Nucleo®

Il Granaio has created a revolutionary concept in the world of artisan bakery. A trademark solution which represents an innovation in the sector, respecting the tradition: the Nucleo® mix for bakery.

Nucleo® is a concentrated mix of different ingredients, homogeneous and stable, which allows the artisan baker to make many special breads, adding different percentages of their own flour. Each Nucleo® mix by Il Granaio is a natural and clean label product with which the baker can prepare not only bread, but also bread substitutes (such as crackers, breadsticks, rusks), focaccia/flat bread, biscuits and croissants.

Nucleo® for breadmaking – healthy

Mais party
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Mais party

Crispy and crunchy bread, with corn flour and sunflower seeds.

Curcuma
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Curcuma

Bread with a typical yellow colour and a spicy taste.

Vitaminic
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Vitaminic

Dark bread with a strong taste, enriched by toasted seeds and flours.

Integrale
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Integrale

The flavor of wholemeal bread with bran, as in the past.

Cereali
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Cereali

7 cereals and mixed seeds for an explosion of taste and energy.

Riso Venere
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Riso Venere

Purplish color and a balanced flavor for a particular and elegant bread.

Soia
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Soia

A genuine source of vegetable protein.

Pane etnico
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Pane etnico

Blend of cereals and seeds from exotic continents.

Spizzikò
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Spizzikò

Innovative and versatile blend for rye bread

Nucleo® for breadmaking – Special breads section

Patata
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Patata

Real potato flakes, for a very soft and crumbly bread.

Zucca
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Zucca

Nucleo® for soft and tasty bread, with milk and pumpkin.

Soft bread with milk
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Soft bread with milk

A fluffy and soft bread wich taste like milk.

Universale
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Universale

A blend for all types of bread, with wheat flour.

Soft
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Soft

Delicate bread that smells like milk, beloved by children.

Vitaminic Bianco
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Vitaminic Bianco

The delicate alternative to the intense flavor of Vitaminic.

Nucleo® for breadmaking – Breads of the world section

Pugliese
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Pugliese

A rustic bread made with durum wheat regrind semolina.

Puccia delle dolomiti
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Puccia delle dolomiti

Rye blend to make the typical bread of the Dolomites.

Arabo
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Arabo

Nucleo® for arabic style bread, light and easiy to fill as you like.

Baguette
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Baguette

Directly from the French tradition: crisp outside and soft inside.

Arabo avena
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Arabo avena

The evolution of Arab style bread, enriched with oat flakes.

Greco
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Greco

Crunchy and tasty bread, ideal for the Mediterranean diet.

Nucleo® for bread making – Original Shapes section

Le piramidi
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Le piramidi

Khorasan, spelt and barley: ancient cereals for a very crispy bread.

Tartavena
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Tartavena

A turtle shaped bread, enriched with corn and oat flakes.

Rombi
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Rombi

Durum wheat and corn, for a delicious fragrant bread.

Bruco
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Bruco

Nice bread in the shape of a caterpillar, with flour and durum wheat semolina.

Riso
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Riso

Nucleo® for soft bread with rice grains.

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