The technique of refrigeration in bakery has several advantages, first of all of an economic nature and of a managerial-organisational type. These 4 different techniques can be used depending on the different internal baking process of the customer: in the baking process, between dough, rising and baking.
Il Granaio delle Idee has been working for 20 years in research and development, production and distribution of blends and natural improvers for baking. Using the best food technologies, we offer our customers only innovative and natural bread improvers that meet all their needs and solve all their problems during the baking process.
That's why in 2018 we launched our new line of enzyme improvers for freezing technology. Each of them acts at a precise stage in the baking process:
- CRISTAL: specially formulated for unleavened deep-frozen
- IGLOO: specially formulated for deep-frozen foods which have been subjected to a high level of delicacy.
- POLAR: specially formulated for deep-frozen pre-cooking
- FROZEN: specifically formulated for the proofing chamber
