Media

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“PIZZA E PASTA ITALIANA” MAGAZINE – PIZZA FUNZIONALE SALUS ADV (OCTOBER 2019)

Pizza Funzionale Salus is the pizza mix with oat beta-glucans, which help to reduce the level of cholesterol in the blood. Our Pizza Gurmè line includes concentrated mixes to produce special pizza bases, in addition to the normally used flours.

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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (OCTOBER 2019)

In the October issue of the magazine dedicated to professional bakery "Il Panificatore Italiano" we published an adv page about our complete mix for functional bread: Pane Funzionale Salus. We also published an article about our brand new enzymatic improver for pastry: Panett-1 Plus. It is ideal for the production of clean label panettone, pandoro and other leavened cakes.

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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (SEPTEMBER 2019)

In the September issue of the magazine dedicated to professional bakery "Il Panificatore Italiano" we published an adv page about our complete mix for functional bread: Pane Funzionale Salus. We also published an article about our brand new complete mix for turmeric and mixed seeds bread: Troppo Buono (Too Good)!

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“IL PANIFICATORE” MAGAZINE – ARTICLE (JULY 2019)

In the July issue of the magazine dedicated to the world of professional bakery "Il Panificatore Italiano" we published an article about our Nucleo® Integrale, our blend for wholemeal bread with bran and sesame seeds. The bread produced with this blend is light and healthy, with a dry crumb. Like all our mixes, Nucleo Integrale is also a Clean Label mix, so it is free from chemical additives. It is also perfect for the production of crispy breadsticks!

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DISTRIBUZIONE MODERNA - SALUS FUNCTIONAL BREAD IN THE MAIN UNICOOP FIRENZE SUPERMARKETS (JUNE 2019)

Thanks to the collaboration between Il Granaio delle Idee and UniCoop Firenze group, Salus Functional Bread has arrived in the 57 main points of sale of the distribution chain, enriching the bakery department with this healthy bread. This functional bread is sold with mini baguette shape, in a practical 120 g package. The launch of Salus in the stores will be supported by close collaboration with the world of nutritionists, publications in trade magazines and a massive campaign on social media.

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AGIPRESS - SALUS FUNCTIONAL BREAD ARRIVES AT UNICOOP FIRENZE GROUP (JUNE 2019)

This June the large scale trade group UniCoop Firenze has enriched the proposal of the bakery department by introducing Salus Functional Bread in the 57 largest stores in Tuscany. Salus, the bread allied against cholesterol, is sold in a practical 120 g package with a mini baguette shape.

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IL GAZZETTINO ITALIAN NEWSPAPER – ARTICLE (JUNE 2019)

Il Gazzettino, an Italian newspaper, publiched an article about the "Imprese Vincenti" award from Banca Intesa, aimed at promoting small and medium-sized enterprises that represent entrepreneurial excellence in Italy. Il Granaio delle Idee is one among the 15 winning companies in the Northeast, for the Food & Beverage sector. In order to define the awarded companies, many characteristics have been taken into consideration, including growth, economic solidity, winning business model in Italy and abroad, trademarks and registered patents, drive to Research and Development, etc.

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"MILANO FINANZA" ITALIAN NEWSPAPER – ARTICLE (JUNE 2019)

Il Granaio delle Idee has been awarded as one of Intesa Sanpaolo bank's "Winning Enterprises" in the North-East of Italy. This programme promotes economically solid and growing entrepreneurial excellences. Our company has been selected for its drive to innovation, Italian spirit and clean label philosophy.

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“PIZZA E PASTA ITALIANA” MAGAZINE – PIZZA GURMÈ LINE ADV (MAY 2019)

Pizza Gurmè professional mixes are made of selected and natural ingredients that you need to add to the flour to create new pairings. Eight products for pizza makers to reinvent their pizzas, starting from the base.

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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV (MAY 2019)

In the May issue of the magazine dedicated to the world of professional bakery "Il Panificatore Italiano" we published an advertising page dedicated to Functional Bread Salus ® and an article about our range of clean label dried sourdoughs: conventional, organic and durum wheat one.

