This year Il Granaio delle Idee has studied and launched 4 new clean label products, thinked to improve the industrial and artisanal bread production. These new bakery mixes and bakery improvers are all made of natural ingredients and are free of chemical emulsifiers. Il Granaio delle Idee is in fact a clean label company.
Following the latest trends in bakery, Breaty is our newest complete mix for bread making. With this bread mix, the artisan baker can prepare a crispy, rustic and malty Italian ciabatta bread. Enriched with notes of cocoa, the malted ciabatta made with Breaty reminds the taste of artisan beers.
Discover more characteristics of this product: complete mix Breaty.
Focaccia Romana is the street food of the moment: tasty and fragrant, it can no longer miss in the offer of fresh baked goods of every bakery. With our complete mix for bakery Roma, you get a delicious Roman focaccia characterized by Type 1 Wheat Flour Type 1, made of 100% Italian wheat.
For further information: complete mix Roma.
Acrylenzymes is the enzymatic bread improver that allows to reduce the formation of acrylamide up to 90% in bakery products. The use of selected raw materials and correct baking methods can therefore help to reduce the formation of this unhealthy substance. This is very important, as the European Union has recently issued new regulations to reduce acrylamide levels in food.
Go to product page: Acrylenzymes improver.
The bread improver Easycut is the new frontier of enzyme-based bakery improvers. It is particularly suitable for the industrial production of bread and bakery products. Easycut has been studied to maintain the shape in the phases of mechanized in-line cutting of bakery products. It also ensures a clean and perfect cut, while reducing waste.
Learn more: Easycut improver.
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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.