How can you make breadsticks crisper than ever? With our Nucleo® Sesamino, you're done! Enriched with black sesame and poppy, these breadsticks are all to enjoy!
Below you can find the complete recipe.
5 Kg type "0" wheat flour 240/270 W
5 Kg of Nucleo® Sesamino
300 g fresh brewer's yeast
250 g salt
1 kg lard and 200 g olive oil or 1 l olive oil
6.5 l water
Mix the flour, the Nucleo®, the yeast and 5.5 l of water for 5 minutes with speed 1. Switch to speed 2 and add the remaining water a little at a time. Finally, finish the dough by adding the salt and oil.
Leave the dough rest for 10 minutes on a table previously oiled.
Divide the dough into “tongues” about 10 cm wide and spread them on wooden boards sprinkled with the desired decoration. Leave it to rise for 40 minutes at least.
Cut the tongues into 2-3 cm wide strips. Pass them in the desired decoration and stretch them until you get the breadsticks.
Place the breadsticks on perforated baking trays and steam immediately into the oven. Cook at 170°C for 15 minutes, then lower the temperature to 150°C and cook for another 10 minutes. Open the steam relief valve halfway through cooking.
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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.