IL PANIFICATORE ITALIANO – ARTICLE AND ADV (JUNE/JULY 2024)
The protagonist of this issue is Pater® Pizza blend, which represents a real breakthrough not only for pizza makers but also for all artisan bakers who include pizzas, small pizzas, and focaccias in their assortment.
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PIZZA E PASTA ITALIANA – ARTICLE AND ADV (JUNE 2024)
In the June issue of “Pizza e Pasta Italiana,” have been published an editorial and an advertisement page about Pater® Pizza, the blend with live lactic ferments dedicated to master pizza makers. The article also includes a recipe that explains the steps to create a “pizza with biga” using the indirect method.
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PIZZA E PASTA ITALIANA – ARTICLE AND ADV (APRIL 2024)
The article in this issue talks about Pater® Pizza, providing an overview of the benefits that pizza makers can enjoy from its use. The article is enriched with a recipe recommended by Il Granaio for making Roman focaccia using the direct method with Pater® Pizza.
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IL PANIFICATORE ITALIANO -ARTICLE AND ADV (MARCH 2024)
The March issue discusses the alternative uses of the natural improver Panett-1 Plus 2%. Originally formulated to extend the shelf-life of large leavened cakes, this additive can also be used with surprising results in the production of bread, focaccias, and sheet pizzas.
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PIZZA E PASTA ITALIANA – ARTICLE AND ADV (FEBRUARY 2024)
The article and the advertisement page are dedicated to Pater® Pizza, the blend with live lactic ferments formulated for pizza makers. The focus is on the benefits of using this blend in the preparation of all types of pizza.
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IL PASTICCERE – ARTICLE AND ADV (JANUARY/FEBRUARY 2024)
This issue of the magazine focuses on Pater® Pasticceria, the blend with live lactic acid ferments dedicated to the production of large leavened cakes. The article refers to the recipe recommended by Il Granaio for the Pater® Easter “Colomba”, typical of the Italian tradition.
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IL PANIFICATORE ITALIANO – ARTICLE AND ADV (JANUARY/FEBRUARY 2024)
In the January/February issue, there is an article entirely dedicated to Pater® and the other two blends in the range: Pater® Pizza and Pater® Pasticceria. The article explores the applications of the three blends, the benefits in the finished products, and their versatility.
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IL PANIFICATORE ITALIANO – COVER STORY AND ARTICLE (SEPTEMBER 2023)
In this issue, Il Granaio is featured in the Cover Story and in a detailed article, where Federico Allamprese introduces the new frontier of live lactic ferments in bakery and the new Pater® blend.
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FOOD MAGAZINE - ARTICLE (NOVEMBER 2022)
In the November issue of "Food" Federico Allamprese, owner of Il Granaio and enzyme expert, talks about the Italian home baking industry in recent years. Baking bread, pizza and cakes is a habit we will not lose, but our lifestyle demands solutions that make life easier. Il Granaio responds with the “Ruggeri - Laboratorio Italiano Farine” range.
In the October issue of "Il Pasticcere" magazine we presented the new adv regarding our best-selling improver Panett-1 Plus 2%: thanks to its special enzymes, it is a natural product that makes large leavened cakes softer and chewier, for longer.
In the october issue of "Il Panificatore Italiano" magazine we present Protein 30® bread, the complete protein bread mix that is also good and soft. The semi-finished product is available in 10 kg format and includes a kit of marketing materials for the bakery, with flyers, posters and the paper bread bags (for Italian market only).
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FOOD MAGAZINE – ARTICLE (SEPTEMBER 2022)
In the appendix of the September issue of "Food," we published an in-depth look at functional products from the Functional Food Salus® line and protein products from the Protein 30® line. Two lines of healthy and tasty mixes and ready-made products for the nutritionally conscious consumers.
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FOOD MAGAZINE - SUCCESS STORIES (SEPTEMBER 2022)
In the September issue of "Food" we look back at the milestones of Il Granaio: from 1998 to the present, a history of innovation, patents, registered trademarks and strictly clean-label products.
In the September issue of "Il Pasticcere" we published the recipe for "The Granaio’s Panettone": using our sourdough specifically developed for large leavened cakes, Madre150 Lievitati, and our best-selling pasrty improver Panett-1 Plus 2%, success is assured.
In the September issue of "Il Panificatore Italiano" magazine we we give space to wellness and taste. In fact, with the Salus Functional Bread and Protein 30 bread mixes, the master baker gets two tasty breads with special nutritional values. The blends are strictly clean label.
