Panett-1 Plus is the enzymatic improver specifically formulated for large leavened and recurring cakes such as Panettone, Pandoro, Easter Colomba and Stollen (Christstollen). This improver gives an irresistible softness to the finished product and it significantly increases the shelf-life, avoiding the use of chemical and unhealthy emulsifiers. Panett-1 Plus also improves the chewability of the cakes, which will taste particularly pleasant and delicious. This enzyme-based improver also gives an excellent resilience to the cakes: they will quickly recover the original shape, after being pressed.
Natural and clean label improver
It allows to remove chemical emulsifiers from your leavened cakes
Ideal for large leavened and recurring cakes such as Panettone, Pandoro, Easter Colomba and Stollen (Christstollen)
200 g Packaging
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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.