We have studied and launched 3 new natural improvers designed for industrial bread and cakes. Always faithful to our clean label philosophy, these new semi-finished products for bakery and confectionery are made of natural ingredients and are free from chemical emulsifiers. Three healthy and innovative solutions that will “clean” the label of industrial bakery products, often perceived as harmful to health due to the use of chemical improvers.
After Enzymatico.Bio (the universal improver for organic bread) and our Lievito Madre Bio (our dry sourdough that gives bread an unique fragrance), we launched Celluzymes Bio for organic wholemeal bread. It allows to obtain a dry and stable dough during processing. In addition, it significantly increases the volume of the bread during baking and ensures a well-balanced crumb. Celluzymes is specifically designed for rich in fiber and seeds bread.
Go to product page: Celluzymes Bio.
Cakes Elite improver is ideal for the preparation of muffins, plumcakes and soft cakes without chemical emulsifiers. It helps to maintain humidity in the finished product, enhancing its softness when fresh but also during storage (up to 60 days). It increases the volume and improves the alveolation of the cakes, which will always be homogeneous and regular inside.
Read more: Cakes Elite
This enzymatic improver for industrial confectionery uses the natural strength of enzymes to make the finished product as soft as freshly baked. The packaged croissant will in fact stay fresh longer (up to 180 days) and will be free from chemical emulsifiers. With Croissant Life the finished product will have excellent rise and inner layer structure.
Read more: Croissant Life
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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.