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IL POPOLO VENETO - TWO COMPANIES PRODUCE THE FIRST SLICED "FUNCTIONAL BREAD SALUS" (APRIL 2019)

From Veneto comes the sliced "Functional Bread Salus®", the result of a Paduan partnership between "Il Granaio delle Idee", which invented the Salus bread mix, and the company "Il Vecchio Fornaio", which produces the sliced format.

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AGIPRESS - THE FIRST SLICED "FUNCTIONAL BREAD SALUS" AT CIBUS FAIR (APRIL 2019)

Produced by the historical Paduan company "Il Vecchio Fornaio", in partnership with Il Granaio delle Idee, the news sliced Functional Bread Salus is a a healthy bread with beta-glucans of oats that help to reduce cholesterol.

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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV (APRIL 2019)

In the April issue of the magazine dedicated to the world of professional bakery "Il Panificatore Italiano" we have published the brand new advertising page dedicated to Functional Bread Salus® Dark and an editorial about the new malted products of Il Granaio delle Idee.

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HORECANEWS - THE FUNCTIONAL PIADINA SALUS IS BORN (FEBRUARY 2019)

After the success of Pane Funzionale Salus®, Il Granaio delle Idee has formed an alliance with Ster Company for the launch on the market of the innovative Piadina Funzionale Salus®, a new ally against cholesterol with bet-galucans in oats.

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PADOVA24ORE - IL GRANAIO DELLE IDEE LAUNCHES THE ANTICHOLESTEROL PIADINA (JANUARY 2019)

Padova24h publiched an article about the new Piadina Funzionale Salus®, the healthy piadina with oat beta-glucans, born from the partnership with Ster Spa, leader in the Italian market of piadinas, tortillas and unleavened bread.

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“PIZZA E PASTA ITALIANA” MAGAZINE – ARTICLE ABOUT “PIZZA GURMÈ” (JANUARY 2019)

Il Granaio delle Idee rethinks pizza starting from the base: this is how the innovative Nucleo® for Pizza Gurmè was born, the new line exclusively dedicated to pizza masters. Nucleo is the trademark registered by Il Granaio delle Idee: a concentrated blend of homogeneous and stable ingredients that, in addition to the flours normally used, allows to obtain special bases for pizza.

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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV ABOUT PANE FUNZIONALE SALUS (JANUARY 2019)

In the January issue of the italian magazine dedicated to the world of professional bakery "Il Panificatore" we published an advertising page dedicated to Pane Funzionale Salus®, our functional bread with 7 claims. We published also an article with the nutritional comparison between Pane Funzionale Salus and the white common bread.

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“IL MATTINO DI PADOVA” ITALIAN NEWSPAPER – ARTICLE (DECEMBER 2019)

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“IL PANIFICATORE” MAGAZINE – INTERVIEW AND ADV ABOUT PANE FUNZIONALE SALUS (NOVEMBER 2018)

In the November issue of the italian magazine dedicated to the world of professional bakery "Il Panificatore" we published an advertising page dedicated to Pane Funzionale Salus®, our functional bread with 7 claims. We published also an interview with Marco Temporin, a nutritionist who talked about the importance of functional bread.

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“PIZZA E PASTA ITALIANA” MAGAZINE – ARTICLE ABOUT “PIZZA GURMÈ” (NOVEMBER 2018)

Nucleo® Pizza Funzionale Salus is characterized by the extraordinary nutritional benefits of the Beta-glucans contained in the oat fibre, precious nutrients that help to reduce the level of cholesterol in the blood. Nucleo is the trademark registered by Il Granaio delle Idee: a concentrated blend of homogeneous and stable ingredients that, in addition to the flours normally used, allows to obtain special bases for pizza.

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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV ABOUT PANE FUNZIONALE SALUS (OCTOBER 2018)

In the October issue of the italian magazine dedicated to the world of professional bakery "Il Panificatore" we published an advertising page dedicated to Pane Funzionale Salus®, our functional bread with 7 claims. We published also an article about the change of Salus ingredients: from Type 0 Wheat Flour to Type 1 Wheat Flour.

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“IL PANIFICATORE” MAGAZINE – INTERVIEW AND ADV ABOUT PANE FUNZIONALE SALUS (SEPTEMBER 2018)

In the September issue of the italian magazine dedicated to the world of professional bakery "Il Panificatore" we published an advertising page dedicated to Pane Funzionale Salus®, our functional bread with 7 claims. We published altro an interview with the founder and owner of Il Granaio delle Idee, Federico Allamprese Manes Rossi.

