A line of enzymatic improvers and complete mixes specifically developed for the pastry sector, both artisan and industrial. Croissants, muffins, soft cakes and leavened cakes such as pandoro and panettone: we have designed a specific product for the production of each of these products.
All our blends are clean label, without chemical emulsifiers or synthetic additives and are produced in Italy from the highest quality ingredients with guaranteed performance.
The new complete pastry mix for large leavend cakes with no chemical emulsifiers.
Muffin and plumcake mix with low fat yogurt.
A natural thickener formulated for the hot process preparation of fresh pastry creams.
Dried sourdough studied for Panettone, Pandoro, Easter Colomba cake and other leavened cakes.
The enzymatic improver for soft and crunchy croissants.
For packeged croissant with no chemical emulsifiers.
The natural improver specifically formulated for large leavened and recurring cakes
Specifically developed for bakery products with a high fat and sugar content.
It enhances softness and helps maintain the right moisture, in a natural way.
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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 | |
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| Coadiuvanti | |||||||||||
| Enzymatico |  |
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| Enzymatico Bio | |
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| PizzaEnzymes | |
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| CrispyEnzymes | |
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| BurgerEnzymes | |
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| 3D Enzymes | |
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| Celluzymes | |
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| SweetEnzymes | |
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| ToastEnzymes | |
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| Panevivo | |
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| Vivo Plus | |
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| Elasten | |
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| Mokassino | |
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| Bruns | |
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| FuturEnzymes | |
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| M-Zero | |
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| Cracksticks | |
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| Lieviti | |||||||||||
| Lievito Madre Attivo con Germe di Grano | |
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| Lievito Madre Attivo di Grano Duro | |
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| Lievito Madre Bio | |
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| Linea freddo | |||||||||||
| Cristal | |
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| Igloo | |
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| Polar | |
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| Frozen | |
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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.
Italian
