Nucleo® 7 + 3
Concentrated mix for the typical Italian Dolomites rye bread with rye sourdough.
70% Nucleo® + 30% flour
With fennel, kummel and fenugreek seeds
With rye flour and rye sourdough, this semifinished bakery mix is perfect for making a tasty Puccia bread, the typical bread of the Italian Dolomites. This kind of bread was historically eaten in alpine huts, because it remains fresh for a long time. With this Nucleo® mix for bakery it is possible to produce rye breads with a dark colour and a rye flavour. The rye sourdough gives the baked goods a balanced flavour, made slightly spicy by the presence of fennel seeds, kummel and fenugreek.
Natural and clean label Nucleo®.
It is ideal for tasty crackers and biscuits too.
To simplify the work of the artisan baker, the Nucleo® dosage is studied to always obtain 10. In this way it is possible to quickly calculate the right quantity that the baker add to the flour. This Nucleo® has a 7+3 dosage, that is: 7 kg of Nucleo® + 3 kg of flour.
10 kg (COD 3081)
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