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.
Many people, even if the story handed down in some cases has often turned out to be legend, remember that it was Queen Marie Antoinette of France in 1700 to give the impetus to the consumption of the brioche for their subjects.
The Research and Development Laboratory of the Il Granaio delle Idee has produced a new product on the international bakery scene. It is the Pane Funzionale Bonus, 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.