In the bakery, cakes, pastries, end products and flour (milling) sectors, TNA – Tecnologia Natura per Alimenti – is at the forefront of significant innovation.
Indeed, this young company, specialized in the production of raw materials and processing aids for bakery products, has created a range of emulsifiers and natural processing aids derived from sunflower seeds or soya beans. Called NATURplus, they interact effectively with the water activity to give a more homogeneous dough with a uniform moisturising effect and greater plasticity. This is an original and exclusive application of the action of liposomes, the result of a new proprietary technology developed by TNA that has been involved for many years in researching the problem of the lack of stability and workability of dough mixtures and the inadequate distribution of the aqueous phase.
The NATURplus range of products increases stability, softness, friability and taste, in addition to lengthening the shelf life of bakery products. As liposomes have an anti-crystallization and emollient effect, NATURplus is excellently suited to all freezing applications, in frozen douhgs and foods. NATURplus also has health benefits given its Omega 3 and anti-cholesterol phospholipid content.
For the first time in the production of bread, cakes, pastries and biscuits it is possible to substitute the E471 and E472 semi-synthetic emulsifiers with natural products to improve the work of artisan producers and companies, helping to achieve better results and higher quality.
The NATURplus line of products includes three main categories: pure emulsifiers (the Lipos line); complete natural processing aids for bread making and cakes/pastries (the Multilev and Multilev P lines) and flour for speciality bread (the Liposomal Flour line). All of the Lipos and Multilev products are also available in a certified organic version.
TNA also supplies traditional products for bakers, master pizza makers, pâtissiers and for the milling industry, covering all these sectors’ requirements. Lastly, TNA offers technical consulting and support services.
TNA was founded in 2000 as a result of the experience matured in Italy and abroad over several years in the leading companies of the sector by Claudio Boccaccini, who is now Chairman of the company.
The idea of using liposomes, phospholipids that encapsulate a water molecule, in the field of bakery products in 2002 was a turning point in the history of TNA. Application studies in 2007 led to the development of the first liposomes that were suitable for the development of bakery products (bread, cakes/pastries, pizza, etc.) This technology was perfected over time, leading to the recent production of the NATURplus range that interacts naturally to optimize the quality of the end products, contributing to the development of natural, healthy and tasty food products at the forefront of excellence in the food sector. Since 2009 TNA has also produced a certified organic version of NATURplus.
TNA operates at a national and international level from its plant in Cava Manara in the province of Pavia.
In the words of Claudio Boccaccini:
“TNA’s mission is to be a strategic supplier, enabling its customers to produce safe preparations with excellent results to satisfy the new generation of consumers who are demanding a tasty, natural and healthy diet”.