Let us answer this in details: The raw material – in normal traditional industrial production, molasses is used as food for yeast, in practice a by-product of beet processing, not organic, with an average value of € 200.00 per ton ( source ASSITOL ) ; for our liquid yeast, on the other hand, we use one of the most important sugars, used in nature as a source of energy, both by animals and plants, organic dextrose , whose average cost is 25/30 times more expensive than molasses.
Then there are the high quality amino acids. The yeasts contained in our cream, in order to replicate themselves, need what, in scientific language, we call a source of nitrogen . We use for this purpose, yeast autolysate of our production, while ammonia is used in traditional industrial production.
Technology and Research – to guarantee the hygiene, purity, fragrance and high efficacy of the liquid yeast , we have chosen to favor quality over quantity, with much lower production yields than using traditional industrial methods.

Absolutely not. Our liquid yeast actually allows you to achieve the results of a pro. What you need is a good recipe. Take care on the pitching rate and the liquid yeast will do the rest.

Unless you are in particular pathological situations, such as, for example, renal failure, gout, mycosis, candida, colitis, (consult your doctor), the liquid yeast is food itself, and is characterized by an abundance of important nutrients such as : potassium, calcium, phosphorus, magnesium, iron, zinc, selenium, chromium, B vitamins (especially B1 and B12).

It contains malt, therefore it contains also some gluten from it.

No.

No. liquid yeast is not an allergen.

It is not dry yeast but a fresh live liquid yeast . It must be diluted in water at temperatures below +28 ° C. Higher temperatures may damage it irreversibly.

Nothing wrong with that. The use of a larger quantity than recommended, positively affects the aroma and fragrance and further improves the digestibility of the final product.

The liquid yeast should be kept in the refrigerator, between +2 and +4 ° C; If once it is opened you risk contamination. For around 1-2 weeks you may use the rest of it with low risk of contamination if it is kept in refrigerator.

This phenomenon is absolutely normal as the liquid yeast is “alive”. During the reproductive phase, the cells of the liquid yeast accumulate trehalose, a sugar that provides them with energy. The yeast, during its metabolism, slowly assimilates the sugar, producing small amounts of carbon dioxide. In the event that the vial has been overfilled, the carbon dioxide is released upon opening, pushing the liquid yeast outside, a bit like a carbonated drink. This phenomenon should not cause any concern. Instead, it should be considered a sign of great vitality.