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.
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.
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.
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.
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.
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.
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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Choose your enzymatic improver
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.
High in sugar
Lievito Madre Attivo con Germe di Grano
Lievito Madre Attivo di Grano Duro
Lievito Madre Bio
Personalize your enzymatic improver
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.