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

CONCENTRATED MIXES

Concentrated mixes created for easily preparing a wide variety of baked products with a high quality

Concentrated mixes created for easily preparing a wide variety of baked products with a high quality-price ratio, by simply adding them to flours or doughs.

10 kg open-mouth mixes
All our concentrated mixes can also be used for doughs that need a resting period in a refrigerated room.


Cereal concentrated mixes 6 RESULTS

  • Nucleo ai cereali

    Concentrated mix of 10 different types of flour, cereals, extruded cereals and seeds with high nutritional value such as barley, rye, soya, corn, oats, flax, sesame, wheat malt. The properties of the ingredients make it possible to obtain different types of baked products rich in protein (20%), fibre (10%), vegetable Omega-3 (3%). Ideal for enriching any type of dough. Recommended for bread loaves and rolls, focaccia, grissini, schiacciatine, yeast pastries.

     
  • Nucleo Energetic

    Concentrated mix with a blend of flours, cereals and seeds such as barley, rye, soya, corn, oats, sunflower, flax, sesame, toasted wheat malt. The rich ingredients make it possible to obtain different types of high-energy baked products, rich in fibre (20%), protein (10%), vegetable Omega-3 (4%) and mineral salts (calcium, iron, magnesium, phosphorus, potassium). Ideal to give dough a darker colour. Recommended for bread, focaccia, grissini, schiacciatine, yeast pastries and rich Schüttelbrot.

     
  • Nucleo Orzo

    Concentrated mix with a blend of barley flour and rolled barley, toasted barley malt, wheat malt and wheat sourdough. Ideal for giving products the characteristic taste of barley and its functional features of high digestibility and low glycemic index. Recommended for bread, focaccia, grissini, schiacciatine, yeast pastries.

     
  • Nucleo Farro

    Concentrated mix with a blend of whole grain spelt flour, wheat malt and wheat sourdough. Ideal for giving products the characteristic delicate taste of spelt and the nutritional benefit of starch (i.e. Energy), fibre, magnesium, potassium and B vitamins (especially niacin from whole grain). Recommended for bread, focaccia, grissini, schiacciatine, yeast pastries.

     


Classic concentrated mixes 6 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.

     


Seeds concentrated mixes 2 RESULTS

  • Nucleo Girasoli

    Concentrated mix from a blend of corn flour and durum wheat flour with a high percentage of sunflower seeds. Ideal for rich-looking products. Recommended for bread of any size, loaves, focaccia, grissini, schiacciatine.

     
  • Nucleo ai Semi

    Concentrated mix with a blend of 5 different types of highly nutritional seeds: Brown flax and golden flax (Omega-3 and B vitamins), sunflower (essential fatty acids, vitamin E), millet (protein and mineral salts) and sesame (essential fatty acids). Ideal for rich-looking products with an intense taste. Recommended for bread, focaccia, grissini, schiacciatine, yeast pastries.

     


Concentrated mixes with durum wheat 4 RESULTS

  • Nucleo Puglia

    Concentrated mix consisting mostly of fine durum wheat flour. Ideal for loaves with long shelf-life, high protein content and rich taste. Recommended as an addition to semolina or fine durum wheat flour for 100% durum wheat bread, Pugliese bread and Altamura bread.

     
  • Nucleo Grano duro

    Concentrated mix consisting mostly of fine durum wheat flour. Ideal for loaves with long shelf-life, high protein content and rich taste. Recommended as an addition to wheat flour for Pugliese bread, Altamura bread and Puccia (bread rolls typical of the Salento region).

     
  • Nucleo Mais

    Concentrated mix with fine durum wheat flour enriched with corn flour for improved lightness, crispness and characteristic flavour. Ideal for loaves with long shelf-life, high protein content and rich taste. Recommended as an addition to wheat flour for Pugliese bread, Altamura bread and corn bread.

     
  • Nucleo Germe

    Concentrated mix consisting mostly of fine durum wheat enriched with heat-stable wheat germ and turmeric. Wheat germ is a concentrated source of nutritional substances such as amino acids, fatty acids, mineral salts, B vitamins and tocopherols. Ideal for loaves with long shelf-life, high protein content and rich taste. Recommended for bread loaves and rolls, focaccia, grissini, schiacciatine, yeast pastries.

     


Specialty concentrated mixes 5 RESULTS

  • Nucleo Riso

    Concentrated mix with rice semolina, whole milk powder, butter and vegetable oils. Ideal for producing extremely soft products, with a delicate aroma and taste. Recommended as an addition to wheat flour for sandwich bread, bread rolls with milk and rice, bocconcini bread and long rolls.

     
  • Nucleo Patata

    Concentrated mix with potato flakes enriched with corn flour and whole milk powder. Ideal to obtain a product with soft crumb and crisp crust, with delectable aroma and taste. Recommended as an addition to wheat flour for bread of any size, sandwich bread, focaccia with potato, "Kartoffelbrot" and "Riewekooche".

     
  • Nucleo Zucca

    Concentrated mix with wheat flour and durum wheat flour enriched with dehydrated pumpkin powder. Ideal to obtain a product with soft, golden crumb and sweet flavour. Recommended as an addition to wheat flour for bread of any size, sandwich bread, bread plaits and the pan brioche typical of Trentino Alto Adige.

     
  • Nucleo Villano

    Concentrated mix with a blend of highly nutritional whole grain cereals and powdered milk and yogurt. Ideal for baked products with the intense, rich, original taste of old-style bread. Recommended for large and medium sized loaves.

     


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