Nucleo® 3+7
Vitaminic
Concentrated mix with Live Lactic Cultures for bold-flavoured dark bread with toasted seeds
Technical resources and recipes
One-of-a-kind dark bread with seeds and a bold flavour
More than just bread, you get a concentrated source of vitality, thanks to a carefully selected blend of seeds and toasted flours. Vitaminic is a concentrated breadmaking mix with Live Lactic Cultures, sunflower seeds, flax seeds, soy flour and barley malt, for producing excellent dark seeded bread. Bakers simply add Nucleo® Vitaminic to their own flour to produce a delicious speciality dark bread with mixed seeds. This breadmaking mix is the ideal choice for those seeking the bold flavour of dark bread combined with the refinement of Italian tradition.
Thanks to the Live Lactic Cultures, the bread will have an unparalleled melt-in-the-mouth texture, an excellent bite and a long-lasting aroma.
- Dosage: 3 kg of Nucleo® + 7 kg of flour.
- Natural, clean-label Nucleo®.
- With Live Lactic Cultures.
- Also ideal for preparing other delicious baked goods, such as croissants or crunchy crackers.



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.
Available sizes




