One of the peculiarities of our Nucleos - concentrated mixes for special bread - is that they can also be used for a lot of recipes, both sweet and savory.
Nucleo® Vitaminic is our best seller product that allows you to prepare a dark bread with a strong taste. It contains a special mix of seeds and toasted flours: sunflower seeds, flax seeds, soy flour and barley malt. Vitaminic mix is perfect for the production of crispy bread substitutes, such as these rustic and delicious crackers. Here the recipe for artisan bakers.
Go to the product page: Nucleo® Vitaminic.
1400 gr type 0 flour (270W)
600 gr Vitaminic Nucleo®
1200 gr (60%) water
120gr (6%) oil
60gr (3%) brewer's yeast
50gr (2.5%) salt
Start the mixer at first speed, adding the flour, Vitaminic mix, the yeast and 1000 gr of water for about 5 minutes. When the dough will have taken mass, start the second speed for about 10 minutes and add the remaining 200g of water, a little at a time. When the dough is ready, add oil and salt at the first speed until they will be completely absorbed.
Leave to rest for 20 minutes, turn the dough over on a worktable and form loaves of 370 - 400 gr (suitable for 40 x 60 cm perforated baking trays). Leave to rest for about 2 hours, covered and out of the cell.
Extend the loaves with a dough sheeter machine and cover the entire surface of the tray, pierce the dough with a roller docker and cut as desired.
Steam bake at 175°C for 10 - 12 minutes. Lower the temperature of the oven to 150°C for another 10 to 12 minutes.
Join our subscribers list to get the latest news from Il Granaio, directly in your inbox.
Fill in the dedicated form with your request and you will be contacted as soon as possible.
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.