From the 12th to the 20th of May 2018 the Consorzio Panificatori Padovani hosted Il Granaio delle Idee, during the 2018 edition of the Padua Trade Fair.
During the event, the students of the Accademia delle Professioni Dieffe had the opportunity to live this experience. They baked dozens of loaves of bread prepared with our natural mixes:
Nucleo® Curcuma: for typical yellow bread with a spicy flavour;
Nucleo® Riso Venere: purplish colour and a balanced flavour for a particular and elegant bread;
Pane Funzionale Salus®: Light and healthy bread with 7 nutritional benefits;
Nucleo® Vitaminic: a dark bread with a strong taste and toasted seeds and flours.
The bread produced was put on sale to the public and the proceeds donated to charity.
A successful initiative was the free distribution of Pane Funzionale Salus® baguettes every day, with a fixed appointment in the evening during the week and a double appointment at the weekend. This light and healthy bread has 7 nutritional benefits: reduced energy, low fat, reduced carbs, high fibre, with oat beta-glucans, high protein and low sodium. Salus has been successful thanks to its unmistakable taste, but also thanks to its healthy properties: it contains oat beta-glucans, fibres that can reduce cholesterol levels in the blood.
Congratulations to the students of Dieffe and to our bakers for the wonderful breads baked and a special thanks to the Consortium of Padua Bakers for the welcome.
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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.