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.