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The history of Natural Yeast goes back a considerable time: in fact it coincides with the origins of baking bread and the art of confectionery. A history of authentic tastes and great confectionery inventions. A tradition abandoned as time passed because production was complex and the fermenting dough had to be kept properly. Since 1932, the FRACCARO family has continued this historical course with enthusiasm and conviction.Natural Yeast is a compound obtained from the natural fermentation of flour and water in the presence of various micro-organisms which, by the process of fermentation, cause the dough to "rise". The main qualities deriving from using the Natural Yeast process are several: the organoleptic qualities of the product, such as Fragrance, Taste and Scent, are maintained for a long time, the product also acquires a natural softness, which makes it more digestible.