PRODUCT FOR FERMENTING BAKERY AND PASTRY DOUGHS AND THE USE THEREOF

摘要

The product consists of granules (1) having a core (11) of dry active yeasts and a hydrophobic and homogenous cover (12) with a melting point ranging between 15 and 80 DEG C. The dry active yeasts forming the core (11) are preferably of the species Saccharomyces Cerevisiae. The cover (12) isolates and protects the dry active yeasts and may comprise inert fatty matter, fatty acids, food quality waxes or a mixture thereof.