In the past, spelt represented an essential ingredient for the Mediterranean, Eastern and North African diet, but especially it was something really used for poor cooking. It is in fact the cereal most anciently cultivated: it was one of the basic foods of Ancient Rome, where one even married exchanging a spelt focaccia, which symbolized the future life in common of the couple.
Spelt is often considered a subspecies of common wheat, in fact it looks similar to wheat. However, the spelt shell is harder than the wheat one! A special feature that helps to protect the nutrients inside it and allows you to resist attacks from pollutants such as pesticides and even insect invasions.
A history and special organoleptic properties that Il Granaio delle Idee has carefully studied to produce the organic blend for bakery Nucleo® Farro Reale Bio.
The 4 types of spelt blended harmoniously into this product allow the best enhancement of the characteristics of this cereal: spelt flour, triticum monococcum flour, spelt flakes and spelt sourdough. Four kinds of spelt, totally certified Organic, that give the finished products softness, crispness and fragrance. Four elements that give life to a fine mixture, which also allows the production of a bread with a scented and very crumbly crust, while keeping low the content of sugar and fat.
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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.