Wheat germ is a real concentrate of nutrients such as aminoacids, fatty acids, mineral salts, B vitamins and tocopherols (vitamin E). The product, which contains wheat germ, make it possible to fill the numerous gaps in the Western diet, which is high in calories on the one hand, but poor in the nutritional principles essential for our well-being on the other. Unfortunately, this embryo is eliminated together with the outer casings during the refining process, thus depriving wheat flour of a large part of its precious load of fibres, vitamins, mineral salts and fatty acids.
To overcome this deficiency, Il Granaio delle Idee, thanks to its Laboratory, has created Active Sourdough with Wheat Germ which, unlike other Sourdough yeasts, does not require the addition of brewer's yeast as it completely replaces it, making it an ideal product for the increasing number of people intolerant to fresh brewer's yeast.
Suitable for all types of bread, focaccia, breadsticks, crackers, pizzas and leavened desserts, the Active Sourdough with Wheat Germ has among its intrinsic characteristics the ability to develop particular aromatic stamps that enhance the flavor and aroma of the finished product.
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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.