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
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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