On the 22nd of March 2018 Pane Funzionale Salus®, the innovative light and healthy bread conceived and produced by Il Granaio delle Idee, was the protagonist of a stimulating day at the company.
iDonna, an Italian business network association with numerous affiliates, held a business event in our headquarter, in order to create new synergies and transform ideas and passions into business.
During the exclusive event between entrepreneurs, Federico Allamprese Manes Rossi, founder and CEO of Il Granaio delle Idee, presented the company. The topics of the meeting were the clean label philosophy, flours, ancient grains and bakery blends composed exclusively of natural ingredients. But the real star of the day was Pane Funzionale Salus®, the light and healthy bread with 7 authorized nutritional benefits, which helps to reduce cholesterol thanks to the presence of oat beta-glucans.
This day we have been also visited by Francesca Brienza, presenter and journalist, and the Buongiorno Benessere crew, a health and wellness broadcast on italian television channel Rai1. The journalist interviewed Federico Allamprese Manes Rossi and explained Salus, from the steps of preparation to the in-depth analysis of the ingredients. The intervention of the nutritionist biologist Stefano Sbrignadello was very precious. He underlined the importance of bread in the daily diet.
Special thanks to Buongiorno Benessere's team for the visit and to iDonna's organization for the useful and stimulating event.
Here the complete service of Francesca Brienza which was transmitted on the 31st of March 2018 on Rai1 during “Buongiorno Benessere”:
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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.