Gluten Free Pastry Yeast
Gluten free It guarantees that the gluten content of the final product is equal to or less than 20 mg / kg
Dayelet Gluten Free Pastry Yeast comes as a white powder, with a slow and balanced reaction in the evolution of carbon dioxide.
Its function is to create enough gas to keep the shakes stable during resting and scrolling in the molds and then release the gas slowly, ensuring the balanced development of the doughs in the oven. In this way, the texture, the sponginess and the conservation improve remarkably. It also protects smoothies when left standing for long periods, before baking.
In pastry it is recommended to use in multiple recipes of biscuits, biscuit plates, muffins, muffins, gingerbreads, plum-cakes, shortbreads, fried doughs, etc., and always in doses of 10 to 30 grams per kilo of flour.
Sodium pyrophosphate, Sodium bicarbonate, Calcium carbonate, Salt.