Nucleo® 3+7

Rombi

Concentrated mix for bread with durum wheat semolina and corn flour.

Clean Label

Rich flavors and aromas

Crispy crust

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Technical resources and recipes

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For bread with corn flour and durum wheat semolina

A wonderfully aromatic bread, created by combining durum wheat semolina and corn flour. Nucleo® Rombi allows you to make crusty, fragrant loaves, divided into small portions to enjoy as you please. Bread made with this Nucleo® breadmaking mix will have a balanced flavour that pairs well with cheeses, cold cuts and tasty sauces.

Dosage: 3 kg of Nucleo® + 7 kg of flour.
Natural, clean label Nucleo®.
Ideal for the artisanal production of aromatic bread with corn flour and durum wheat semolina
To divide the dough into delicious bite-sized pieces, we recommend using our exclusive patented roller.

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.