Natural improvers and yeast

Our natural improvers exploit the natural energy of enzymes. They are with fungal or bacterial origin, they naturally replace chemical additives and emulsifiers such as E471 and E472 in bakery and pastry products. Our enzymatic improvers improve every aspect of bakery and confectionery production: crunchiness, softness, shelf life increase, staling delay, extensibility of the dough, browning of the crust, alveolation of the crumb...

The improvers by Il Granaio are natural and clean label and allow the production of both industrial and artisan bakery products.

Natural improvers - yeasts

Active Sourdough with wheat germ
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Active Sourdough with wheat germ

Perfect for all kind of breads, focaccia, pizzas and leavened baked goods.

Active Durum Wheat Sourdough
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Active Durum Wheat Sourdough

Especially recommended for large durum wheat loaves

Natural improvers

Vivo plus
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Vivo plus

The natural solution for a longer shelf life of packaged bread.

Ox-Zero
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Ox-Zero

Formulated to prevent rancidity of rich in fat products.

Enzymatico
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Enzymatico

The universal improver, without chemical emulsifiers

Panevivo
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Panevivo

The enzymatic improver that delays the staling process.

Acrylenzymes NCC
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Acrylenzymes NCC

This natural improver reduces the formation of acrylamide up to 90%.

easycut
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easycut

Recommended for machanized cutting of bakery products.

Celluzymes
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Celluzymes

For a dry and stable dough, specific for all rich-in-fibre products.

M-zero
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M-zero

It delays the growth of molds in a natural way.

3D enzymes
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3D enzymes

For a crusty on the outside and a soft and regular hole structure inside bread.

Crispyenzymes
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Crispyenzymes

Enzymatic improver to make your products incredibly crispy.

Burgerenzymes Plus
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Burgerenzymes Plus

Enzymatic improver for very soft and fragrant burger buns.

Pizzaenzymes
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Pizzaenzymes

It gives stability to the dough and makes it easy to work.

Elasten NCC
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Elasten NCC

It relaxes gluten and gives extensibility to the dough.

Mokassino
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Mokassino

It launches a new type of bread: dark bread without seeds.

Cracksticks
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Cracksticks

The enzymatic improver for crackers and breadsticks.

Wrapenzymes
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Wrapenzymes

Natural improver specifically formulated for piadina and tortillas

Toastenzymes
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Toastenzymes

For the production of toast and sandwich bread.

natural improvers - frozen technology line

Frozen
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Frozen

This improver manages all phases of dough freezing.

Cristal
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Cristal

Formulated for unleavened frozen dough.

Igloo
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Igloo

Specifically formulated for pre-fermented frozen.

Polar
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Polar

Specifically formulated for parbaked frozen.

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