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• Consumer protection with illustrtive counterfoil  of the consortium quality assurance
• Protection of the artisan to 360 °:

1. Free seminars on the production of panettone, from the first step to the improvement with renowned  lievitisti masters and experts in packaging.
2. Tasting and pairings events with the handmade panettone.
3. Creation of the website relating to the panettone and the activity (for a fee with the Convention).
4. Graphics consultancy for the packaging and the activities offered by highly professional graphics (for a fee with the Convention).
5. Services provided by CONFARTIGIANATO with whom we partner (Artigiancassa, etc.)
6. Business consulting offered by our partners.
7. Agreements with insurance groups,  leaders in the Nation.
8. Seminars and tastings of companies making raw materials for the production of handmade panettone.
9. Participation of the Brand of the consortium at national and international trade fairs.
10. Mentioning of  ARTISAN COMPANIES AND ASSOCIATED COMPANIES, on the site of the consortium.
11. Conventions dealing with associated companies and not for the purchase of raw materials and accessories for production and packaging.

Caro consumatore,

stai acquistando un prodotto garantito dal Consorzio, nato per tutelare te, la tradizione e l’artigiano che lo ha prodotto.

Questo prodotto da forno, quindi, è il frutto del lievito madre e della sapiente elaborazione del maestro pasticcere consorziato, che ha sottoscritto un contratto di sottomissione alle regole per la produzione  dettate dal consorzio, pertanto, non contiene conservanti, non contiene ingredienti provenienti da OGM e grassi idrogenati.

Ti consigliamo quindi, per gustarlo a pieno, prima di servirlo,di avvicinarlo per qualche minuto a fonti di calore,  assaporandone così, la sua fragranza, i sentori espressi dagli ingredienti ed i profumi che solo l’artigianalità della lavorazione e delle materie prime riescono a conferirgli.

Buona degustazione!!!

Dear consumer,

you’re buying a product guaranteed by the Consortium, created to protect you, the tradition and the artisan who produced it.

This baked product is the result of the mather yeast and the processing skills of the master pastry chef member of the consortium, who has signed has signed a contract in which it adheres to the strict rules for the production adictated by the consortium, therefore, does not contain preservatives, it does not contain ingredients derived from GMOs and hydrogenated fats.

We therefore recommend that, to fully enjoy the taste, before serving it, to put it for a few minutes near a heating sources, thus savoring  its fragrance, the scent expressed by the ingredients and the scents that only the artisan of the work and raw materials can give to it.

Enjoy the tasting !!!

Panettone artigianale:

parte edibile | edible portion: 100%

per 100 g di prodotto | for 100 g of product
Energia | Energy:        333,0 kcal
Acqua | Water:     26,9 g
Proteine | Proteins:     6,4 g
Lipidi TOT | Total fat:     10,7 g
Carboidrati TOT | Total Carbohydrates:    56,2 g
Glucidi complessi | Complex Carbs:     30,3 g
Zuccheri solubili | Soluble sugars:         22,9 g
Sodio | Sodium:      95 mg
Potassio | Potassium:     mg
Ferro | Iron:   3,0 mg
Calcio | Calcium:    149,0 mg
Fosforo | Phosphorus;    130,0 mg

CONSORTIUM  REQUIREMENTS

The Company believes that to join The Italian Consortium of the Homemade Panettone must have the following characteristics:

• To be located on the Italian territory
• Be regularly registered at the Chamber of Commerce of the territorial area of ​​residence
• Carry out activities aimed at the production of products or services related to the production and sale of Panettone Artisan.
• Carrying out activities at artisan level in the confectionary  market.
• Produce Panettone using the allowed ingredients

ALLOWED INGREDIENTS

• Water
• Flour (also balanced)
• Sugar
• Fresh eggs and / or egg yolk pasteurized
• Pasteurized milk and / or UHT milk and / or condensed milk and / or fermented milk and / or yogurt
• Cocoa butter
• Butter and / or butter anhydrous not less than 10% by weight of butterfat on the dough
• Raisins, candied orange peel, candied citron (minimum size 8 x 8) Not less than 20% by weight product
• Sourdough (mother)
• Salt

You can also use:

• Honey
• Malt and malt extract
• Vanilla
• Aromas and / or identical

It is not allowed the use  any other ingredient, and in particular :

• yeast over 1%, starch, vegetable fats (excluding cocoa butter), whey and derivatives, soya lecithin, colorants, preservatives.

Finally, it is not permitted to use ingredients from GMOs (genetically modified organisms) and you can only use flour from producers recognized by the consortium.

PRODUCTION PHASES OF PANETTONE ARTIGIANALE

PHASE 1 | Making of the natural yeast

The scheme of the preparation of natural yeast:

MOTHER (portion of dough of natural yeast taken from a previous work that serves as a microbial graft) + WATER + FLOUR = PRE-DOUGH

REFRESHING THE DOUGH AND  FERMENTATION PAUSE = NATURAL YEAST

After 12 hours remix adding other ingredients

PHASE 2 | SHAPING

The shaping step conditions the obtaining of the final product’s aspect; It is traditionally achieved through the following:

• “spezzatura”, ie portioning final leavened dough;
• “Pirlatura”, ie rounding portion of dough;
• laying of the “pirottini”, that is, placing  the dough in the molds for cooking

STEP 3 | Final leavening

The final leavening takes place in the baking mold.

The time, the temperature and the humidity depend on the personal experience of the artisan; during the leavening one operates the “escarpment” which comprises etching the upper surface of the dough with a cut in the shape of a cross.

STEP 4 | Cooking

The cooking is about 50 minutes at 190 ° for a size from 1 Kg.

STEP 5 | Cooling

In this step it is foreseen the overturning of the product.

The Handmade Panettone  has a natural life ranging from 30 days to 120  days depending on whether you use balanced flour, therefore, can not be sold over this time period from the date of production, seen from the end of the cooling phase.

The external label must bear the date of manufacture and date of consumption and recommended ingredients.