M-zero Improver

M-Zero is an enzymatic improver that delays mold formation in baked goods naturally through powdered vinegar.

Its formulation specifically targets the microbiological deterioration process, helping to increase shelf-life without resorting to chemical preservatives. It keeps all baked goods – savory and sweet – safer and more appealing over time, without altering taste, structure, or sensory profile.

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

M-Zero is the result of the know-how of Il Granaio delle Idee Srl, a company specializing in the formulation of natural blends for professional baking and pastry making. For over twenty years, the company has offered its experience to all artisans in the world of baking who seek only top-quality ingredients, strictly without additives.

How to use M-Zero, the powdered baking improver

The recommended dosage is 1% of the flour weight for optimal results. It replaces calcium propionate E282 and its chemical alternatives. Store in a cool, dry place, following the instructions on the packaging.

Dried wheat flour type "0", vinegar powder.