In the November issue of "Il Panificatore Italiano" magazine we present our Best Seller Vitaminic, the concentrated mix for dark breads with a strong taste and clean label. Specially formulated for dark breads with a malty aroma, Vitaminic is a multipurpose blend that the baker can use to produce alternative bread recipes.
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“IL PASTICCERE” MAGAZINE – RECIPE (MAY 2022)
In the May issue of "Il Pasticcere" we published a recipe dedicated to our complete mix for artisan croissants: Mix Croissant Burro. This clean label mix ensures an excellent level of quality and simplifies the life of the master pastry chef.
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“IL PASTICCERE” MAGAZINE – RECIPE (MARCH 2022)
In the April issue of "Il Pasticcere" we published a recipe dedicated to the world of artisan croissants: preparation of croissants with our SweetEnymes, an enzymatic improver to bake soft and clean label pastry products.
In the November issue of "Il Panificatore Italiano" magazine we present our functional bread as an ally of a balanced diet. Salus is in fact a healthy bread, with excellent nutritional values and with oat beta-glucans that help reduce cholesterol.
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“Il Pasticcere” magazine – recipe (march 2022)
In the March issue of "Il Pasticcere" we published a recipe dedicated to the world of artisan croissants: preparation of croissants with our LB Improver, an enzymatic improver specifically formulated to replace common chemical improvers.
The cover of the February issue of "Il Panificatore Italiano" is dedicated to Federico Allamprese, enzymes expert and CEO of Il Granaio delle Idee, and to Luigi Biasetto, master pastry chef and world champion of Pastry. The article inside is dedicated to enzymes and how Il Granaio delle Idee has changed the industry with its clean label solutions.
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“Il Pasticcere” magazine – article (january 2022)
In the January issue of "Il Pasticcere" magazine we published a recipe for the production of Easter Colomba cake with Volare®, our complete semi-finished product without emulsifiers, formulated for the production of clean label leavened cakes.
In the November issue of "Il Panificatore Italiano" magazine we present our Protein 30® mix, a complete semi-finished product for high-protein bread that goes beyond the clichés of protein bread, thanks to its unique taste and 30% protein content.
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“Food” magazine – article (january 2022)
In the January issue of "Food" magazine Federico Allamprese, enzymes expert and CEO of Il Granaio delle Idee, talks about the 2022 for the company: it will be a year of innovation and clean label products.
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A-Z – adv page (decembre 2021)
In the November issue of A-Z, the leading magazine for Bakery and Pastry in Greece, we published an adv page to presents our clean label traditional Panettone mix: Volare®.
In the November issue of "Il Panificatore Italiano" magazine we present our Functional Bread Salus as the answer to the demand for a balanced diet. Salus is in fact a healthy bread, with excellent nutritional values and with oat beta-glucans that help reduce cholesterol.
In the September issue of "Il Panificatore Italiano" magazine we published a recipe for the production of panettone with Volare®, our complete semi-finished product without emulsifiers, formulated for the production of clean label leavened cakes.
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"Il Pasticcere" magazine - october 2021
In the October issue of "Il Pasticcere" we published an adv page on LB Improver, the enzymatic improver designed to bring the clean label and chemical-free philosophy to the world of fresh and frozen croissants.
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"Il Panificatore Italiano" magazine - article (september 2021)
In the September issue of "Il Panificatore Italiano" magazine Federico Allamprese, CEO of Il Granaio delle Idee, Bakery Chef and enzyme expert, speaks on the Observatory on Artisan Bakery 2021, which returns projects and promotions of the sector in these years of pandemic.
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"Il Panificatore Italiano" magazine - adv page (september 2021)
In the September issue of "Il Panificatore Italiano" magazine we published an adv page about Protein 30®, the new complete mix for the production high protein bread: 100 g of fresh bread contain in fact 30 g of protein.
In the May issue of the professional bakery magazine "Il Panificatore Italiano" we have published an article about our functional bread mix – Salus Functional Bread. We talked about the instore materials for the bakery shops and aboute the importance of advertising.
In the May issue of the professional bakery magazine "Il Panificatore Italiano" we have published a small article within the special issue "A Thousand and One Yeasts". The article was about our dried wheat germ sourdough, a natural sourdough for bakers. Ideal for the preparation of all types of bread, pizza and focaccia, it gives the dough unique aromas and flavors; it improves the workability of the dough too.
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“IL PASTICCERE” MAGAZINE – ARTICLE (may 2021)
In the May issue of the professional pastry magazine "Il Pasticcere" we publiched a small article about our company, our clean label products and the recent internationalization of the company, which participated to a trade fair in Dubai.
