Since 1998 Il Granaio delle Idee has been a leading company in research and development, production and distribution of innovative blends and natural improvers for bakery and confectionery. Since its foundation, the company follows a clean label philosophy, formulating natural solutions without chemical emulsifiers.
Thanks to the experience in the enzymatic technology, naturalness is combined with excellent results: our blends allow to significantly improve the performance of pastry products, solving the critical issues of the related production processes. Keeping it in mind, we have expanded the range of enzymes-based natural improvers for confectionery and we present Panett-1 Plus.
Discover our range of natural improvers for pastry: Pastry Line.
Specifically formulated for large leavened cakes, this improver contains in a single product all the know-how and the most advanced technologies to produce Panettone, Pandoro, Easter Colomba and stollen cake.
In case of artisan production of large leavened products without chemical preservatives, shelf life is a critical issue. Panett-1 Plus improver solves it successfully, because it keeps the finished product fresher and softer, longer.
Panett-1 Plus increases growth during baking, giving an excellent resilience to the final product, which will quickly recover its original shape after compression. It also improves the chewability of the finished product, for a pleasant taste sensation on the palate.
Go to the product page: Panett-1 Plus improver.
Panett-1 Plus has been formulated for a practical and simple use: simply dose the product at 1% of the total weight of the flour, as it includes the flour of the first dough and the refreshment flour in the second dough. You have to add Panett-1 Plus in the second dough only. If the recipe includes more than one dough, simply calculate the total amount of flour and add the improver in the last dough.
If you’re using sourdough, for the dosage of Panett-1 Plus do not calculate the sourdough flour, but only the flour of the first and second dough.
Panett-1 Plus is available in practical 250 g packages which allow to optimize the storage space.
4 kg wheat flour W 350/380
1,150 Kg sourdough
2 L of water
1,200 Kg sugar
1,200 kg softened butter
900 g yolk
8 g salt
1 kg wheat flour W 320/350
50 g Panett-1 Plus improver
1 Kg sugar
1,500 Kg yolk
2,150 kg softened butter
42 g salt
25 g malt
3,200 Kg candied orange
No. 3 vanilla beans
Grated orange rind (from 5 oranges)
For the frosting:
200 g white almond powder
600 g sugar
60 g rice starch
QB egg white
Original text: Il Pasticcere magazine, n° of January 2020.
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