Nucleo® 7 + 3

Puccia delle dolomiti


Concentrated mix for the typical Italian Dolomites rye bread with rye sourdough.

70% Nucleo® + 30% flour

70% Nucleo® + 30% flour

Spicy aroma

Spicy aroma

Intense taste

Intense taste

With fennel, kummel and fenugreek seeds

With fennel, kummel and fenugreek seeds

Rye bread italian puccia
Rye bread italian puccia

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.

How to dose our Nucleo® mixes?
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.

Data sheet

Available formats:

Packaging:

DMD:

Available formats:

10 kg (COD 3081)

Packaging:

Food bag

DMD:

12 months

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