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“IL PANIFICATORE ITALIANO” MAGAZINE – ARTICLE AND ADV (MARCH 2021)
In the March issue of the professional bakery magazine "Il Panificatore Italiano" we published an article about the new complete mixes created with Molino Pordenone: the Mix d'Autore line. Six high quality bakery mixes that combine taste and nutritional values.
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“IL PASTICCERE” MAGAZINE – ARTICLE (january 2021)
In the January issue of the professional pastry magazine "Il Pasticcere" we published an article about Volare®, our complete and clean label mix for large leavened cakes. The article included our official recipe for making an artisan Easter Colomba cake with Volare®.
In the January issue of the professional bakery magazine "Il Panificatore Italiano" we published an article about Volare®, our complete and clean label mix for large leavened cakes. The article included our official recipe for making an artisan Easter Colomba cake with Volare®.
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“Il Pasticcere” magazine – article (October 2020)
In the October issue of the professional pastry magazine "Il Pasticcere" we published also a double adv page about our pastry mix Volare®, for clean label leavened cakes. On the page we talked about the many advantages of using this complete pastry mix, which is versatile, practical and ensures a high quality finished product.
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“Il Pasticcere” magazine – article (October 2020)
In the October issue of the professional pastry magazine "Il Pasticcere" we published an article about our pastry mix Volare®, for clean label leavened cakes. With this complete mix it is possible to prepare Panettone, Pandoro, Colomba, Focaccia Veneziana and many other leavened cakes without chemical emulsifiers, characterized by extreme softness and longer shelf life.
In the September issue of the professional bakery magazine "Il Panificatore Italiano" we have published an article about our functional bread mix – Salus Functional Bread. We talked about the instore materials for the bakery shops, included in the product order.
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“IL PASTICCERE” MAGAZINE – ADV PAGE AND ARTICLE (MAY 2020)
In the May issue of the professional pastry magazine "Il Pasticcere" we published an article about SweetEnzymes, our universal enzymatic imperover for bakery products with high fat and sugar content, and LB Improver, specifically formulated for both fresh and frozen croissants. LB improver is also featured on the adv page in the same issue.
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"IL PANIFICATORE” MAGAZINE – ARTICLE (MARCH 2020)
In the March issue of the professional bakery magazine "Il Panificatore Italiano" we have published a rich article abour two enzymatic bread improver: Panett-1 Plus, the natural improver specifically developed for large leavened sweet cakes such as Panettone and Pandoro, and SweetEnzymes, the universal improver for bakery products with high fat and sugar content.
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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (JANUARY 2020)
In the January issue of the professional bakery magazine "Il Panificatore Italiano" we published an advertising page about our complete semi-finished mix “Troppo Buono” (Too Good). It a professional mix for rich in seeds bread, with type 1 wheat flour and turmeric. In the same issue there is also an article dedicated to the new products that Il Granaio delle Idee will present at Sigep 2020: a range of natural products for bakery and pastry.
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“IL PASTICCERE” MAGAZINE – ARTICLE (NOV/DEC 2019)
In the January issue of the pastry magazine "Il Pasticcere" we published an advertising page dedicated to our natural improver for large leavened cakes: Panett-1 Plus. In the magazine you can find also a recipe for the use of this enzymatic improver in the artisanal preparation of a clean label Colomba cake with sourdough and without chemical emulsifiers.
In the January issue of the Food & Wine Italian magazine "Ristorazione Italiana" was published an editorial presenting our participation to Sigep 2020.
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“IL FUORICASA” MAGAZINE – ARTICLE (JANUARY 2020)
In the January issue of the HORECA and food service Italian magazine "Il Fuoricasa" was published an editorial presenting our participation to Sigep 2020.
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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (NOVEMBER 2019)
In the November issue of the bakery magazine "Il Panificatore Italiano" we published an adv page about our complete mix for functional bread: Pane Funzionale Salus. We also published an article about our brand new complete mix for turmeric and mixed seeds bread: Troppo Buono (Too Good).
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“PIZZA E PASTA ITALIANA” MAGAZINE – PIZZA FUNZIONALE SALUS ADV (OCTOBER 2019)
Pizza Funzionale Salus is the pizza mix with oat beta-glucans, which help to reduce the level of cholesterol in the blood. Our Pizza Gurmè line includes concentrated mixes to produce special pizza bases, in addition to the normally used flours.
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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (SEPTEMBER 2019)
In the September issue of the magazine dedicated to professional bakery "Il Panificatore Italiano" we published an adv page about our complete mix for functional bread: Pane Funzionale Salus. We also published an article about our brand new complete mix for turmeric and mixed seeds bread: Troppo Buono (Too Good)!