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“DISTRIBUZIONE MODERNA” RETAIL NEWS SITE – ARTICLE ABOUT PANE FUNZIONALE SALUS (SEPTEMBER 2018)

Distribuzione Moderna, the daily italian website for news and information about the world of retail, talked about Pane Funzionale Salus in an article of September 2018. The piece talks also about how Il Granaio delle Idee has chosen the IBA bakery fair in Munich to present it internationally.

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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV ABOUT PANE FUNZIONALE SALUS (JULY 2018)

In the July issue of the Italian magazine dedicated to the world of professional bakery "Il Panificatore" we published an editorial and an advertising page dedicated to Pane Funzionale Salus®, our healthy and functional bread with 7 nutritional claims.

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A day spent “with the hands in the dough” and the bread scent - by Luca Bonacini (july 2018)

Luca Bonacini, Grand Master of the Confraternita del Gnocco d'Oro and food&wine writer visited our headquarters in June 2018. Here is the report of the wonderful day spent “with his hands in the dough”. Thanks to Luca Bonacini for the article he dedicated us on his blog.

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“PIZZA E PASTA ITALIANA” MAGAZINE – ARTICLE ABOUT “PIZZA GURMÈ” (JULY 2018)

Nucleo® Pizza 8 cereals: corn, oats, wheat, rye, rice, barley, spelt and durum wheat. 8 selected cereals, together in a concentrated blend of natural ingredients. Enhanced with blue poppy seeds, white sesame, black sesame and toasted soya, Nucleo® Pizza 8 Cereals gives the dough a rich taste and a unique aroma.

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“LA CUCINA ITALIANA” MAGAZINE – ARTICLE ABOUT FUNCTIONAL BREAD (JUNE 2018)

La Cucina Italiana.it dedicated an article to functional foods and their importance for people wellness. The articles talks about Il Granaio delle Idee, with its nucleos (mixes) for baking and its Functional Bread (Pane Funzionale Salus) too.

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“2 CHIACCHIERE IN CUCINA” ITALIAN TV COOKING SHOW – CEO INTERVIEW (JUNE 2018)

Federico Allamprese Manes Rossi, CEO of Il Granaio delle Idee, interviewed by the journalist Cristina Dori. The TV show was broadcast on June 2018 on the Italian tv channel 7Gold – TelePadova. They talked about Pane Funzionale Salus, our functional bread that lowers cholesterol level using only natural ingredients, without chemical additives.

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“IL MATTINO DI PADOVA” ITALIAN NEWSPAPER – CEO INTERVIEW (JUNE 2018)

Federico Allamprese Manes Rossi, CEO of Il Granaio delle Idee, interviewed by the journalist Eleonora Vallin. The article was published on June 2018 on the Italian newspaper Il Mattino di Padova. It tells the story of Il Granaio delle Idee, which has been working for 20 years to remove the use of chemical additives from bakery, using natural ingredients and biotechnology. Federico also mentioned Pane Funzionale Salus®, our functional bread blend, and the University of Padua Research on the effects of Salus intake by a sample of people affected by Type 2 Mellitus Diabetes. Thanks to Eleonora Vallin for the article.

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2 CHIACCHIERE IN CUCINA – VIDEO INTERVISTA A FEDERICO ALLAMPRESE (29/05/2018)

Federico Allamprese Manes Rossi, CEO of Il Granaio delle Idee, interviewed by the journalist Cristina Dori. The TV show was broadcast on May 2018 on the Italian tv channel 7Gold – TelePadova. They talked about Pane Funzionale Salus®: the functional bread mix created and patented by Federico Allamprese manes Rossi, owner and founder of Il Granaio delle Idee.

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“TG7 NORD EST” ITALIAN TV NEWS SHOW – CEO INTERVIEW (MAY 2018)

Federico Allamprese Manes Rossi, CEO of Il Granaio delle Idee, interviewed during the TG7 NORD EST news show on the Italian tv channel 7Gold – TelePadova. They talked about Pane Funzionale Salus®, the anti-cholesterol bread created and produced by Il Granaio delle Idee.

