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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

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

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

Volare®: the new mix for panettone without chemical emulsifiers

Volare®: the new mix for panettone without chemical emulsifiers

VIVO PLUS: THE NATURAL SOLUTION FOR PACKAGED BREAD

VIVO PLUS: THE NATURAL SOLUTION FOR PACKAGED BREAD

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

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.

FROZEN TECHNOLOGY LINE: IMPROVERS FOR ALL STAGES OF BAKING

FROZEN TECHNOLOGY LINE: IMPROVERS FOR ALL STAGES OF BAKING

SPECIALE FARRO: THE NEW NUCLEO FARRO® REALE BIO

SPECIALE FARRO: THE NEW NUCLEO FARRO® REALE BIO

M ZERO – THE IMPROVER THAT GOES AGAINST THE CURRENT

M ZERO – THE IMPROVER THAT GOES AGAINST THE CURRENT

NUCLEO® RICE - THE SOFT BREAD FOR SUMMER

NUCLEO® RICE - THE SOFT BREAD FOR SUMMER

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

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

SALUS DARK - DELICIOUS AND FUNCTIONAL

SALUS DARK - DELICIOUS AND FUNCTIONAL

Discover our new 2019 products for professional bakery

Discover our new 2019 products for professional bakery

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

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

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