Il Granaio delle Idee



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.

Il Granaio delle Idee informs

Subscribe to our newsletter and stay informed about news, promotions and events every month!

Privacy Policy* (Read)