For 20 years, Il Granaio delle Idee has been a leader in the world of natural blends and improvers for bakery products. We will participate at Sigep fair, the 41st International Exhibition of Ice Cream, Confectionery, Artisan Bakery and Coffee in Rimini (Italy), to present our leading products in terms of innovation and quality.
We will present one of our complete mixes: Salus Functional Bread, the revolutionary and exclusive healthy bread mix. It has 7 nutritional benefits: from the reduced content of calories and fats to the high concentration of fibres and proteins, from the reduced rate of carbohydrates and sodium to the presence of oat beta-glucans.
"A revolution in the bakery world" Federico Allamprese Manes Rossi, owner and founder of Il Granaio delle Idee says, adding: "We have studied and created this special 100% natural flour blend, according to our clean label philosophy. With our Salus Bread mix you can get a very good bread in terms of taste and balance between crispness and softness. Salus Functional Bread is ideal for sportsmen too, because it is high in proteins.”
You’ll discover our new natural bakery improvers:
The innovative AcrylEnzymes, which can reduce the formation of acrylamide up to 90%, thanks to our enzymatic technology know how. It is suitable for all bakery products that are subject to high temperatures during cooking, such as: biscuits, crackers, crispbreads, snacks and croissants.
Ox-Zero is the natural improver with an antioxidant action. Based on vegetable extracts, it prevents the rancidity of products with a high lipid content and increases their shelf life.
Among the clean label improvers presented at Sigep, we will present some new pastry improvers:
LB Improver: designed with the World Champion Pastry Chef Luigi Biasetto for the production of croissants, it replaces the chemical improvers. It gives the croissants an excellent volume, enhances the consistency of the pastry in a pleasant balance between crunchiness and softness, adding some lactic notes.
Panett-1 Plus, perfect for leavened cakes such as pandoro, panettone, colomba and veneziana, gives softness to the finished product and increases its shelf life. It also improves chewability, taste sensation and resilience.
The stand of Il Granaio delle Idee will allow visitors to immerse themselves in our bakery world, thanks to the presence of a real bakery Lab where our technicians will bake in real time. Inside the stand there will be a corner entirely dedicated to Salus Functional Bread.
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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.