Ox-Zero Bio NCC is the natural bread improver specially formulated to prevent rancidity of products with high lipid content and containing oil seeds. Thanks to the presence of natural plant-based extracts with antioxidant properties, Ox-Zero Bio NCC is actually a natural and organic antioxidant.
It helps to increase shelf-life, by keeping the product fresher for longer. Ideal for crackers, breadsticks, rusks, Ox-Zero Bio NCC is also perfect for the industries specialized in high lipid regional products such as Italian taralli and friselle.
Organic and Clean Label bread improver
Formulated to prevent rancidity and increase the shelf-life of rich in fat products
Ideal for crackers, breadsticks, rusks
This product is certified by Bio Agricert, the control and certification body for organic cultivation or production products.
10 Kg Packaging
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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.