Our organic yogurt.
The milk produced on the farm is pasteurized (85 ° C), then cooled and inoculated with selected ferments. It is then incubated for 12 hours at a temperature of 40 ° C, at the end of the incubation the product is refrigerated.
Creamy white product
MILK*, latic ferments.
(*) ORIGIN OF MILK:
ITALY, Friuli Venezia Giulia - from Organic Agriculture
Nutritional value for 100g / RI* for 100g
of witch satures
of witch sugar
* The RI (Reference Intake) are the reference intakes of an average adult (8400kj/2000kcal)