cold-process range: processing aids for every stage of breadmaking

Cold-processing techniques in breadmaking offer several advantages, primarily in terms of costs, management and organization. These techniques can be applied at various stages of breadmaking, from mixing and proofing to baking.

Il Granaio delle Idee has been researching, developing, producing and distributing natural breadmaking mixes and improvers for 20 years. Using the best food technologies, we offer our customers only innovative, natural bread improvers that meet all their needs and solve all their problems during the breadmaking process.

For this very reason, in 2018 we launched our new range of enzyme-based improvers for cold-processing techniques. Each one acts at a specific stage of the breadmaking process:

• CRISTAL: specifically formulated for unproofed frozen dough

• IGLOO: specifically formulated for pre-proofed frozen dough

• POLAR: specifically formulated for par-baked frozen bread

• FROZEN: specifically formulated for retarder-proofer chambers