Since its establishment, Il Granaio delle Idee has been monitoring the debate between Italian and international researchers and nutritionists on the health effects of the usual consumption of palm oil. According to most people, it significantly increases the concentration of saturated fats in the blood, favoring certain cardiovascular diseases.
In most cases, public information does not encourage an informed choice about buying and consuming foods with palm oil, such as bakery products. Its high content of saturated fats can contribute surely to some risky health situations.
For these reasons, our clean label company has chosen to offer a wide range of "Palm Oil Free" products, in order to provide a different choice to our Customers. They can independently consider whether to use it or not in the production of their baked goods.
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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.