Italian
Nucleo® Soft concentrated mix allows you to make exquisite soft loaves with a delicate milky smell. A product that combines fibre, nutrients and minerals. It is available in Palm Oil Free version too. Our Research and Development Laboratory has also experienced the versatility of this Nucleo® mix, with this tasty croissants recipe for professionals.
800 g wheat flour type "0" 240 W
200 g Nucleo® Soft mix
500 ml water
30 g brewer's yeast
20 g salt
400 g butter in plates for rolling
Mix all the ingredients for about 5 minutes at speed 1 (spiral mixer). Start speed 2 and knead for another 10 minutes. Leave the dough to rest for 15 minutes and then roll it over with the butter, giving 1 fold of 4 and 1 fold of 3. Spread the dough with the peeler until a thickness of 2/3 mm is obtained. Forge the croissants and leave to rise in the cell at 26°C for about 4/5 hours. Proceed with cooking.