Italy · Northern Italy
Grissini
Also known as Breadsticks
Thin hand-stretched breadsticks devised in 17th-century Turin for a sickly young duke who could not digest soft bread crumb, baked until completely dry through.
Method
Hand-Stretched Deck Oven
Hydration
55%
water to flour
Glycemic index
68
Medium GI
Energy
420 kcal
per 100 g
Sensory profile
- sourness
- 1
- sweetness
- 1
- crispiness
- 10
- chewiness
- 1
- aroma
- 5
- moistness
- 1
Scale 0–10
Nutrition
per 100 g| Energy | 420 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 68 g |
| of which sugars | 1 g |
| Fat | 10 g |
| Fiber | 2.5 g |
| Sodium | 600 mg |
Typical values; recipes vary.
Texture
- Bone-dry snap
- Uniform thin sticks
Typical ingredients
- Wheat Flour
- Water
- Yeast
- Salt
- Fat / Butter
Similar breads
Closest sensory profiles in the Atlas.