With Nucleo® Curcuma you can enhance the crunchiness of your bakery products, adding a touch of colour and a slightly spicy taste, which will make them truly unique.
Here's the recipe for crispy and colorful turmeric crackers!
- 1,000 g type "0" wheat flour (270 W)
- 1,000 g Nucleo ® Curcuma
- 60 g (3%) brewer's yeast
- 50 g (2.5%) salt
- 200 g olive oil
- 1,000 g of water
Mix the flour, the Nucleo ®, the yeast and the water for 5 minutes at speed 1. Start speed 2 and knead for another 10 minutes.
Complete the dough by adding the salt and the oil, then knead it for 3 minutes at speed 1 and for another 3/5 minutes at speed 2. Leave the dough rest for 10 minutes on a table previously oiled.
Form 750 g dough balls and leave to rise covered with a plastic sheet for at least 40/50 minutes. Spread the dough out with the dough loafer to 3 mm dimension and place it on the baking trays (60x40 cm). Pass the dough docker and cut as desired.
Bake immediately with steam. 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.
Join our subscribers list to get the latest news from Il Granaio, directly in your inbox.
Fill in the dedicated form with your request and you will be contacted as soon as possible.
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.