Nucleo® 2+8

Patata

Concentrated blend with live lactic acid bacteria for soft bread with potato flakes.

Clean Label

Delicate flavor

Greater softness

Soft crumb

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Soft, flavorful bread with potato flakes

Nucleo® Patata is designed for making soft, delicate bread rich in potato flakes.

Thanks to the presence of live lactic acid bacteria, the finished product offers an incredibly melt-in-the-mouth texture and excellent chewability. This Nucleo® for breadmaking is ideal for delicious bread, mini pizzas and focaccia, which can be customized as desired with one of our toppings or coarse salt crystals.

Dosage: 2 kg of Nucleo® + 8 kg of flour.
Natural, clean-label Nucleo®.
For artisan bread with potato flakes
Also ideal for making soft, tasty mini focaccia and mini pizzas.

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.