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A Clean Label Christmas: discover our mixes for large leavened cakes without chemical emulsifiers

A Clean Label Christmas: discover our mixes for large leavened cakes without chemical emulsifiers

Discover our products dedicated to professionals, ideal for all year round large leavened cakes production. Our key words: easy to use, excellent results and clean label!
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New Protein 30® line: two complete clean label mixes, for the preparation of rich in protein and tasty bread and pizza

New Protein 30® line: two complete clean label mixes, for the preparation of rich in protein and tasty bread and pizza

Find out more about our Protein 30® Bread and Protein 30® Pizza mixes, two complete and clean label mixes that allow the bakers to obtain bread and pizza bases with high protein content and rich in taste.
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New complete mixes “Mix d’Autore”: Il Granaio delle Idee meets Molino Pordenone

New complete mixes “Mix d’Autore”: Il Granaio delle Idee meets Molino Pordenone

The Nucleo® Line by Il Granaio meets the flours of Molino Pordenone, creating a range of exceptional complete bread mixes. A meeting of common philosophies: selection of ingredients, continuous research and constant improvement. Our goal is to offer a line of quality and safe bakery mixes: the "Mix d'Autore".
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New enzymatic improvers for industry: from wholemeal bread to packaged cakes

New enzymatic improvers for industry: from wholemeal bread to packaged cakes

We have studied and launched 3 new natural improvers designed for industrial bread and cakes. These new semi-finished products for bakery and confectionery are made of natural ingredients and are free from chemical emulsifiers.
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Volare®: the new mix for panettone without chemical emulsifiers

Volare®: the new mix for panettone without chemical emulsifiers

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.
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VIVO PLUS: THE NATURAL SOLUTION FOR PACKAGED BREAD

VIVO PLUS: THE NATURAL SOLUTION FOR PACKAGED BREAD

Vivo Plus® is the natural improver that delays the staling effect of bakery products. It makes bread softer and fresher for longer. Its advanced formula, based on our enzymatic blends, significantly improves the quality of packaged bread.
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PANETT-1 PLUS: THE NATURAL IMPROVER THAT INCREASES SOFTNESS AND SHELF-LIFE OF THE EASTER COLOMBA

PANETT-1 PLUS: THE NATURAL IMPROVER THAT INCREASES SOFTNESS AND SHELF-LIFE OF THE EASTER COLOMBA

Specifically formulated for large leavened cakes, this improver contains in a single product all the know-how and the most advanced technologies to produce Panettone, Pandoro, Easter Colomba and stollen cake.
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The functional bread and how it is strategic for health. Interview with Dr. Marco Temporin, medical nutritionist.

The functional bread and how it is strategic for health. Interview with Dr. Marco Temporin, medical nutritionist.

Bread is not "demonized" by nutritionists and it is considered important for a balanced diet. We talked about it with Marco Temporin, an Italian nutritionist, who had the opportunity to learn about Salus, our Functional Bread mix.
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FROZEN TECHNOLOGY LINE: IMPROVERS FOR ALL STAGES OF BAKING

FROZEN TECHNOLOGY LINE: IMPROVERS FOR ALL STAGES OF BAKING

The technique of refrigeration in bakery has several advantages, first of all of an economic nature and of a managerial-organisational type. These 4 different techniques can be used depending on the different internal baking process of the customer: in the baking process, between dough, rising and baking.
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SPECIALE FARRO: THE NEW NUCLEO FARRO® REALE BIO

SPECIALE FARRO: THE NEW NUCLEO FARRO® REALE BIO

In the past, spelt represented an essential ingredient for the Mediterranean, Eastern and North African diet, but especially it was something really used for poor cooking.
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M ZERO – THE IMPROVER THAT GOES AGAINST THE CURRENT

M ZERO – THE IMPROVER THAT GOES AGAINST THE CURRENT

M-Zero is the only natural anti-mould improver that delays the appereance of the mould, giving a longer shelf life to all bakery products.
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NUCLEO® RICE - THE SOFT BREAD FOR SUMMER

NUCLEO® RICE - THE SOFT BREAD FOR SUMMER

Summer arrives, bringing with it warmth and desire for nutritious snacks, which however must be fresh, perhaps tasty, but which must also be highly digestible.
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LIEVITO MADRE - THE WELL-BEING ENCLOSED IN THE WHEAT GERM

LIEVITO MADRE - THE WELL-BEING ENCLOSED IN THE WHEAT GERM

Wheat germ is a real concentrate of nutrients such as aminoacids, fatty acids, mineral salts, B vitamins and tocopherols (vitamin E).
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SALUS DARK - DELICIOUS AND FUNCTIONAL

SALUS DARK - DELICIOUS AND FUNCTIONAL

The Research and Development Laboratory of the Il Granaio delle Idee has produced a new product on the international bakery scene. It is Salus Dark Functional Bread, a functional bread with a dark color that, thanks to the presence of malts, gains in intensity of scent, aroma, taste and fragrance.
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Discover our new 2019 products for professional bakery

Discover our new 2019 products for professional bakery

This year Il Granaio delle Idee has studied and launched 4 new clean label products, thinked to improve the industrial and artisanal bread production. These new bakery mixes and bakery improvers are all made of natural ingredients and are free of chemical emulsifiers.
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NEW ENZYMATIC IMPROVER PANETT-1 PLUS: FOR LARGE LEAVENED CAKES PRODUCTION

NEW ENZYMATIC IMPROVER PANETT-1 PLUS: FOR LARGE LEAVENED CAKES PRODUCTION

Il Granaio delle Idee expands the range of natural enzyme-based improver with the brand new Panett-1 Plus, for the artisanal production of large leavened cakes. This product increases the shelf life in a natural way, but also the resilience and chewability of the finished product.
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