PANETT-1 PLUS: THE NATURAL IMPROVER THAT EXTENDS THE SOFTNESS AND SHELF LIFE OF EASTER COLOMBA

Since 1998, Il Granaio delle Idee has been a leading company in the research and development, production and distribution of innovative mixes and natural improvers for breadmaking and pastry. Since its foundation, the company has followed a clean-label philosophy, formulating natural solutions free from chemical emulsifiers.

Thanks to its expertise in enzyme technology, natural ingredients combine with excellent results: the blends offered significantly improve the performance of pastry products, addressing challenges in their production processes. With this in mind, Il Granaio delle Idee is expanding its range of natural enzyme-based pastry improvers and introducing Panett-1 Plus.

Discover the range of natural pastry improvers: Pastry Range.

PANETT-1 PLUS NATURALLY EXTENDS SHELF LIFE

Specially formulated for large enriched yeast-leavened products and festive cakes, this improver brings together all the know-how and cutting-edge technologies in a single product for the artisan production of not only panettone and pandoro, but also Easter colomba, veneziana and stollen.

In the artisan production of large enriched yeast-leavened products without chemical preservatives, shelf life poses a challenge, as storage time is very limited. Panett-1 Plus successfully addresses this issue by keeping the finished product fresher and softer for longer.

Panett-1 Plus increases oven spring, giving yeast-leavened products excellent resilience so they quickly recover their original shape after compression. It also improves the chewability of the finished product for a pleasant mouthfeel.

Go to the product page: Panett-1 Plus Improver.

DOSAGE RECOMMENDATIONS FOR ARTISAN PRODUCTION

Panett-1 Plus has been designed for practical, easy use by pastry chefs: simply dose the product at 1% of the total flour weight, including the flour in the first dough and the flour added to the second dough. Panett-1 Plus should only be added to the second dough. If the recipe involves more dough stages, simply calculate the total flour weight and always add the improver only to the final dough.

Specifically, when using a stiff sourdough starter, the flour contained in the starter should not be included when calculating the dosage of Panett-1 Plus; only the flour in the first and second doughs should be counted.

Panett-1 Plus is available in practical 250 g packs whose compact format helps optimise storage space.

RECIPE: CLEAN-LABEL EASTER COLOMBA WITH PANETT-1 PLUS AND SOURDOUGH STARTER

First dough

- 4 Kg of soft wheat flour W 350/380 - 1,150 Kg of sourdough starter - 2 L of water - 1,200 Kg of sugar - 1,200 Kg of softened butter - 900 g of egg yolk - 8 g of salt

Second dough

- 1 Kg of soft wheat flour W 320/350 - 50 g of Panett-1 Plus Improver - 1 Kg of sugar - 1,500 Kg of egg yolk - 2,150 Kg of softened butter - 42 g of salt - 25 g of malt - 3,200 Kg of diced candied orange

For flavouring

- No. 3 vanilla pods - Grated zest of 5 untreated oranges

For the glaze

- 200 g of ground blanched almonds - 600 g of sugar - 60 g of rice starch - Egg white as needed

Original text: Il Pasticcere magazine, January 2020 issue.