Once again this year, Il Granaio delle Idee took part in the traditional Open Day organised by Tim Zip, the company that distributes its clean label products for baking in the Balkan area.
The event, organized on the 18th of April 2018 at Tim Zip headquarters in Zagreb (Croatia), hosted the company's national and international trade partners, which presented their new products in the bakery and pastry sectors. It was intended for customers and industries owners from Croatia, Albania, Bosnia-Herzegovina, Slovenia and Serbia.
During the day, our technical bakers made many technical demonstrations with the following products:
Natural Improver Panevivo, which increases the shelf life, softness and elasticity of the crust.
Natural Improver Enzymatico, which increases dough stability and provides an increase in volume and the "Oven Spring" effect.
Natural Improver Celluzymes, specific for products with fibers, stabilizes the dough and promotes an open-holed crumb.
Natural Improver Bruns, which gives a lighter or darker crust colour.
We thank Tim Zip for this important opportunity, which has allowed us to train on our products and our clean label philosophy, as well as to taste our products natural and free of chemical emulsifiers.
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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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| Coadiuvanti | |||||||||||
| Enzymatico |  |
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| Enzymatico Bio | |
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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.
Italian
