There are hundreds of ways to make bread and thousands of artisans who with their professionalism make it original. There are also dozens of flours that come from all over the world and bring with them stories of incomparable raw materials and unique sensory experiences. Precisely for this reason, because combining experiences also grows in taste, Il Granaio delle Idee has selected 4 natural ingredients from three continents: America, Africa and Asia.
The union of Chia, Quinoa, Teff and Hemp has led to the creation of Nucleo® Pane Etnico, the new Nucleo® tested by the company's R&D laboratory, which combines the traditions of baking all over the world in a single product. A precious blend with a unique and skillfully balanced taste, which can be used not only for the production of bread, but also of various bakery products.
Here is the recipe for tasty crackers with Nucleo® Pane Etnico.
- 5 Kg type 0 wheat flour 240/270 W
- 5 Kg Nucleo® Pane Etnico
- 300 g fresh brewer's yeast
- 250 g salt
- 1 l of organic olive oil evo
- 5 l of water
Mix the flour, the Nucleo®, the yeast, the salt and 5 l of water for 5 minutes at speed 1. Go to speed 2 and knead for another 10 minutes. Finish the dough by adding the oil.
Leave the dough to rest for 10 minutes on a table previously oiled.
Form 750 g bowls and leave them to rise, covered with a plastic sheet for at least 40/50 minutes.
Spread out the dough with the dough loafer to 2 mm and place the dough on perforated trays of 60 x 80 cm.
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.
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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.