Il Granaio delle Idee

Natural improvers and yeast

The enzymes used in our enzymatic improvers for bread-making are the result of intensive research made on an international scale and an accurate selection in the reference field.

Lab tests and daily trials ensures functionality and activity of our enzymes, giving us the experience and the right know how to formulate and produce innovative blends with quality, at competitive costs and at the same time offering top quality end performance for the industrial and artisanal bread making sector.

 

WHAT ARE ENZYMES?

Improvers of fungal or bacterial origin that naturally replace chemical additives and emulsifiers such as E471 and E472 in bread, bakery and pastry products.

Our enzymatic blends allow to solve every problem and satisfy every need in baking and confectionery: crispness, softness, increased shelf life, delayed cooling, extensibility, gilding, palatability, resilience, alveolation.

 

Our improvers for baked products are all natural and clean label. You will improve both industrial and artesanal production.

Check the NEWS section of our Website: you will find many ideas and recipes about how to use our products with originality for bread and bakery products always new and tasty!

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Natural improvers

LB IMPROVER
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LB IMPROVER

The enzymatic improver for soft and crunchy croissants.

Ox-Zero
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Ox-Zero

Formulated to prevent rancidity of rich in fat products.

Panett-1 Plus
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Panett-1 Plus

The natural improver specifically formulated for large leavened and recurring cakes

Enzymatico
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Enzymatico

The universal improver, without chemical emulsifiers

MUFFINS
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MUFFINS

it enhances softness and helps maintain the right moisture, in a natural way.

Panevivo
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Panevivo

The enzymatic improver that retards the staling process.

Vivo plus
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Vivo plus

Upgraded version of PaneVivo, for a longer shelf life.

Acrylenzymes
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Acrylenzymes

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.

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.

Sweetenzymes
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Sweetenzymes

Specifically developed for bakery products with high fat and sugar content.

Burgerenzymes
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Burgerenzymes

Enzymatic improver for very soft and fragrant burger buns.

Futurenzymes
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Futurenzymes

It enhances and preserves the characteristics of the packaged bread.

M-zero
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M-zero

It retards the growth of molds in a natural way.

Pizzaenzymes
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Pizzaenzymes

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

Elasten
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Elasten

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 - yeasts

Lievito madre attivo di grano duro
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Lievito madre attivo di grano duro

Especially recommended for large durum wheat loaves

Lievito madre attivo con germe di grano
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Lievito madre attivo con germe di grano

Perfect for all kind of breads, focaccia, pizzas and leavened desserts

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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