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!
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.
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".
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Italian
