Caputo Lievito Secco Attivo 100 g: the active dry yeast from the Neapolitan mill, chosen by professional pizzerias and bakeries that demand reliable, consistent results.
Pizzerias and bakeries working at high volume need technical ingredients they can count on, with predictable results every single time. Caputo Lievito Secco Attivo in the 100 g format is designed for operations where fermentation is central to the production process and inconsistency is not an option.
Caputo is the benchmark for professional Neapolitan flour - a name that pizzaiolos across Europe associate with well-structured doughs and controlled proving. Choosing yeast from the same producer means working with a range of products developed with a coherent approach to Italian foodservice. This format integrates easily into the workflow of pizzerias, bakeries and restaurants that make their own bread and dough in-house.
Caputo Lievito Secco Attivo 100 g: the active dry yeast from the Neapolitan mill, chosen by professional pizzerias and bakeries that demand reliable, consistent results.
