Lemady: Dried Wheat Sourdough for Professional Pizza Dough
Lemady is a leavening mix based on 91% dried wheat sourdough, developed by Agugiaro & Figna Molini for the Le 5 Stagioni professional line. Used at 2 to 20 g per kg of flour together with baker's yeast, it gives pizza doughs with medium and long fermentation more volume in the oven, a pronounced open crumb, longer dough life and the unmistakable aroma of naturally leavened bread. Professional 1 kg bag, ambient storage below 25 °C.
What Is a Dried Sourdough Mix
Dried sourdough (pasta madre essiccata) is natural mother yeast that has been dried and inactivated: it no longer raises the dough on its own, but it brings the organic acids, aromatic compounds and fermented wheat proteins of a real sourdough. In Lemady it is combined with malted soft wheat flour, food enzymes (hemicellulase, amylase) and ascorbic acid as flour treatment agent. It does not replace baker's yeast: it works alongside it to stabilise the process and enrich flavour.
The Producer: Agugiaro & Figna Molini
Agugiaro & Figna Molini S.p.A., based in Collecchio (Parma), is one of Italy's leading milling companies and the producer of Le 5 Stagioni, the reference flour brand for professional pizzerias. In 1985 the group was the first in Italy to develop a flour line dedicated to pizza makers, and in 1999 it was the first mill to produce mother yeast and a dedicated line of dried sourdough products. Lemady is the direct evolution of that know-how.
Technical Characteristics and Dosage
Composition: 91% dried inactive wheat sourdough, malted soft wheat flour, food enzymes and ascorbic acid. Recommended dosage: 2-5 g per kg of flour for strong flours at standard hydration; up to 10 g per kg for medium-low protein, semi-wholemeal, wholemeal or high-hydration doughs; the label allows 2 to 20 g per kg according to need. Always combine with baker's yeast.
Professional Uses in the Pizzeria
Lemady is designed for medium and long fermentation doughs: classic Neapolitan with 8-12 hours of direct proofing at 20-22 °C, contemporary high-hydration canotto at 70-75% hydration, and pizza in pala romana with 24-72 hours of cold fermentation at 4 °C. It stabilises production when room temperature or flour batches vary, increases volume in the oven and extends the working life of dough balls during service.
For best results pair it with type 00 pizza flours such as Le 5 Stagioni with W 280-310, following the hydration of your style: 58-65% for direct same-day doughs, 65-75% with biga or cold fermentation.
Common Mistakes to Avoid
Do not use Lemady as the only leavening agent: the sourdough is inactive and always requires baker's yeast. Do not dose 20 g per kg on strong flours at standard hydration, where 2-5 g per kg is enough. Do not leave the bag open in a humid environment: store it tightly closed, in a cool and dry place below 25 °C.
Distribution and Logistics
Dry ambient product, no cold chain required. B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich), with direct distribution across Zurich, Winterthur, Bülach, Aargau, St. Gallen, Bern and Basel. For Ticino (Lugano, Mendrisio), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubünden (Chur, Davos), shipping within 24-48 hours with partner couriers such as Swiss Post, Planzer and Galliker.
Who It Is For
Neapolitan, contemporary and pala romana pizzerias, pizza al taglio shops, bakeries and restaurants with a pizza oven that want the aroma of sourdough with the reliability of a standardised professional product, as well as private customers passionate about long-fermentation home pizza.