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“PIZZA E PASTA ITALIANA” MAGAZINE – ARTICLE ABOUT “PIZZA GURMÈ” (MAY 2018)

Pizza Type 1, Type 2 and Wholemeal Nucleo®: a single blend that allows you to condense three different taste experiences. “Nucleo®” is the trademark registered by Il Granaio delle Idee: a concentrated, homogenous and stable blend of ingredients that allows you to obtain special bases for pizza, in addition to flour usually used.

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“BUONGIORNO MATTINO” ITALIAN FACEBOOK VIDEO SHOW – CEO INTERVIEW (APRIL 2018)

Federico Allamprese Manes Rossi, CEO of Il Granaio delle Idee, interviewed by the journalist Leandro Barsotti. The video was published on April 2018 on the Facebook Page of “Il Mattino di Padova”, an Italian daily newspaper. Pane Funzionale Salus®, the revolutionary healthy bread on sale at the bakeries, was the star of the show once again.

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“TG1 ECONOMIA” ITALIAN TV NEWS SHOW – CEO INTERVIEW (APRIL 2018)

Federico Allamprese Manes Rossi, CEO of Il Granaio delle Idee, interviewed by the journalist Ivana Godnik. The interview was broadcast on April 2018 during the Italian tv news show TG1 ECONOMIA. Federico talked about the new product of Il Granaio delle Idee: Pane Funzionale Salus®, the light and healthy bread with 7 nutritional benefits, which helps to reduce cholesterol.

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“NEMO” ITALIAN TV POLITICS SHOW – CEO INTERVIEW (APRIL 2018)

From the TV report "Along the motorway of the new industry boom" broadcast on 6 April 2018 during the Italian politics tv show “Nemo”. The Italian journalist Antonella Spinelli interviewed Federico Allamprese Manes Rossi. They talked about the economic development of the Northern Italy area between Milan, Padua and Bologna.

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“IL PANIFICATORE” MAGAZINE – ARTICLE ABOUT PANE FUNZIONALE SALUS (APRIL 2018)

On the April issue of the Italian magazine about professional bakery "Il Panificatore" we published an advertising page dedicated to Pane Funzionale Salus®, our functional bread mix, and a recipe for using in an alternative way our Nucleo® Riso Venere (our venus rice based mix).

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“PIZZA E PASTA ITALIANA” MAGAZINE – ADV PAGE ABOUT “PIZZA GURMÈ” (APRIL 2018)

Pizza Gurmè: our line of pizza mixes exclusively dedicated to pizza chefs. Pizza Gurmè blends are concentrated mixes of selected, high quality ingredients. The pizza chefs add them to the flour they normally use, making special bases for pizza.

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“BUONGIORNO BENESSERE” ITALIAN TV SHOW – CEO INTERVIEW (MARCH 2018)

Federico Allamprese Manes Rossi, CEO of Il Granaio delle Idee, interviewed by the journalist Francesca Brienza. The TV show was broadcast on March 2018 and talked about wellness and nutrition. They talked about Pane Funzionale Salus®: the functional bread mix for making a light and healthy bread, patented by Federico Allamprese Manes Rossi.

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“TGR VENETO” ITALIAN TV NEWS SHOW – CEO INTERVIEW (MARCH 2018)

Federico Allamprese Manes Rossi, CEO of Il Granaio delle Idee, interviewed by the journalist Ivana Godnik. The interview was broadcast on March 2018 during the Italian tv news show TGR VENETO. Federico talked about the new product by Il Granaio delle Idee: Pane Funzionale Salus®, the light and healthy bread with 7 nutritional benefits, which helps to reduce cholesterol level.

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“CORRIERE IMPRESE” ITALIAN NEWSPAPER – CEO INTERVIEW (MARCH 2018)

Federico Allamprese Manes Rossi, CEO of Il Granaio delle Idee, interviewed by the journalist Francesca Visentin. The article was published on March 2018 on the Italian daily newspaper Il Corriere della Sera. The article talks about Il Granaio delle Idee and how the company is committed in bringing an healthy and wellness philosophy in the bakery sector, instead of following the current nutrition trends. An example of this is Pane Funzionale Salus®, the functional and protein bread for those who need to reduce cholesterol, as it contains oat beta-glucans. Thanks to Francesca Visentin for the article.

