The innovative capacity of Il Granaio delle Idee is also confirmed by some international food certifications. We consider particularly important to guarantee our customers a constant standard of quality excellence. We pay attention not only to the naturalness of the ingredients, but also comply with international standards and rules.
Some of our products are certified by Halal Global, the Halal Product Inspection and Certification Body.
The delicate alternative to the intense flavour of Vitaminic.
Genuine source of vegetable protein.
Delicate bread with smell of whole milk, beloved by children.
Dark bread with a strong taste, enriched by toasted seeds and flours.
Crispy and crunchy bread, with corn flour and sunflower seeds.
The evolution of Arabic style bread, enriched with oat flakes.
Enzymatic improver for burger buns softer and fragrant.
To manage all the phases of frozen dough
Baking improver to make your products incredibly crispy.
For a dry and stable dough, specific for all rich-in-fibre products.
Upgraded version of PaneVivo, for a longer shelf life.
Specifically developed for bakery products with high fat and sugar content.
Gives stability to the dough and makes it easy to work
It relaxes gluten and gives extensibility to the dough.
For a crusty on the outside and a soft and regular hole structure inside bread.
The universal improver, without chemical emulsifiers.
The enzymatic improver that retards the staling process.
For the production of toast and sandwich bread.
Muffin and plumcake mix with low fat yogurt.
Perfect for all kind of breads, focaccia, pizzas and leavened desserts.
The light and healthy bread with 7 nutritional benefits.
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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 | |
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| Enzymatico Bio | |
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| PizzaEnzymes | |
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| CrispyEnzymes | |
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| 3D Enzymes | |
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| Celluzymes | |
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| SweetEnzymes | |
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| ToastEnzymes | |
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| Panevivo | |
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| Vivo Plus | |
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| Elasten | |
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| Mokassino | |
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| Bruns | |
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| FuturEnzymes | |
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| M-Zero | |
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| Cracksticks | |
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| Lieviti | |||||||||||
| Lievito Madre Attivo con Germe di Grano | |
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| Lievito Madre Attivo di Grano Duro | |
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| Lievito Madre Bio | |
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| Cristal | |
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| Igloo | |
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| Polar | |
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| Frozen | |
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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.
Ita
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