Active Dry Yeast 500 g — Molino Spadoni
Active dry brewer's yeast in granules from Molino Spadoni in the professional 500 g format (case of 20). It is natural Saccharomyces cerevisiae yeast, ready to use without rehydration: 7 g have the same leavening power as a 25 g cube of fresh yeast. Ideal for Neapolitan and Roman pizza, focaccia, bread and rich leavened doughs, it delivers the stable, predictable fermentation that high-volume kitchens need.
What is dry brewer's yeast
Dry yeast is fresh yeast that has been dehydrated into granules, concentrating the live Saccharomyces cerevisiae cells in a dormant state. Unlike fresh yeast it does not require refrigeration and keeps its leavening power far longer, while behaving identically once it meets flour and water. The granular instant format dissolves directly in the dough with no preliminary activation, making the daily workflow faster and more consistent in a busy bakery or pizzeria.
The producer: Molino Spadoni
This yeast is produced by Molino Spadoni, the historic mill of Coccolia in the province of Ravenna, owned by the Spadoni family since 1921. Across three generations – from Livio to Libero and today Leonardo – the company has grown into a national reference for special flours and mixes, and is an official AVPN (Associazione Verace Pizza Napoletana) supplier. Its know-how in the world of leavening makes this dry yeast a reliable choice for professionals.
Technical characteristics
The product is supplied in granules packed in a protective atmosphere, which preserves the leavening strength of the live cells until the bag is opened. The ingredient list is short and clean: natural yeast (Saccharomyces cerevisiae) and the emulsifier sorbitan monostearate (E491), which improves rehydration of the granules in the dough. The 500 g professional bag is the foodservice format, supplied in a case of 20 units for efficient stock management.
Professional uses
For direct long-fermentation pizza doughs, use roughly 1-2 g of dry yeast per kg of flour and prove 8-24 hours; for fast same-day doughs, increase to 5-7 g per kg. Blend the granules directly into the flour before adding water. The yeast is equally suited to focaccia, pizza in pala and pizza al taglio, sandwich bread, and to long-proofed pastries when paired with strong flours (W 300 and above). In every case it provides regular, reproducible rising, which is decisive for kitchens that need to standardise output across services.
Pairings
Pair the yeast with a professional Tipo 00 pizza flour (such as Caputo Blu Pizzeria or Le 5 Stagioni) for Neapolitan and contemporary doughs, with durum wheat semola rimacinata for Apulian breads and focaccia, and keep a fresh yeast on hand for recipes that call for it. For sweet leavened products combine it with a strong panettone-type flour.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubünden (Chur, Davos), shipping within 24-48 hours via partner couriers (Swiss Post, Planzer, Galliker). Tailored for restaurants, pizzerias, hotels, bakeries, pastry labs, Italian grocery stores and private customers across the country.
Who it is for
This 500 g professional dry yeast is designed for pizzaiolos, bakers, pastry chefs and restaurateurs who knead every day and need a long-keeping, easy-to-dose leavening agent with consistent results. Over 1,500 chefs and pizzaiolos in Switzerland choose LAPA every morning.
