Spizzikò is the innovative and versatile Nucleo® with wholemeal rye flour. This bread-making mixt makes it possible to make rustic breads, rich in bran and with a regular texture. The rye bread so produced is excellent when combined with sliced meats, cheeses and fruit jams. It can also be enriched with dried fruit, to enhance the flavor and give a touch of crunchiness.
Natural and clean label Nucleo®.
Mixed Flakes Decoration is available on request.
Nucleo® Spizzikò can be used with either a Nucleo® dosage or 100% dosage, depending on taste or production needs.
The nutritional claims refer to the bread made from this product according to our recipe.
Source of PROTEIN
Low FAT
Source of FIBER
Reduced CARBS
Low SUGAR
25 Kg Packaging
Palletising:
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Enzymes used by Il Granaio delle Idee are the result of an accurate selection, in compliance with current food legislation and in the name of naturalness and quality.
The company is specialized in the use of enzyme technology in the field of bakery improvement.
Our innovative enzyme blends allow us to solve the critical issues typical of the world of baking and pastry, always considered difficult to solve without the use of emulsifiers or raw materials of chemical origin.
| Volume | Stability | Shelf life | Mold retardation | Extensibility | Aroma | Taste | Colour | Crunchy crust | Soft crumb | High in sugar | |
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| CrispyEnzymes | |
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| Celluzymes | |
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| Vivo Plus | |
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| Bruns | |
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| Lievito Madre Attivo con Germe di Grano | |
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| Lievito Madre Attivo di Grano Duro | |
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| Lievito Madre Bio | |
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| Igloo | |
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In collaboration with our customers, our Research & Development Laboratory studies customized enzymatic improvers to achieve challenging goals and solve their production problems.
Our natural improvers are obtained using non-standardized concentrated enzymes: this allows to obtain highly competitive cost-recepts on the market. Il Granaio delle Idee proposes enzymes with single activities and different concentration levels or customizable on customer request.
Our range includes enzymes of both fungal and bacterial origin, including: Amylases, Lipases, Glucose Oxidases, Hemicellulases, Proteases, Transglutaminases.
Choose the features you want to improve in your bread: we will create for you naturale customized products, with high performance and low cost.
Italian