With rye flour and rye sourdough, this semi-finished product for breadmaking is perfect for making a tasty Puccia, the fragrant bread typical of the Dolomites (Italy). This bread was historically eaten in alpine refuges, because it remains fresh for a long time.
But with this Nucleo® for breadmaking it is also possible to produce rye breads with a dark colour and a strong flavour. The acidic rye paste inside gives the baked goods a balanced flavour, made slightly spicy by the presence of fennel seeds, kummel and fenugreek.
Natural and clean label Nucleo®.
Also ideal for Crackers and delicious biscuits.
10 Kg Packaging
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