Il Granaio delle idee expands the enzymatic improvers range with the brand new Panett-1 Plus pastry improver. Specially formulated for the artisanal production of large leavened and recurring cakes, this enzymatic improver allows to produce clean label panettone, pandoro and stollen…
Discover our natural pastry improvers: Pastry Line.
In the case of artisanal production of large leavened products that do not require the use of chemical preservatives, shelf life is a critical issue. Panett-1 Plus can solve this problem, because it keeps the finished product fresher and softer, for longer. It can increase the shelf life in a completely natural way, because it is a 100% Clean Label product. Panett-1 Plus increases the development during cooking, giving an excellent resilience to the leavened products, which will quickly recover their original shape after compression. It also improves the chewability of the finished product, which will be particularly pleasant and melting.
Panett-1 Plus is an easy-to-use pastry improver: dose the product at 1% of the total weight of the flour, including the flour of the first dough and the refreshing flour in the second dough. Add Panett-1 Plus only to the second dough. If the recipe includes several doughs, calculate the total flour amount and add it only in the last dough. In case of a sourdough recipe, do not consider the flour contained in the sourdough in the total amount of flours calculation. Panett-1 Plus is available in practical 250 g packages. Thanks to small and compact size, it allows an easy and optimased storage.
The biga (pre-fermented dough) should be left to rest for 12 - 13 hours at about 26 ° C: it should triple the size.
For the Panettone
Original article: Il Panificatore Italiano magazine, October 2019 issue.
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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.