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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (MARCH 2018)

In the March issue of the Italian magazine about professional bakery "Il Panificatore" we published an advertising page and an article about Pane Funzionale Salus®, our functional bread mix, the semi-finished product for functional bread with 7 nutritional benefits and an unique taste.

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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (JANUARY 2018)

In the January issue of the Italian magazine about professional bakery "Il Panificatore"we published an advertising page and an article about Pane Funzionale Salus®, our functional bread mix, the semi-finished product for functional bread with 7 nutritional benefits and an unique taste. They published a small thread too, talking about our Nucleo® 9 Cereali Bio, the organic bakery blend for making exquisite cereals breads with golden crust.

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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (NOVEMBER 2017)

In the November issue of the Italian magazine about professional bakery "Il Panificatore" we published an advertising page and an article about Pane Funzionale Salus, our functional bread mix, the semi-finished product for functional bread with 7 nutritional benefits and an unique taste.

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“IL PANIFICATORE” MAGAZINE – RECIPE AND ADV PAGE (OCTOBER 2017)

In the October issue of the Italian magazine about professional bakery "Il Panificatore" we published an advertising page and a recipe about Nucleo® Rustikò, our mix for wholegrain bread with a crunchy crust and aromatic notes. The recipe "Fig, honey and dried fruit tart" shows how with our mixes for bakery it is possible to prepare not only bread, but also substitutes and desserts.

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“IL SOLE 24 ORE” ITALIAN NEWSPAPER – NOTES ON THE ITALIAN ORGANIC AND VEGAN FOOD MARKET (JULY 2017)

This article by Giovanna Mancini was published on July 2017 on the Italian daily newspaper Il Sole 24 Ore. The article talks about a research conducted by the consulting firm Adacta, which found that the "organic", "vegan" and "healthy" market moves in Italy a business turnover of 5.5 billion, up 7% annually and with an increasing number of operators. Federico Allamprese Manes Rossi, CEO of Il Granaio delle Idee, partecipates to confirm this trend, sustaining that continuous investments in innovation and research are necessary to follow this trends. Thanks to Giovanna Mancini for the article.

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“IL PANIFICATORE” MAGAZINE – RECIPE AND ADV PAGE (JULY 2017)

In the July issue of the Italian magazine about professional bakery "Il Panificatore" we published an advertising page dedicated to Nucleo® Curcuma (our turmeric based bakery blend) and a recipe featuring Nucleo® Sesamino (our sesame based bakery blend): tasty breadsticks enriched with black sesame and poppy seeds.

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“IL PANIFICATORE” MAGAZINE – ARTICLE (MAY 2017)

In the May issue of the Italian magazine about professional bakery "Il Panificatore" we published an article about our Lievito Madre Attivo di Grano Duro, our sourdough starter perfect for durum wheat breads, characterized by an intense golden color and unique scent.

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“IL PANIFICATORE” MAGAZINE – ARTICLE AND RECIPE (APRIL 2017)

In the April issue of the Italian magazine about professional bakery "Il Panificatore" we published an article about 4 products of our organic line and 2 recipes using Arifa Farina Bio, our versatile mix of organic flours, perfect for all bakery products.

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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (MARCH 2017)

In the March issue of the Italian magazine about professional bakery "Il Panificatore" we published an article about our Nucleo® Pan Brioche, our milky soft bread mix, with a recipe for delicious donuts and krapfen. We published also an advertising page on our Nucleo® Puccia delle Dolomiti, the mix to make the traditional rye bread from the Italian Alps.

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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (JANUARY 2017)

In the January issue of the Italian magazine about professional bakery "Il Panificatore" we published an article about our Nucleo® Puccia delle Dolomiti, the mix to make the traditional rye bread from the Italian Alps. We published also an advertising page on Nucleo® Pane Etnico, our bakery blend with teff, hemp, chia (Salvia Hispanica) and quinoa.

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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (NOVEMBER 2016)

In the November issue of the Italian magazine about professional bakery "Il Panificatore" we published an article about our "palm oil free" philosophy. We published also an advertising page with our Nucleo® Pan Brioche, the delicious and soft bread with a delicate flavor. Nucleo® Pan Brioche is clean label product and it is free from additives or chemical emulsifiers.

