Yeasts

Sourdough, both in baking and pastry and in pizza making, allows for natural fermentation that results in more digestible doughs and more distinct flavors.
“Mother yeast” is used as a starting point for the production of yeast with specific peculiarities depending on the uses, the strength of which is to have achieved standardization of quality.
For the creation of the yeast line, the Agugiaro&Figna group also collaborated with the Faculty of Biology and Genetics of the University of Parma, with whom various studies and research were carried out that lasted for as long as 4 years. The A&F Group boasts the distinction of being the first Italian mill to come up with true dehydrated sourdough starter for pizza.