The dried yeast, also called Criscito, is a natural product made by mixing water and '0' type soft wheat flour and acidified by a complex of yeasts and lactic bacteria, able to start dough fermentation for bakery and pastry products. Since the drying deactivates the yeast, Criscito needs to be reactivated by adding to the dough an active yeast - the one commonly used. 20 to 50 grams of criscito per each kilo of flour are needed, in addition to the normal yeast.
This product makes the preparation of baked products with a natural (mixed) leavening relatively simple: no more starter refreshments, waiting days, and conservation problems. The quality of your bakery products will improve: more pleasant taste and smell, longer freshness, and greater digestibility.