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“IL PANIFICATORE” MAGAZINE – ARTICLE (OCTOBER 2016)

In the October issue of the Italian magazine about professional bakery "Il Panificatore" we published 2 articles:
- A paragraph about Nucleo® Pane Etnico, our blend for cereals and seeds bread with teff flour, quinoa flour, hemp and chia seeds.
- An article about our new poducts: Nucleo® Puccia delle Dolomiti (rye mix bread from Italian Alps), Nucleo® Pane Etnico (cereal and seeds bread), Nucleo® Pan Brioche (mix for soft and milky bread). But it also talks about our M-Zero Improver, which retards the formation of molds.

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“IL PANIFICATORE” MAGAZINE – ARTICLE (SEPTEMBER 2016)

In the September issue of the Italian magazine about professional bakery "Il Panificatore" we published an adv page about our enzymatic improver M-Zero, which retards molds growth in a natural way, replacing the common chemical preservatives.

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“IL MATTINO DI PADOVA” ITALIAN NEWSPAPER – FOREIGN MARKET UPDATES FROM IL GRANAIO DELLE IDEE (JUNE 2016)

This article by Eleonora Vallin is about the opening to foreign markets of Il Granaio delle Idee, published on 14 June 2016 in the Italian daily newspaper “Il Mattino di Padova”. In 2016 Il Granaio delle Idee, clean label company from the foundation, increased sales abroad, especially in Arab countries: Arabia, Dubai, Lebanon, Jordan. The article also mentioned the new products: above all, Amordolce, the mix for plumcakes and muffins. Thanks to Eleonora Vallin for the article.

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“IL PANIFICATORE” MAGAZINE – ARTICLE (MAY 2016)

In the May issue of the Italian magazine about professional bakery "Il Panificatore" we published an adv page about about Pane Funzionale Bonus, the dark version of our functional bread mix Pane Funzionale Salus®.

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“ITALIA A TAVOLA” ITALIAN NEWS SITE – A STORY ABOUT IL GRANAIO DELLE IDEE (MAY 2016)

The Article by Davide Oltolini talking about Il Granaio delle Idee, published on 13 May 2016 in the Italian News Site “Italia a Tavola”. The article tells the story of the clean label company Il Granaio delle Idee, which has eliminated the mono and diglycerides (E471/E472), that are often used in the production of bread and bakery products. The journalist also mentioned the birth in 2004 of the company Ruggeri, who sells special mixtures and flours in the large-scale distribution channel. Thanks to Davide Oltolini for the article.

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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (APRIL 2016)

In the April issue of the Italian magazine about professional bakery "Il Panificatore" we published an article about the use of enzymes in the baking process and an advertising page about our gluten-free bread mix: Toast Gifrì.

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“IL PANIFICATORE” MAGAZINE – ADV PAGE (MARCH 2016)

In the March issue of the Italian magazine about professional bakery "Il Panificatore" we published an advertising page about our enzymatic improvers: an image of our bread with important keywords, such as wellness, health and clean label.

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“IL SOLE 24 ORE” ITALIAN NEWSPAPER – THE GLUTEN FREE MIX FOR SANDWICHES (MARCH 2016)

This article by Giambattista Marchetto was published on March 2016 on the Italian daily newspaper Il Sole 24 Ore. The article is about the gluten-free bread mix, Toast Gifrì, and its official launch during the World Allergen Food 2016 fair in Padua Fair buildings. It also talks about Il Granaio delle Idee’s new products, from our functional bread for diabetics mix to the recent drive to exports. Thanks to Giambattista Marchetto for the article.

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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (JANUARY 2016)

In the January issue of the Italian magazine about professional bakery "Il Panificatore" we published an advertising page and an article about Pane Funzionale Salus®, our functional bread mix. This product allows you to produce a light and healthy bread with Beta-glucans of oats, that help to lower cholesterol level in blood.

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“IL CORRIERE DELLA SERA” ITALIAN NEWSPAPER – THE ENZYMATIC TECHNOLOGY OF IL GRANAIO DELLE IDEE (OCTOBER 2015)

The article by Marco De' Francesco, published on 19 October 2015 on the italian newspaper Il Corriere della Sera, deals with the use of enzymatic technology in the bakery industry by Il Granaio delle Idee. Our company doesn’t use chemicals additives but only natural molecules (enzymes) to improve the characteristics and preservation of bread and bakery products in general. Thanks to Marco De' Francesco for the article.

