Le 5 Stagioni Lemady is a dried wheat sourdough blend (91%) designed to enhance pizza dough structure, aroma, and flavor. Ideal for high-hydration or long-fermentation doughs, it helps create better cell structure (alveolation) and volume.
This product is mindblowingly powerful as well as convenient and easy to use.
Suggested dosage is between 2g-20g per KG of flour. Use with addition of yeast, strong note; THIS PRODUCT IS NOT YEAST.
Key Features and Usage:
Composition: Contains dried wheat sourdough, malted wheat flour, and food enzymes (amylase, hemicellulase).
Benefits: Improves dough alveolation profile, elasticity, increases volume during baking, and enhances aroma and adds playful flavours.
Application: Suitable for all pizza and artisinal bread types, especially those requiring long fermentation or high hydration. This product improves spring, ideal for striving for bigger crusts.
Usage Rate: 2-5g per kg of flour for standard doughs, over 10g per kg for high-hydration or wholemeal flours.
Note: Lemady does not replace brewer's yeast.
Lemady is part of the Agugiaro & Figna Le 5 Stagioni range, a top brand for pizza, specialized in creating high-quality dough characteristics
SKU: GRA090
