NEWS  »  Tips and ideas  »  How to make grissini breadsticks using Ferneto’s extruder


Gressino breadsticks are a very easy way to eat bread. The fact that they keep well and are available in many different shapes and sizes means that there is a huge market for them. We would like to suggest a recipe for producing gressino breadsticks using Ferneto's dough extruder (EMA) machine.


  • Flour - 10Kg
  • Sugar - 100g
  • Salt - 180g
  • Margarine - 500g
  • Dough improver (powder) - 100g
  • Lemon zest – 1 unit
  • Yeast - 300g
  • Water - 5,5l (2.º C)



Add all of the ingredients except the yeast into the bowl of the Spiral Mixer (AEF) and mix on speed 1 for 4 minutes and speed 2 for 10 minutes. Add the yeast after a total of 9 minutes mixing. Once the dough is prepared, leave to rest for 30 minutes.

Next, place the dough in the extruder's feeder and start extruding. To obtain the format of a normal grissini breadstick, with a length of around 10 cm, just set an average cutting time of between 3 and 5 seconds*. Once the grissini are properly cut, place on trays and bake in an electric oven at 180° for 15 minutes. Turn off the oven and leave to dry for 15 minutes so that they “come loose”.

*By using the Ferneto extruder’s extrusion speed control (1 to 11), conveyor belt speed control (1 to 7) and cutting time control (1 to 30 seconds), you can obtain a range of different product, dough and profitability results. Another variable to take into consideration is the diameter of the grissini, which must be defined when ordering the equipment.

All of the extruder’s operating parameters must be adjusted based on the intended results, the ingredients used and other conditioning factors that may exist.

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