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“IL PANIFICATORE” MAGAZINE – ARTICLE (OCTOBER 2015)

In the October issue of the Italian magazine about professional bakery "Il Panificatore" we published an article about the use of our enzymes in the bakery sector, which allows to obtain excellent results without using chemical additives.

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“IL PANIFICATORE” MAGAZINE – ADV PAGE (SEPTEMBER 2015)

In the September issue of the Italian magazine about professional bakery "Il Panificatore" we published an advertising page with our latest clean label products: enzymatic improvers and mixes for bakery.

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“IL PANIFICATORE” MAGAZINE – ADV PAGE (JULY 2015)

In the July issue of the Italian magazine about professional bakery "Il Panificatore" we published an advertising page with 4 of our best blends for special breads, perfect for the summer:
- Nucleo® Integrale: our wholemeal bread mix.
- Nucleo® Vitaminic: the mix for a dark bread with a strong taste and toasted seeds and flours.
- Nucleo® Rombi: the mix with durum wheat and corn, for a fragrant loaf divided in small and tasty nibbles.
- Nucleo® Mais Party: for crispy and crunchy bread with corn flour and sunflower seeds.

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“LA STAMPA” ITALIAN NEWSPAPER – (JULY 2015)

This article by Eleonora Vallin was published on July 2015 on the Italian daily newspaper La Stampa. It talks about the first export steps by Il Granaio delle Idee, which started to develop business in Lebanon, Jordan and the Arab Emirates. In 2015 export weighs 20% of the sales volume. The article talks also about the company's participation at IBA 2015 in Munich, the world's leading trade fair for the bakery and confectionery sectors. Thanks to Eleonora Vallin for the article.

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“IL SOLE 24 ORE” ITALIAN NEWSPAPER – Il GRANAIO DELLE IDEE IS LOOKING FOR PARTNERS (JULY 2015)

This article by Katy Mandurino was published on July 2015 on the Italian daily newspaper Il Sole 24 Ore. The article talks about the enzymatic technology of Il Granaio delle Idee, but also about the recent opening towards new partners to achieve greater growth targets. Thanks to Katy Mandurino for the article.

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“TGR VENETO” ITALIAN TV NEWS SHOW – CEO INTERVIEW (MAY 2015)

Federico Allamprese Manes Rossi, CEO of Il Granaio delle Idee, interviewed by TgR Veneto, an Italian news show. The interview was broadcast on May 2015. Federico talked about local, artisanal and quality food in italy.

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“IL PANIFICATORE” MAGAZINE – ARTICLE (MAY 2015)

In the May issue of the Italian magazine about professional bakery "Il Panificatore" we published an article about Pane Funzionale Salus®, the only functional bread with 7 nutritional benefits: reduced energy, low fat, reduced carbs, rich in fibre, with oat Beta-glucans, rich in protein and reduced sodium.

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“IL MATTINO DI PADOVA” ITALIAN NEWSPAPER – CEO INTERVIEW (APRIL 2015)

This article by Riccardo Sandre talks about the fast growth of Il Granaio delle Idee and it was published the 24 April 2015 in the italian newspaper Il Mattino di Padova. It talks about the big investments in the Research & Development department by the company, but also about the peculiarities of the company: we have eliminated the chemical substances from our ingredients and we have invented the Nucleo®, the mixes for special breads. Thanks to Riccardo Sandre for the article.

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“IL PANIFICATORE” MAGAZINE – ADV PAGE (APRIL 2015)

“IL PANIFICATORE” MAGAZINE – ADV PAGE (APRIL 2015) In the April issue of the Italian magazine about professional bakery "Il Panificatore" we published an advertising page about Arifa, the versatile balanced blend of organic flours from Il Granaio delle Idee.

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“IL PANIFICATORE” MAGAZINE – ADV PAGE (MARCH 2015)

In the March issue of the Italian magazine about professional bakery "Il Panificatore" we published an advertising page about Amordolce, our yoghurt based mixes for plumcakes and muffins, clean leabel and chemical emulsifiers (E471, E472) free.

