Visit us at Hall 3.1 - Stand L100

From 17 to 19 November, we will be at Food Ingredients Europe, the global event dedicated to ingredients for the food industry.

Minimalist food-tech stand with bread, samples and laboratory equipment

Scroll

We transform biotechnological research into clean label ingredients for the food industry and premium artisan baking.

The science inside every dough

Applied microbiology From isolation in nature to storage at -80°C

Applied microbiology

From isolation in nature to storage at -80°C

We isolate lactic acid bacteria from natural sourdough, study their metabolic characteristics, select the best-performing strains and store them in our strain collection before incorporating them into our blends.

About us

The quality of a baked product begins long before the dough is mixed. It starts in the laboratory, with the study of microorganisms, the selection of bacterial strains and in-depth expertise in fermentation processes. For over thirty years, we have transformed this research into solutions that enable industry and artisan bakers to produce baked goods with significantly improved sensory properties and strictly clean label formulations.

Discover our story

Historical photograph of the mill and portrait of Ernesto Guardalben

Portrait of Federico Allamprese Manes Rossi, founder of Il Granaio delle Idee

Technical ingredients for every production process

Bakery laboratory with a microscope, sourdough and live lactic acid bacteria

Fermentazione Lattica Pater®

All blends with Fermentazione Lattica Pater® give baked goods enhanced melt-in-the-mouth texture, chewability and a unique aromatic profile.

Assortment of artisan bread, breadsticks and baked goods

Breadmaking

Natural improvers, yeasts and clean label mixes – complete mixes and concentrates from the Nucleo® range – for artisan and industrial breadmaking.

Pizzas, focaccias and professional pizza bases in front of the oven

Pizza making

Pan-baked, pizza alla pala, Neapolitan: professional improvers, yeasts and mixes for producing fresh and frozen pizza bases.

Croissants, traditional enriched yeast-leavened cakes and professional pastries

Pastry making

Yeasts, improvers and enzyme mixes for traditional enriched yeast-leavened cakes, desserts, croissants, glazes and creams, with a focus on texture, yield and the quality of the finished product.

Live lactic acid bacteria: science’s answer to sourdough

Traditional sourdough is extraordinary, but variable and demanding to manage. We spent years studying its biological mechanisms to replicate its benefits with the precision of biotechnology.

Pater® is the result: a blend with enzymes and selected live lactic acid bacteria that remain active and stable even when dispersed in flour. The same aromatic profile as slow fermentation, without uncontrolled variables.

Discover how it works