Our story begins with Ernesto Guardalben, grandfather of the company founder and well-known industrialist from the Veneto, Italy region. The first mill belonging to his family was built in 1890. 50 years later, Ernesto followed the family tradition by inaugurating his own mill, a pioneer and innovator in the Italian sector. Unfortunately, his innovative work in the production and mixing of flours was interrupted by his premature death, which led to the closure of the business. Despite not being able to meet his grandfather, Federico Allamprese Manes Rossi, the founder of Il Granaio, chose to follow the same path in the bakery mixes sector.
Loyal to the innovative spirit of his grandfather Ernesto Guardalben, Federico has undertaken his own personal journey in the field of artisan and industrial bakery blends. In 1998 he founded “Il Granaio delle Idee”, an Italian company which is now leader in the production and distribution of innovative natural blends and natural improvers. We were born clean label.
Today, Il Granaio proudly represents the Made in Italy production: an Italian company that selects the best raw materials and produces its own clean label blends in Italy.
Year of the foundation
Nucleo® Trademark registration and product category launch.
Agreement with Walt Disney for a new bread: Panino Animato® (registered trademark).
Launch of enzymes based improvers as bread making components.
Launch of the first production line and internationalization of the manufacturing cycle | Acquisition of Organic certificate
Development of the international sales and first time in IBA, the most important bakery and confectionery fair trade in the world
Acquisition of Halal certificate
Acquisition of HACCP (UNI 10854:1999) certificate
Acquisition of ISO 22000 certificate
Pane Funzionale Salus® Trademark registration and launch of Functional Food Salus® line
FDA registration for export in the U.S. | BRC & IFS certifications with the highest rating & ongoing international expansion
New production site in Due Carrare (PD) and new paper canister production line – the only one in the sector in Italy
In 2018 the Granaio delle Idee celebrated 20 years of success, between innovation and creativity in the artisan and industrial bakery sector. Tradition, commitment and passion are the key-ingredients that have led to our success, together with many years of experience in the field of enzymatic technology applied to the world of bakery.
What characterizes us the most? We are not a mill, we do not simply grind flour. We are the professionals of blending and mixing. This allows us to select every day the best raw materials and the best ingredients for the production of semi-finished products, natural blends and high-quality bread improvers. Our production sites now cover an area of 14,000 square meters. Thanks to our 4 automatic production lines and our 5 ribbon mixers, we guarantee 13,000 liters of total mixing capacity and 80 tons of daily production capacity.
Our historic cornucopia, which has always been the iconic symbol of Il Granaio, expresses the concepts of prosperity and luck. In 1998 it was a sign of good luck for us, for a young and already successful company.
But where did the name “Il Granaio delle Idee” come from? Traditionally the granary was the place where wheat was stored before it was ground in flour mills. In our case, Il Granaio stores creativity and new ideas, a real “factory” of projects and expertise in the bakery field, which makes us always looking for innovation.
In general, our logo, our name and our pay off express the pillars of our work: nature in what we propose, tradition in the principles we are inspired by, curiosity in what we experience. Passion in what we do. It's simple.
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Enzymes used by Il Granaio delle Idee are the result of an accurate selection, in compliance with current food legislation and in the name of naturalness and quality.
The company is specialized in the use of enzyme technology in the field of bakery improvement.
Our innovative enzyme blends allow us to solve the critical issues typical of the world of baking and pastry, always considered difficult to solve without the use of emulsifiers or raw materials of chemical origin.
|Volume||Stability||Shelf life||Mold retardation||Extensibility||Aroma||Taste||Colour||Crunchy crust||Soft crumb||High in sugar|
|Lievito Madre Attivo con Germe di Grano|
|Lievito Madre Attivo di Grano Duro|
|Lievito Madre Bio|
In collaboration with our customers, our Research & Development Laboratory studies customized enzymatic improvers to achieve challenging goals and solve their production problems.
Our natural improvers are obtained using non-standardized concentrated enzymes: this allows to obtain highly competitive cost-recepts on the market. Il Granaio delle Idee proposes enzymes with single activities and different concentration levels or customizable on customer request.
Our range includes enzymes of both fungal and bacterial origin, including: Amylases, Lipases, Glucose Oxidases, Hemicellulases, Proteases, Transglutaminases.
Choose the features you want to improve in your bread: we will create for you naturale customized products, with high performance and low cost.