CRISPY BREADSTICKS WITH NUCLEO® MAIS PARTY

CRISPY BREADSTICKS WITH NUCLEO® MAIS PARTY

Il Granaio delle idee suggests a new solution to bring to the table a crispy baked good: Nucleo® Mais Party, our bakery mix which contains corn flour and sunflower seeds. With this Nucleo® for bread the artisan baker can obtain not only crispy and crunchy bread, but also delicious breadsticks with an unique taste.

Sunflower seeds are rich in vitamin "E", a powerful natural antioxidant. They decorate this mix, while extruded corn gives it a golden color and enhances its aroma and fragrance. Mais Party mix is an irreplaceable ingredient to bake delicious and unique breadsticks.

 

Crispy corn breadsticks with Nucleo® Mais Party

Ingredients

  • 5 kg wheat flour

  • 5 kg of Nucleo® Mais Party

  • 300 g fresh brewer's yeast

  • 250 g salt

  • 1 l of olive oil

  • 6/6,5 l of water

 

Procedure

Mix the flour, the Nucleo®, the yeast and 5.5 l of water for 5 minutes at speed 1. Switch to speed 2 and pour the remaining water a little at a time.

During the last minutes of the dough mix, add salt and oil. Total kneading time: 15/20 minutes. Final temperature: 26°C.

Leave the dough to rest for 10 minutes on a previously oiled shelf. Cut the dough into strips about 10 cm wide. Spread them on bars sprinkled with extruded corn. Leave the dough rest for 40 minutes, covered with a cloth. Cut the tongues with a plastic scraper into 2 cm wide pieces.

Pass them in the extruded corn.

Stretch them until they reach the breadstick size and place them on perforated trays. Bake immediately with steam at 170°C. Cook for 15 minutes, then lower the temperature to 150°C and cook for 10 more minutes. Open the steam relief valve halfway through the cooking process.