Nucleo® 3+7

Cereali

Concentrated blend with live lactic acid bacteria for multigrain bread.

Clean Label

Rich flavor

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Technical materials and recipes

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7 grains and mixed seeds for bread rich in flavour

Our Nucleo® Cereali contains corn, rye, rice, barley, soft wheat, oats and millet: 7 grains that contribute to a healthy diet and also help revitalise the body. The live lactic acid bacteria in the mix ensure an airy crumb, perfect chewiness and lasting aroma.

Dosage: 3 kg of Nucleo® + 7 kg of flour.
Natural, clean label Nucleo®.
Mix for artisan multigrain bread.
A mixed-grain topping makes the result even crunchier and more appetising.

Live lactic acid bacteria and sourdough starter

The lactic acid bacteria are a group of “good” bacteria naturally present in sourdough starter alongside yeasts, with which they initiate and drive dough fermentation processes. In particular, the lactic acid bacteria in sourdough starter are responsible for lactic acid fermentation through which the sugars present in flours are converted into lactic acid (homofermentative lactic acid bacteria) or into lactic acid and acetic acid (heterofermentative lactic acid bacteria).

How is Nucleo® dosed for breadmaking?

To simplify work for artisan bakers and industrial bakeries, Nucleo® dosing is based on a simple principle: Nucleo® and flour always add up to 10 parts. Depending on the recipe and the desired result, the ratio can vary: 1+9, 2+8, 3+7 or 5+5. The first value indicates the parts of Nucleo®, the second the parts of flour to add.