Against. This is the preposition that summarizes our choice, from the experimentation to the launch of the new natural improver of the Il Granaio delle Idee. M-Zero is the only natural anti-mould that, by retarding the appereance of the mould gives a longer shelf life to all bakery product.
M-Zero is an improver that acts against food waste and mould thanks to a lowering of the pH that does not alter the taste, smell and activity of the yeasts. M-Zero is against the alteration of flavors due to the use of calcium propionate E282 or its chemical alternatives, which can be entirely replaced by M-Zero.
M-Zero is 1% dosage on the weight of the flour and is a very versatile compound, which can be used in the production of packaged bread, but also in the production of focaccia and croissants.
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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.