Caputo Professional Dry Yeast for Long Fermentation

Caputo dry yeast delivers reliable fermentation for doughs that require extended proofing, such as Neapolitan pizza or artisan bread. Unlike fast-acting yeasts that peak quickly, this strain remains active over long periods, allowing the dough to develop flavour and texture gradually. The yeast cells consume sugars in the flour, releasing carbon dioxide that expands the gluten network, creating an open, airy crumb without altering the taste of the dough.

To use, the yeast can be mixed directly with flour or dissolved in water before adding to the dough. This flexibility suits both direct and indirect dough-making methods. Once incorporated, the yeast begins its slow fermentation, which can extend up to 48 hours, depending on the recipe and ambient conditions. The process requires no special equipment—only time and consistent temperature control to ensure even rising.

The 100 g pack is made from Saccharomyces cerevisiae, a strain selected for its stability and performance in professional kitchens. The packaging is designed to preserve freshness, with a resealable closure to protect the yeast from moisture and air after opening. This extends shelf life, reducing waste in high-volume operations.

Each pack weighs 100 g, a quantity that balances precision in scaling recipes with practicality for frequent use. The yeast is produced in Italy by Antico Molino Caputo, a manufacturer with a century of experience in flour and fermentation products. Its neutral taste ensures the final product reflects the ingredients and technique, rather than the yeast itself.

Store the yeast in a cool, dry place away from direct sunlight. Once opened, reseal the pack tightly to maintain activity. This product is tailored for professional bakeries, pizzerias and pastry kitchens where long fermentation is part of the workflow.

A minimum order of 300 packs applies.