The soft bread made with milk. The bread of breakfast with jams or nourishing snacks with chocolate. The bread that really smells like milk. Nucleo® Soft is the blend of the Granary of Ideas designed for adults and children that allows you to make exquisite soft loaves and delicate flavor. A product that harmonises fibre, nutrients and minerals, achieving, in the proposed dosage, a significant reduction in sugar content. Also this Nucleo®, like many others proposed by the Granary of Ideas, is available in the version without Palm Oil.
Our Research and Development Laboratory has also experienced the versatility of this Nucleo®, which allows not only to create tender sandwiches, but also to make tasty salty croissants, such as those described below in our recipe.
INGREDIENTS
800 g wheat flour type "0" 240 W
200 g Nucleo® Soft
500 ml water
30 g brewer's yeast
20 g salt
400 g butter in plates for rolling
PROCEDURE
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.
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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 | |
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| Celluzymes | |
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| SweetEnzymes | |
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| ToastEnzymes | |
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| Panevivo | |
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| Vivo Plus | |
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| Elasten | |
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| Bruns | |
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| FuturEnzymes | |
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| M-Zero | |
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| Cracksticks | |
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| Lieviti | |||||||||||
| Lievito Madre Attivo con Germe di Grano | |
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| Lievito Madre Attivo di Grano Duro | |
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| Lievito Madre Bio | |
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| Linea freddo | |||||||||||
| Cristal | |
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| Igloo | |
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| Polar | |
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| Frozen | |
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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.
Italian