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!



- 5 Kg type "0" wheat flour 240/270 W

- 5 Kg of Nucleo® Curcuma

- 300 g fresh brewer's yeast

- 250 g salt

- 1 l of organic extravirgin olive oil

- 5 l of water




Mix the flour, the Nucleo®, the yeast, the salt and 5 l of water for 5 minutes at speed 1. Start speed 2 and knead for another 10 minutes. Complete the dough by adding the oil.

Leave the dough rest for 10 minutes on a table previously oiled.

Form 750 g bowls (for 60x80 cm baking trays) and leave to rise covered with a plastic sheet for at least 40/50 minutes.

Spread the dough out with the dough loafer to 2 mm dimension and place the dough on the trays. Pass the leaf bucket 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

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