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DISTRIBUZIONE MODERNA - SALUS FUNCTIONAL BREAD IN THE MAIN UNICOOP FIRENZE SUPERMARKETS (JUNE 2019)
Thanks to the collaboration between Il Granaio delle Idee and UniCoop Firenze group, Salus Functional Bread has arrived in the 57 main points of sale of the distribution chain, enriching the bakery department with this healthy bread. This functional bread is sold with mini baguette shape, in a practical 120 g package. The launch of Salus in the stores will be supported by close collaboration with the world of nutritionists, publications in trade magazines and a massive campaign on social media.
AGIPRESS - SALUS FUNCTIONAL BREAD ARRIVES AT UNICOOP FIRENZE GROUP (JUNE 2019)
This June the large scale trade group UniCoop Firenze has enriched the proposal of the bakery department by introducing Salus Functional Bread in the 57 largest stores in Tuscany. Salus, the bread allied against cholesterol, is sold in a practical 120 g package with a mini baguette shape.
“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV (APRIL 2019)
In the April issue of the magazine dedicated to the world of professional bakery "Il Panificatore Italiano" we have published the brand new advertising page dedicated to Functional Bread Salus® Dark and an editorial about the new malted products of Il Granaio delle Idee.
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HORECANEWS - THE FUNCTIONAL PIADINA SALUS IS BORN (FEBRUARY 2019)
After the success of Pane Funzionale Salus®, Il Granaio delle Idee has formed an alliance with Ster Company for the launch on the market of the innovative Piadina Funzionale Salus®, a new ally against cholesterol with bet-galucans in oats.
PADOVA24ORE - IL GRANAIO DELLE IDEE LAUNCHES THE ANTICHOLESTEROL PIADINA (JANUARY 2019)
Padova24h publiched an article about the new Piadina Funzionale Salus®, the healthy piadina with oat beta-glucans, born from the partnership with Ster Spa, leader in the Italian market of piadinas, tortillas and unleavened bread.
“PIZZA E PASTA ITALIANA” MAGAZINE – ARTICLE ABOUT “PIZZA GURMÈ” (JANUARY 2019)
Il Granaio delle Idee rethinks pizza starting from the base: this is how the innovative Nucleo® for Pizza Gurmè was born, the new line exclusively dedicated to pizza masters. Nucleo is the trademark registered by Il Granaio delle Idee: a concentrated blend of homogeneous and stable ingredients that, in addition to the flours normally used, allows to obtain special bases for pizza.
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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV ABOUT PANE FUNZIONALE SALUS (JANUARY 2019)
In the January issue of the italian magazine dedicated to the world of professional bakery "Il Panificatore" we published an advertising page dedicated to Pane Funzionale Salus®, our functional bread with 7 claims. We published also an article with the nutritional comparison between Pane Funzionale Salus and the white common bread.
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“IL PANIFICATORE” MAGAZINE – INTERVIEW AND ADV ABOUT PANE FUNZIONALE SALUS (NOVEMBER 2018)
In the November issue of the italian magazine dedicated to the world of professional bakery "Il Panificatore" we published an advertising page dedicated to Pane Funzionale Salus®, our functional bread with 7 claims. We published also an interview with Marco Temporin, a nutritionist who talked about the importance of functional bread.
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“PIZZA E PASTA ITALIANA” MAGAZINE – ARTICLE ABOUT “PIZZA GURMÈ” (NOVEMBER 2018)
Nucleo® Pizza Funzionale Salus is characterized by the extraordinary nutritional benefits of the Beta-glucans contained in the oat fibre, precious nutrients that help to reduce the level of cholesterol in the blood. Nucleo is the trademark registered by Il Granaio delle Idee: a concentrated blend of homogeneous and stable ingredients that, in addition to the flours normally used, allows to obtain special bases for pizza.
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“IL PANIFICATORE” MAGAZINE – INTERVIEW AND ADV ABOUT PANE FUNZIONALE SALUS (SEPTEMBER 2018)
In the September issue of the italian magazine dedicated to the world of professional bakery "Il Panificatore" we published an advertising page dedicated to Pane Funzionale Salus®, our functional bread with 7 claims. We published altro an interview with the founder and owner of Il Granaio delle Idee, Federico Allamprese Manes Rossi.
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“DISTRIBUZIONE MODERNA” RETAIL NEWS SITE – ARTICLE ABOUT PANE FUNZIONALE SALUS (SEPTEMBER 2018)
Distribuzione Moderna, the daily italian website for news and information about the world of retail, talked about Pane Funzionale Salus in an article of September 2018. The piece talks also about how Il Granaio delle Idee has chosen the IBA bakery fair in Munich to present it internationally.
