake, bussolà;
Leavened breakfast and fried single-dough products: croissants, croissants, krapfen, fried doughnuts, small breakfast Venetian blinds, maritozzi

Ingredients:
TOMATO WHEAT flour type 00, sugar, dried sourdough starter (8 percent), emulsifiers: mono- and diglycerides of fatty acids; dextrose, natural flavor, salt, food enzyme (amylase), flour treatment agent: ascorbic acid. May contain traces of soy, egg, milk, sesame seeds.