The company Nardone Martino of San Giorgio del Sannio (Benevento, Italy), leader for over 40 years in the trade of machinery, accessories and furniture for bakeries and restaurants, was the ideal location for the course "I COLORI DEL PANE" held on 13th and 14th of May 2017.
The two-day event, organized also through the technological contribution of the Hiber blasters and the ovens and kneaders of the Logiudice Forni, gave us the possibility to explore the most imaginative methods and shapes to colour bread in a completely natural way, through the use of improvers and mixes produced by Il Granaio delle Idee. Our clean label lines was also and occasion to create discussion among the participants, who were increasingly inclined to use them to replace the chemical additives normally used in bakery products.
Our Natural solutions used during the different phases of the course were: natural improvers such as Enzymatico and Panevivo for baguettes, SweetEnzymes for soft bread with pumpkin and natural mix such as our Nucleo® Pane Etnico for the production of breadsticks and decorated strands.
A triumph of colors and flavors obtained thanks to the important experience of the executive pastry chef Giuseppe Mancini, consultant and trainer in major national and international cooking schools and already artistic gold medal for a four-year period -international competition sponsored by the Italian Chefs Federation. The master has managed to perfectly harmonize the chromatic varieties of bread to the decorations for the stuffings, surprising everyone through an original method of presentation that has been able to combine flavor and delight for the eyes.
Join our subscribers list to get the latest news from Il Granaio, directly in your inbox.
Fill in the dedicated form with your request and you will be contacted as soon as possible.
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.