A tasty and colorful bread, made with pumpkin. The milk inside Nucleo® Zucca makes bread particularly soft, ideal for tasty snacks. We suggest it for the production different kind of loaves: with raisin, with chocolate drops or with other inclusions, according to the baker's taste. Nucleo® Zucca mix gives the finished product an unique bright colour, thanks to the pumpkin ingredient.
How to dose our Nucleo® mix for bakery? To simplify the work of artisan bakers, the Nucleo® mix dosage on the weight of flour is studied to always obtain 10. In this way it is possible to quickly calculate the right quantity to add to the flour. This Nucleo® has a 2 + 8 dosage: 2 kg of Nucleo® + 8 kg of flour.
Natural and clean label Nucleo® mix.
Sesame Black and Poppy Decoration is available on request, to decorate and enhance the color of the loaves.
10 Kg Packaging
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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|
|Lievito Madre Attivo con Germe di Grano|
|Lievito Madre Attivo di Grano Duro|
|Lievito Madre Bio|
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.