Many people, even if the story handed down in some cases has often turned out to be legend, remember that it was Queen Marie Antoinette of France in 1700 to give the impetus to the consumption of the brioche for their subjects. She certainly could not have imagined that this product, revisited and innovated, would remain over the centuries one of the most popular choices for breakfasts, snacks and daily breaks.
Il Granaio delle Idee offers this famous product, composed of flour, milk, eggs, yeast and butter, which is formulated to make soft sandwiches and braids: Nucleo® Pan Brioche. It does so with its usual natural approach, in contrast to the market trend, because it is a Nucleo® totally free of mono and diglycerides of fatty acids (which are hidden behind the abbreviations E471 and E472) and completely palm oil free.
Pan Brioche is a customizable Nucleo®, even with chocolate drops, with an unsurpassed taste and consistency. A good daily habit, to rediscover and maintain unchanged one of the softest, tastiest and fascinating stories related to flour compounds.
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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 | |
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| PizzaEnzymes | |
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| CrispyEnzymes | |
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| BurgerEnzymes | |
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| 3D Enzymes | |
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| Celluzymes | |
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| SweetEnzymes | |
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| ToastEnzymes | |
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| Panevivo | |
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| Vivo Plus | |
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| Elasten | |
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| Mokassino | |
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| Bruns | |
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| FuturEnzymes | |
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| M-Zero | |
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| Cracksticks | |
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| Lieviti | |||||||||||
| Lievito Madre Attivo con Germe di Grano | |
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| Lievito Madre Attivo di Grano Duro | |
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| Lievito Madre Bio | |
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| Linea freddo | |||||||||||
| Cristal | |
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| Igloo | |
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| Polar | |
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| Frozen | |
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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.
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