Constant research and great passion drive us every day to innovate in the field of artisan and industrial bakery. Our R&D Department is constantly committed to research and development of new enzymatic blends - also customized - applied to the world of bread improvers. With our laboratory tests we verify existing products and recipes in order to improve their performance. We periodically test the shelf-life of the finished product to ensure a long-lasting performance to our Clients. R&D also means constant control of our raw materials, with specific Quality tests that ensure always performing enzymatic blends.
Why we make a difference? Twenty years of experience in the world of enzymatic technology, a strong drive for innovation and a team of technicians who work every day on the products, supported by the most modern scientific instrumentation. A wide range of instrumens including the texture analyzer, support our technologists. While our bakery technicians have everything they need to carry out tests and trials: leavening cell, bread dividers, moulder, dough sheeter, etc.
With a strong predisposition towards new technologies and with the aim of reducing the use of chemistry in the bakery world, the company has specialized in the application of enzymes as bread improvers. We work only with 100% natural ingredients: no additives and no preservatives of chemical origin. This is why we are a Clean Label Company.
We have undertaken an innovative path to eliminate the widespread use of chemical emulsifiers in bread, pizza and cakes production. With our enzymatic improvers we ensure excellence on several fronts: better performance of the ingredients in the baking process, superior taste and structure and long-lasting shelf-life.
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.
Our bread improvers are professional products that perform a specific technological function in bakery processing. They are natural activity which exploit the natural energy of enzymes from fungal and bacterial origin. They replace the use of chemical additives and emulsifiers, such as E471 and E472 in bakery and confectionery products. Our enzymatic improvers allow to satisfy every need in the production processes of industrial and artisan bakery products.
The natural bread improvers by Il Granaio delle Idee are obtained using concentrated and not standardized enzymes: this allows us to obtain highly competitive recipes costs. In addition to the wide range of products in the catalog, we produce customized improvers in partnership with our customers: high performance and cost-competitive blends to improve production processes.
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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.