First-class panettone and pandoro with the new enzyme-based improver Panett-1 Plus

Il Granaio delle Idee expands its range of natural enzyme-based pastry improvers with the brand-new Panett-1 Plus. Specially formulated for the artisan production of rich yeast-leavened baked goods and festive cakes, this improver combines all the latest technology in a single product for making not only panettone, but also pandoro and stollen.

Discover the range of natural pastry improvers: Pastry Range.

How Panett-1 Plus works

For artisan production of rich yeast-leavened baked goods without chemical preservatives, shelf life is a critical issue, as storage time is very limited. Panett-1 Plus successfully addresses this issue by keeping the finished product fresher and softer for longer. Furthermore, Panett-1 Plus significantly extends shelf life in a completely natural way, as it is a 100% Clean Label product. Panett-1 Plus increases oven spring, giving yeast-leavened baked goods excellent resilience so they quickly recover their original shape after compression. It also improves the chewability of the finished product, whose melt-in-the-mouth texture creates a particularly pleasant mouthfeel.

Dosage recommendations

Panett-1 Plus was designed to be practical and easy for artisan bakers to use: simply add the product at 1% of the total flour weight, including both the flour in the first dough and the flour added in the second dough. Panett-1 Plus should only be added to the second dough. If the recipe involves multiple 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 convenient 250 g packs whose small, compact size helps optimize storage space.

Suggested recipe: Sourdough panettone

First dough

- 4,0 Kg of type “0” soft wheat flour 350/380 W - 1,150 Kg of stiff sourdough starter - 2,1 L of water - 1,25 Kg of sugar - 1 Kg of egg yolk - 1,5 Kg of butter

Second dough

Leave the biga to rest for approximately 12 – 13 hours at approximately 26°C: the biga must triple in volume.

- 1,5 Kg of type “0” soft wheat flour 350/380 W - 55 g of malted wheat flour - 55 g of PANETT- 1 PLUS improver - 1 Kg of granulated sugar - Kg. 1 of egg yolk - 65 g of salt (after the yolks) - 1,5 Kg of butter - 3 vanilla pods

For panettone

- 1 Kg of candied orange - 2,5 Kg of sultanas - 0,5 Kg of candied citron

Original text: Il Panificatore Italiano magazine, October 2019 issue.