SweetEnzymes Improver

Natural improve to increase performance of all baked goods with a high percentage of fat and sugar: brioches, croissants, large leavened cakes, soft cakes, muffins, doughnuts, etc.

SweetEnzymes ensures dough stability during processing and guarantees an excellent volume in the oven (“Oven Spring” effect).

Its special enzymes retain a greater amount of water molecules, increasing the freshness and softness of the finished products.

It also improves the internal alveolation of finished products.

SweetEnzymes is an enzymatic and multipurpose improver for pastry making, which ensures excellent results and a clean label.

Il Granaio delle Idee: natural enzymes and mixes for baking and pastry making

This improver is the result of the know-how of Il Granaio delle Idee Srl, a company specialized in the formulation of natural mixes for professional baking and pastry making. For more than twenty years, the company has put its experience at the service of all artisans of the world of White Art who seek only top quality in gredients, with high technological content and rigorously without chemical additives.

SweetEnzymes: how to use this professional pastry improver

Perfect both with natural yeasts and with baking, use it to improve the stability of the dough and obtain an excellent volume during cooking. SweetEnzymes is to be used in small percentage if compared to the weight of the flour required by the recipe you want to use. In general, it should be dosed at 1% of the total weight of the flour and must be added to the second dough.

Combined use with Panett-1 Plus 2% for large leavened cakes

It is possible to use the two enzymatic improvers Panett-1 Plus 2% and SweetEnzymes together for the preparation of large leavened cakes, such as Panettone and Easter Colomba.

Here's how to use them:

• Panett-1 Plus 2% should be dosed at 2% of the total flour of the recipe
• SweetEnzymes must be dosed at 1% of the flour of the second dough (that is of the refreshment)
• They both must be added in the second dough

Dried wheat flour, enzymes.

May contain milk, eggs, soy, sesame seeds, lupins, mustard.