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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (JANUARY 2015)

In the January issue of the Italian magazine about professional bakery "Il Panificatore" we published an article about Pane Funzionale Salus®, our functional bread with 7 nutritional benefits. Salus contains oat beta-glucans, the soluble fibres that help to reduce cholesterol.

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“IL MATTINO DI PADOVA” ITALIAN NEWSPAPER – CEO INTERVIEW (SEPTEMBER 2012)

This article by Nicola Stievano, published on 22 September 2012 on Il Mattino di Padova (an Italian Newspaper) tells how Il Granaio delle Idee has experienced a three-year period of progressive growth in terms of turnover, but also in terms of exports. It also talks about the participation at the IBA 2012 - International Baking Academy, the international exhibition of reference for the bakery and pastry industry. Thanks to Nicola Stievano for having dedicated this article to us.

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“IL PANIFICATORE” MAGAZINE – ARTICLE ABOUT THE NUCLEOS FOR BAKING (MARCH 2005)

In this 2005 issue Il Granaio delle Idee presented two new nucleosi for special breads, then called kits: Kit Integrale and Kit Riso. Two historical and successful nucleos, still available in our price list. The nucleos allow to completely replace the semi-finished products, using your favorite flour instead and the nucleos instead.

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“IL GAZZETTINO DI PADOVA” ITALIAN NEWSPAPER – DISNEY BREANDED BREAD (27/05/2004)

This article by Angelo Ciramosti published on May 27th 2004 on the Italian newspaper Il Gazzettino di Padova tells how Il Granaio delle Idee has obtained the license to produce Disney branded bread. A challenge “Made in Veneto” launched to the industrial snacks: these new snacks are handmade bread, "dressed" in a different way. Thanks to Angelo Ciramosti for having dedicated this article to us.

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"CORRIERE DEL VENETO" ITALIAN NEWSPAPER - DISNEY BRANDED BREAD (13/05/200

An article by Francesca Visentin, published on 13 May 2004 on the Italian newspaper Il Corriere del Veneto. The piece tells the story of the new initiative by Il Granaio delle Idee, the new "panino animato": the snack for children to getting them used to genuine flavors. The recipe, in fact, studied with the University of Padua, provides only natural ingredients and special cereals. Thanks to Francesca Visentin for having dedicated this article to us.

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"il gazzettino di padova" italian newspaper - Padua companies awards (11/05/2004)

The article published on May 11, 2004 in Il Gazzettino di Padova on the Padua companies that distinguished themselves in 2003. They were awarded the prize "Azienda Più", established by the Chamber of Commerce of Padua. The Granaio delle Idee was one of the companies awarded because it was run by entrepreneurs under 35, who had been in business for at least 3 years.

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"il gazzettino di padova" italian newspaper - an event with "panino animato" (11/05/2004)

The article published on May 11, 2004 on the italian newspaper Il Gazzettino di Padova talks about the event by the rector of the Santuario of Piove di Sacco (PD) Don Franco Callegari. He organized a massive dannier to bring together the parishes of Saccisica area. The bread eaten during the dinner was offered by Il Forno Veneziano by Roberto Canciani and was the "panino animato" distributed by Il Granaio delle Idee.

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"il mattino di padova" italian newspaper - Il Granaio delle Idee's new headquarter (7/03/2003)

The article published on 7 March 2003 on the Italian newspaper Il Mattino di Padova announces the inauguration of the new headquarter of Il Granaio delle Idee. In order to face an expanding market, the company has in fact expanded its spaces with a new building of over 1300 square meters in Maserà di Padova.

	Volume	Stability	Shelf life	Mold retardation	Extensibility	Aroma	Taste	Colour	Crunchy crust	Soft crumb	High in sugar
Coadiuvanti
Enzymatico
Enzymatico Bio
PizzaEnzymes
CrispyEnzymes
BurgerEnzymes
3D Enzymes
Celluzymes
SweetEnzymes
ToastEnzymes
Panevivo
Vivo Plus
Elasten
Mokassino
Bruns
FuturEnzymes
M-Zero
Cracksticks
Lieviti
Lievito Madre Attivo con Germe di Grano
Lievito Madre Attivo di Grano Duro
Lievito Madre Bio
Linea freddo
Cristal
Igloo
Polar
Frozen