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the Panettone

Panettone, the really genuine one, is prepared with simple ingredients, such as 100% live yeast, and passages codified by tradition

The Italian Consortium of artisanal panettone aims to protect the culture of traditional panettone, specifying the ingredients allowed and each stage of processing.

Nutritional values per 100gr of product

Energy 333,0 kcal
Water 26,9 g
Protein 6,4 g
Lipids TOT 10,7 g
Carbohydrates TOT 56,1 g
Complex clucides 30,3 g
Soluble sugars 22,9 g
Sodium 95 mg
Potassium mg
Iron 3,0 mg
Calcium 149,0 mg
Phosphorus 130,0 mg

Authorized ingredients

  • Water
  • Wheat flour Oro Mulino del Clitunno
  • Sultanas 16%
  • Italian Centrifuge Butter
  • Sugar
  • Candied orange 10%, Pianetta di Barbieri & C.
  • Egg yolk 7%, Farmyard hens raised on land
  • Orange paste, Pianetta di Barbieri & C.
  • Milk powder
  • Live mother yeast (wheat)
  • Halls
  • Natural flavours
  • The product contains GLUTEN, MILK and Eggs
It can be used in addition:
  • Honey
  • Malt and malt extract
  • Vanilla
  • Natural and/or identical aromas
The use of any other ingredient is not permitted, and in particular of:
  • brewer’s yeast over 1%, starch, vegetable fats (excluding cocoa butter), whey and dairy products, soya lecithin, colourings, preservatives.

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.

Production phases of artisan panettone

step 1 Preparation of natural yeast

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

step 2 Forming

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.

step 3 Final leavening

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.

step 4 Cottura

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

step 5 Cooling

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.