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

Specialty concentrated mixes

Concentrated mixes with special ingredients for original doughs.


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.

     
  • Nucleo Soia

    Concentrated mix with toasted soya flour and grits (medium-coarse soya semolina). Ideal to obtain a crisp-textured product rich in vegetable protein. Recommended as an addition to wheat flour for bread, focaccia, grissini, schiacciatine. brioche with soya flour.

     



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