BuonCuore,
authentic goodness that wins your heart
Buoncuore is a functional blend designed to help you serve simple, authentic and healthy recipes every day.
This balanced blend of type 0 wheat flour and barley flour is rich in beta-glucans and long-chain inulin, for recipes packed with goodness and great taste.
TWO PORTIONS,
TWO WINNING INGREDIENTS,
ONE GREAT BENEFIT
Our recipe provides you with 1 g of beta-glucans and 1.5 g of inulin per 60 g portion: two portions a day is enough for an optimal intake. *
Beta-Glucans
Beta-glucans help to maintain normal levels of blood cholesterol**.
*/** It has been demonstrated that a daily intake of 3 g of beta-glucans can reduce LDL cholesterol by approximately 8 mg/dL (0.21 mmol/L).
Inulin
*/*** Scientific studies suggest that a daily intake of 3 g of inulin has a prebiotic effect, stimulates the growth of beneficial bacteria such as Bifidobacterium, and has a minimal impact on postprandial glucose levels, helping to control the glycaemic response.
ALL THE GOODNESS OF A HEALTHY DIET, EVERY DAY
Functional
Versatile
Simple
Balanced
HOW TO PREPARE?
RECIPE FOR BREAD
add the Buoncuore mix to the dough mixer with the yeast and 540 g of water
mix for 9 minutes on a slow speed
add the salt and the rest of the water (optimal temp. of final dough = 25°C)
mix for 15 minutes
divide the dough into 750 g portions
fold the dough twice more and place in the moulds (25 cm x 10 cm trays)
shape and leave to rest for 10 minutes at ambient temperature
complete proofing for around 40 minutes or until the dough has risen to the top of the moulds
bake for 30 minutes at 200°C
RECIPE FOR PIZZA
mix on lowest speed with a spiral dough mixer. Add flour and yeast
add 520 g of water and continue mixing for 5 minutes or until a dough is formed
add the salt and the rest of the water little by little until the right consistency is achieved
add the olive oil and continue mixing until completely absorbed
leave the whole dough to rest on the counter, covered with film, for 20 minutes
divide the dough up into portions of the desired weight
place the portions in proofing trays at ambient temperature (20°C) for approximately 30 minutes until doubled in size
use after 3–4 hours or store in the refrigerator at 4°C for 24 hours
leave the dough at ambient temperature for 3 hours before shaping portions
recommended final dough temperature: 25°C
Buoncuore
| Type | Functional blend |
| Proofing | Short |
| Pack | 1 kg |
| Shelf Life | 12 months |