The Research and Development Laboratory of the Il Granaio delle Idee has produced a new product on the international bakery scene. It is the Pane Funzionale Bonus, a functional bread with a dark color that, thanks to the presence of malts, gains in intensity of scent, aroma, taste and fragrance.
Bonus presents and harmonizes in itself all the healthiest characteristics: it is a light, reduced energy, low fat, reduced sodium and reduced carbs bread.
Bonus is also rich in fiber and protein and contains oat beta-glucans, which reduce the level of cholesterol.
An ideal bread for everyone, from adults to children, but also for categories such as sportsmen, given the low sodium content, which contributes to maintaining a normal blood pressure and the significant presence of proteins, which contribute to the maintenance and growth of muscle mass.
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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.