Volare® (“To Fly”) is the new complete pastry mix dedicated to the great leavened cakes such as Pandoro and Panettone. It is ideal for the realization of clean label artisanal products, because it does not contain any chemical emulsifiers. With Volare®, it will be very easy to bake artisanal leavened cakes to perfection. The secret is contained in its innovative enzymatic formulation that naturally gives the finished product extraordinary softness and freshness, for longer.
Get ready to... fly!
The mix for large leavened cakes Volare® is easy-to-use because it is composed of two ready-made mixes: MIX MADRE, to be used in the first dough, and MIX PADRE, to be used in the second dough. The artisan baker has to weigh only yeast, sugar, water, eggs and butter. Volare® mix contains no flavours and allows the customization of the Panettone with flavours, aromas and inclusions of your choice. It does not contain chemical emulsifiers either, for a clean label product.
Practical and versatile, Volare® mix is ideal for the preparation of Pandoro and Panettone. But it is possible to bake a lot of large leavened cakes all year round, such as soft doughnut cakes or Colomba (typical Italian leavened cake, usually baked during Easter period).
With this pastry mix, the dough of the panettone will be more stable and easy to work. Volare mix have an effect also on the finished product’s structure: it will have an excellent volume and a wide crumb alveolation. Volare® also ensures a unique taste experience: the large leavened product will be infinitely soft, will have a delicate taste and will leave a pleasant sensation of freshness in the mouth. The final result will be stable and standardizable because it will not be affected by the variability due to the flour. Volare® is in fact a complete mix, already containing the flour necessary for the production.
Another key characteristic of this semi-finished product is the optimal preservation of the finished product: Volare® maintains the softness and freshness of pandoro, panettone and large leavened cakes over time.
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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.