Kronjäst should be stirred into lukewarm dough liquid (about 36 ° C) or cold dough liquid (about 10 ° C) during cold fermentation. Next, mix with all the other baking ingredients before you work it all together until the dough is smooth and elastic.

This is a chilled product. Keep refrigerated below 5C.

Fresh Yeast (4 x 50g)

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