The Italian Consortium of artisanal panettone aims to protect the culture of traditional panettone, specifying the ingredients allowed and each stage of processing.
|Lipids TOT||10,7 g|
|Carbohydrates TOT||56,1 g|
|Complex clucides||30,3 g|
|Soluble sugars||22,9 g|
Finally, the use of ingredients from GMOs (Genetically Modified Organisms) is not permitted and only flour from producers recognised by the consortium may be used.
The natural yeast preparation scheme:
MOTHER (portion of natural yeast dough taken from a previous process that acts as a microbial graft)+WATER+FLOUR = PRE-IMPASTE
Kneading and FERMENTATION REFRESHOLD = NATURAL LEAVE After
12 hours remixing by adding other ingredients
The moulding phase conditions the final appearance of the product; it is traditionally carried out through the following operations:
● breaking, i.e. portioning of the final leavened dough;
● "garlanding", i.e. rounding of the dough portions;
● laying of the "pirottini", i.e. deposition of the dough in the baking moulds.
The final leavening takes place in the baking mould.
The time, temperature and humidity depend on the personal experience of the artisan; during the leavening process the "scarpatura" is made, which consists in cutting the upper surface of the dough with a cross-shaped cut.
The cooking time is about 50 minutes at 190° for 1 Kg size.
At this stage the product will be overturned.
The artisanal panettone has a natural life span ranging from 30 to 120 days depending on whether balanced flours are used or not, therefore, it cannot be sold beyond this time from the date of production, understood from the end of the cooling phase. The external label must indicate the date of production and the recommended date of consumption as well as the ingredients.