Made from special powdered Dried Mother Yeast, developed in collaboration with the Faculty of Biology and Genetics of the University of Parma, realized through an original and innovative technology. The natural drying of the Fresh Mother Yeast allows obtaining a product showing a perfect balance between yeasts and the best bacterial lactic strains. It is recommended for all types of dough. 

It is advised to use between 1%-3% of the amount of flour being used.

Also when using naturkraft to reduce the amount of brewers yeast by 20%.

Advantages:

it makes dough easier to roll out
it helps dough mature sooner and keep longer
it has exceptional resistance to high temperatures
it gives pizza an even, golden colour with no burned edges
End Results:

a crisp fragrant pizza with the typical flavour of mother yeast
a pizza base that remains crisp even when cold
a pizza extremely easy to digest