“PIZZA E PASTA ITALIANA” MAGAZINE – ARTICLE ABOUT “PIZZA GURMÈ” (JULY 2018)
Nucleo® Pizza 8 cereals: corn, oats, wheat, rye, rice, barley, spelt and durum wheat. 8 selected cereals, together in a concentrated blend of natural ingredients. Enhanced with blue poppy seeds, white sesame, black sesame and toasted soya, Nucleo® Pizza 8 Cereals gives the dough a rich taste and a unique aroma.
La Cucina Italiana.it dedicated an article to functional foods and their importance for people wellness.
The articles talks about Il Granaio delle Idee, with its nucleos (mixes) for baking and its Functional Bread (Pane Funzionale Salus) too.
“PIZZA E PASTA ITALIANA” MAGAZINE – ADV PAGE ABOUT “PIZZA GURMÈ” (APRIL 2018)
Pizza Gurmè: our line of pizza mixes exclusively dedicated to pizza chefs. Pizza Gurmè blends are concentrated mixes of selected, high quality ingredients. The pizza chefs add them to the flour they normally use, making special bases for pizza.
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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (MARCH 2018)
In the March issue of the Italian magazine about professional bakery "Il Panificatore" we published an advertising page and an article about Pane Funzionale Salus®, our functional bread mix, the semi-finished product for functional bread with 7 nutritional benefits and an unique taste.
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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (NOVEMBER 2017)
In the November issue of the Italian magazine about professional bakery "Il Panificatore" we published an advertising page and an article about Pane Funzionale Salus, our functional bread mix, the semi-finished product for functional bread with 7 nutritional benefits and an unique taste.
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“IL PANIFICATORE” MAGAZINE – RECIPE AND ADV PAGE (JULY 2017)
In the July issue of the Italian magazine about professional bakery "Il Panificatore" we published an advertising page dedicated to Nucleo® Curcuma (our turmeric based bakery blend) and a recipe featuring Nucleo® Sesamino (our sesame based bakery blend): tasty breadsticks enriched with black sesame and poppy seeds.
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“IL PANIFICATORE” MAGAZINE – ARTICLE AND RECIPE (APRIL 2017)
In the April issue of the Italian magazine about professional bakery "Il Panificatore" we published an article about 4 products of our organic line and 2 recipes using Arifa Farina Bio, our versatile mix of organic flours, perfect for all bakery products.
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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (MARCH 2017)
In the March issue of the Italian magazine about professional bakery "Il Panificatore" we published an article about our Nucleo® Pan Brioche, our milky soft bread mix, with a recipe for delicious donuts and krapfen.
We published also an advertising page on our Nucleo® Puccia delle Dolomiti, the mix to make the traditional rye bread from the Italian Alps.
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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (NOVEMBER 2016)
In the November issue of the Italian magazine about professional bakery "Il Panificatore" we published an article about our "palm oil free" philosophy.
We published also an advertising page with our Nucleo® Pan Brioche, the delicious and soft bread with a delicate flavor. Nucleo® Pan Brioche is clean label product and it is free from additives or chemical emulsifiers.
In the March issue of the Italian magazine about professional bakery "Il Panificatore" we published an advertising page about our enzymatic improvers: an image of our bread with important keywords, such as wellness, health and clean label.
In the October issue of the Italian magazine about professional bakery "Il Panificatore" we published an article about the use of our enzymes in the bakery sector, which allows to obtain excellent results without using chemical additives.
In the September issue of the Italian magazine about professional bakery "Il Panificatore" we published an advertising page with our latest clean label products: enzymatic improvers and mixes for bakery.
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“IL PANIFICATORE” MAGAZINE – ARTICLE (MAY 2015)
In the May issue of the Italian magazine about professional bakery "Il Panificatore" we published an article about Pane Funzionale Salus®, the only functional bread with 7 nutritional benefits: reduced energy, low fat, reduced carbs, rich in fibre, with oat Beta-glucans, rich in protein and reduced sodium.
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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (JANUARY 2015)
In the January issue of the Italian magazine about professional bakery "Il Panificatore" we published an article about Pane Funzionale Salus®, our functional bread with 7 nutritional benefits. Salus contains oat beta-glucans, the soluble fibres that help to reduce cholesterol.
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“IL PANIFICATORE” MAGAZINE – ARTICLE ABOUT THE NUCLEOS FOR BAKING (MARCH 2005)
In this 2005 issue Il Granaio delle Idee presented two new nucleosi for special breads, then called kits: Kit Integrale and Kit Riso. Two historical and successful nucleos, still available in our price list. The nucleos allow to completely replace the semi-finished products, using your favorite flour instead and the nucleos instead.
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