Two production sites working in continuous cycle
Daily production capacity in tons
Surface area of the company in sqm
Total mixing capacity in liters
Fully automatic production lines
Ribbon mixers with different capacities
Our customers around the world: Brazil, Canada, France, Germany, Guatemala, Russia, South Korea, Saudi Arabia, United Arab Emirates and many more ...
In addition to our wide range of products, we formulate semi-finished products and customized bread improvers for our industrial Customers and the Retail Channel. Our Research and Development department works with more than 500 ingredients to formulate the best enzymatic bakery blends to meet the needs of industrial production: to improve the characteristics of the finished product, increase its quality, optimize the production processes and much more…
Rely on our experts and pur R&D technologists: they will listen carefully to your needs and create tailor-made enzymes mixes of the highest quality, taking into account your technologies and production processes. Our specialized technical assistance goes beyond custom product formulations, because our support includes product labeling and nutrition claims formulation.
01 / 09
We provide e-free solutions for bakery and pastry: our enzymatic improvers replace in a natural way chemical and synthetic emulsifiers (e471-e472) in both industrial and artisan processes.
02 / 09
We can satisfy any Customer's need, with improvers that intervene on the dough: tenacity, resistance to mechanical force, extensibility, elasticity, viscosity and stickiness... They contribute to the increase of dough strength and give stability and workability to the dough. They improve the performance of the dough and final result of any type of baked goods: rich fiber, rich in fat, rich in sugar, etc.
03 / 09
With our improvers it is possible to increase the shelf life, delay the staling and retain the internal moisture of the finished product. we can also replace calcium propionate, delay mould formation and reduce the use of alcohol in baked goods.
04 / 09
For the bread productions involving the frozen dough technology, we offer enzymatic improvers that act in different moments of bread making: dough mixing, leavening and baking. Each of our blends acts in a precise phase of the process: unleavened raw bread, pre-fermented frozen bread, parbaked frozen bread and bread in the retarding proofing chamber.
05 / 09
06 / 09
Crunchy and crumbly crust, soft crumb , regular and marked alveolation, reduction of gumminess... We can improve the internal structure of the bread, maintaining a 100% clean label.
07 / 09
We develop bakerty improvers able to intervene on the browning of the bread crust, adjusting the color shades without the use of chemical improvers.
08 / 09
Our enzymatic blends also act on the sensory properties of bakery products: they develop particular aromas in the dough and enhance the flavor and fragrance of the finished product. Some of them also improve the chewability and the sensations of pleasantness to the palate.
09 / 09
For the production of bread and bakery products with organic ingredients, we supply a line of certified organic enzymatic improvers, which act on the performance of the dough and on the final result of baked products.
We are not a mill, we do not simply grind flour. We are the professionals of blending and mixing. This allows us to select every day the best raw materials and the best ingredients for the blending of natural and high quality semi-finished products for bakery. All our production process takes place in Italy: this is why Il Granaio delle Idee proudly represents Made in Italy.
But why do we call ourselves a Clean Label Company? Because we work only with 100% natural ingredients: we do not use any additives or preservatives of chemical origin. We are experts in enzymatic technology applied to baking processes and we develop top quality enzymatic blends that ensure excellent results on several sides: better performance of ingredients in the baking process, superior structure, taste and color for the finished product, an increased and long-lasting shelf-life ...
At Il Granaio delle Idee we combine technology with tradition, artisan bakery’s values with the most modern production technologies. We achieve this unique combination thanks to our automated lines organized according to Lean Manufacturing.
Our production department reaches the highest levels of flexibility in terms of rotation and speed in the mixing processes. This involves the use of 4 fully automated production lines, equipped with robotic palletizing arms, metal detectors and weighing scales. Thanks to 5 ribbon mixers of different sizes we ensure a total mixing capacity of 13,000 liters and a production capacity of 80 tons per day.
Our great flexibility also applies to packaging solutions: we are able to package products in any size, from 200 g to 25 kg, from paper canisters to big bags. In addition, our bags are equipped with a special triple protective layer and guarantee 100% certified hygiene care. The optimization of the processes is completed with the high logistic efficiency and punctuality of our deliveries, whether they are artisan bakeries or large industrial players. We operate with agility on a national and international level, with the support of the best food distribution partners.
For us, the compliance with international standards and regulations is very important. All our semi-finished products are in fact certified by the most important international bodies and are periodically audited by the various certification bodies. Il Granaio has a wide range of Bio Agri Cert and Halal certified products. Moreover, in 2019 the company obtained two of the most important food certifications: BRC with "Grade A" score and IFS with "Higher Level" score.
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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.
|Volume||Stability||Shelf life||Mold retardation||Extensibility||Aroma||Taste||Colour||Crunchy crust||Soft crumb||High in sugar|
|Lievito Madre Attivo con Germe di Grano|
|Lievito Madre Attivo di Grano Duro|
|Lievito Madre Bio|
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.