For its Professional Bakery Course, the Italian professional school DIEFFE chooses to involve some of the greatest specialists in the sector every year. Students get in touch with professional bakers and specific business realities and have the opportunity to learn skills and bakery secrets.
Il Granaio delle Idee was Training Partner in the lesson of 27 September 2018. One of our technician-bakery chefs held a lesson about the new healthy trends in bakery. It emerged that today it is no longer enough to bake regular bread: bakers must be able to enrich their offer with organic, clean label but above all healthy baked goods.
During the lesson, our technician and the students prepared 4 artisanal leavened products, with doughs characterized by nutritional properties or particular aromas:
Pane Funzionale Salus®: characterized by oat (for the contribution of fiber, the Beta-glucans, which help to reduce the absorption of sugars in the blood) and lupins (to increase protein content), Salus is our tasty functional bread.
Focaccia Genovese: the traditional Genoese "bread", enriched with the spices and the colour of our Nucleo® Curcuma.
“Rubatà” breadsticks: a variety of breadsticks typical from Piedmont (Italy), made with Nucleo® Vitaminic, our seeds and toasted flours mix for breadmaking.
Stretched breadsticks with Nucleo® Riso Venere: enriched by our Granulated Barley Flakes decoration, these breadsticks have been a success thanks to color and flavor given by venus rice.
We thank DIEFFE for their hospitality and the students for their curiosity!
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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.