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Recipe for artisanal Easter Colomba cake with sourdough and Panett-1 Plus 2% pastry improver

Recipe for artisanal Easter Colomba cake with sourdough and Panett-1 Plus 2% pastry improver

Panett-1 Plus - now with a new 2% strengthened formula - is the pastry improver created for large leavened cakes such as panettone, pandoro and colomba. It enhances the characteristics of the finished product made with an artisanal process and increases shelf-life up to 8 weeks. Discover the recipe for Easter Colomba cakes without chemical emulsifiers!
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Easter Colomba recipe with our new complete mix for large leavened cakes: Volare®

Easter Colomba recipe with our new complete mix for large leavened cakes: Volare®

The recipe for an Easter Colomba cake made with Volare®, the complete mix dedicated to large leavened cakes. Ideal for the production of artisanal clean label products, Volare® does not contain chemical emulsifiers and naturally gives the finished product an extraordinary softness and an unmistakable lightness, longer.
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TURMERIC FOCACCIA BREAD RECIPE WITH COMPLETE MIX “TROPPO BUONO” (“TOO GOOD”)

TURMERIC FOCACCIA BREAD RECIPE WITH COMPLETE MIX “TROPPO BUONO” (“TOO GOOD”)

Our Troppo Buono bread mix can also be used for the production of other bakery products such as this soft focaccia bread.
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Focaccia Romana with Riso Venere bread mix

Focaccia Romana with Riso Venere bread mix

Our mix for professional bakers based on Venus Rice "Nucleo® Riso Venere" can be used in the production of bread. It is also ideal for other baked products: focaccia, cakes, biscuits, crackers, breadsticks...
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Loaves made with our Active Sourdough with wheat germ

Loaves made with our Active Sourdough with wheat germ

Suitable for all types of bread, focaccia, breadsticks, crackers, pizzas and cakes, this sourdough develops special aromas that enhance the finished product.
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Baguette made with Bruns and Enzymatico, 2 of our natural bread improvers

Baguette made with Bruns and Enzymatico, 2 of our natural bread improvers

With Bruns and Enzymatico, two of our natural bread improvers, you can prepare the perfect baguette. Just follow this recipe for master bakers!
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Artisan croissant with Nucleo® Riso Venere Mix

Artisan croissant with Nucleo® Riso Venere Mix

Here is how to use our Nucleo® Riso Venere bakery blend, in an alternative way: irresistible savoury croissants, excellent for breakfast but also for a snack.
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Artisan shortbread cookies with Nucleo® Riso mix

Artisan shortbread cookies with Nucleo® Riso mix

Our rice based bread mix, Nucleo® Riso, is perfect for baking not only bread, but also irresistible biscuits that everyone will love.
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Crispy cracker recipe with Nucleo® Curcuma bread mix

Crispy cracker recipe with Nucleo® Curcuma bread mix

Nucleo® Curcuma, our turmeric based baking mix, enhances the crunchiness of baked goods, adding a touch of colour and a slightly spicy flavour.
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Biscuits recipe with Nucleo® Puccia delle Dolomiti mix

Biscuits recipe with Nucleo® Puccia delle Dolomiti mix

The bakery mix Nucleo® Puccia delle Dolomiti can be used to bake the traditional rye bread from the Alps, but also delicious biscuits with cane sugar.
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Shortcrust pastry with Nucleo Pane Etnico, rum and cane sugar

Shortcrust pastry with Nucleo Pane Etnico, rum and cane sugar

Nucleo® Pane Etnico is characterized by an extraordinary versatility: with this mix for bread, it's easy to make bread, but also delicious biscuits and delicious shortcrust pastry.
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Pumpkin focaccia recipe with Nucleo® Zucca bread mix

Pumpkin focaccia recipe with Nucleo® Zucca bread mix

With this recipe, made with the baking mix Nucleo® Zucca, you get a tasty and nutritious pumpkin focaccia, to be filled as a snack!
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THE MULTI-ETHNIC CRACKER WITH NUCLEO® PANE ETNICO

THE MULTI-ETHNIC CRACKER WITH NUCLEO® PANE ETNICO

Nucleo® Pane Etnico: the bread mix that contains Chia, Quinoa, Teff and Hemp and combines in a single product the baking traditions of the whole world.
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Mini baguette recipe with 3D Enzymes natural improver

Mini baguette recipe with 3D Enzymes natural improver

Il Granaio delle Idee proposes a classic of French bakery, the baguette, revised in a mini size and made with the natural improver 3D Enzymes.
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Savoury croissants recipe with Nucleo® Soft mix

Savoury croissants recipe with Nucleo® Soft mix

Soft is the blend for baking that allows you to make delicious soft and delicate breads. It harmonizes fiber, nutrients and minerals, reducing sugars.
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"PIZZA IN TEGLIA" AND “PINSA ROMANA” RECIPES WITH ENZYMATIC IMPROVER 3D ENZYMES

Pizza in teglia and Pinsa Romana must be crispy on the outside, but soft on the inside. For this reason, we propose the natural improver 3D Enzymes in these recipes.
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Burger Buns recipe with our natural improver BurgerEnzymes Plus

Burger Buns recipe with our natural improver BurgerEnzymes Plus

With BurgerEnzymes you prepare soft and fragrant Burger Buns without chemical emulsifiers. Ideal for breads with a high fat and sugar content.
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Crispy corn breadsticks recipe with Nucleo® Mais Party Mix

Crispy corn breadsticks recipe with Nucleo® Mais Party Mix

Mais Party, the bread-making mix with corn flour and sunflower seeds, is an irreplaceable ingredient to make unique baked goods, such as this corn breadsticks.
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Crunchy crackers professional recipe with Nucleo® Vitaminic mix

Crunchy crackers professional recipe with Nucleo® Vitaminic mix

Our Nucleos - concentrated special bread mixes can also be used for a lot of bread recipes, both sweet and savory, such as these rustic and delicious crackers.
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Shorbread cookies recipe with Nucleo® Mais Party Mix

Shorbread cookies recipe with Nucleo® Mais Party Mix

Mais Party is the bread mix for tasty and crispy corn bread. In this recipe we suggest to use it for the production of shortbread biscuits decorated with our Extruded Corn decoration.
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