Since 1929 we have been producing flours, semi-finished and semi-finished concentrated products for bakery, pizzeria, pastry

Classic concentrated mixes

Concentrated mixes for easier preparation of the best known and loved breads.


5 RESULTS

  • Nucleo Baguette

    Concentrated mix with a blend of special wheat flours, wheat malt and wheat sourdough. Ideal for making baguettes.

     
  • Nucleo Latte

    Concentrated mix made with special wheat flours and milk. Ideal for making brioche bread, soft rolls, sandwich bread.

     
  • Nucleo Morbido

    Concentrated mix made with special wheat flours, milk, butter, vegetable oils, natural emulsifying agent (sunflower lecithin). Ideal for making soft rolls (for hamburgers), sandwich bread, Genoa-style focaccia.

     
  • Nucleo Arabo

    Concentrated mix with a blend of special wheat flours, malt and wheat sourdough. Ideal for doughs with short rising time, for medium and small sized products. Recommended for Arab bread.

     
  • Nucleo AraboAvena

    Concentrated mix with a blend of special wheat flours, oat flour and rolled oats, malt and wheat sourdough. Ideal for doughs with short rising time, for medium and small sized products. Recommended for Arab bread with higher nutritional value.

     



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