Mais Party is the bread mix for crispy and crumbly baked goods, with corn flour and sunflower seeds. The corn balls contained in this Nucleo® make the finished product even more delicious, crisp and tasty. In this recipe from our bakery Lab, we propose Mais Party mix for the production of delicious shortbread biscuits with our Extruded Corn topping as a decoration!
Go to the product page: Nucleo® Mais Party.
Find out more about our decoration: Extruded Corn.
250 g butter
300 g powdered sugar
2 eggs (90 g)
2 egg yolks (40 g)
450 g flour
150 g Nucleo® Mais Party
Mix the butter with the powdered sugar and then add the eggs and the yolks. Then add the flour and the Nucleo® Mais Party.
Close the dough in a film and let it rest in the fridge for at least 3 hours.
Roll out the dough and give the biscuits the desired shape. Wet the upper part and cover with extruded corn. Bake at 180° for at least 15 minutes. When out of the oven, decorate with powdered sugar.
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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.