Panett-1 Plus 2%

A natural pastry improver without chemical emulsifiers

Panett-1 Plus 2% is the enzymatic improver specifically formulated for large leavened and recurring cakes such as Panettone, Pandoro, Easter Colomba and Stollen (Christstollen).

This improver can also be used for the preparation of baked cakes, brioches, breads, pizzas, and focaccias. It gives an irresistible softness to the finished product and it significantly increases the shelf-life, avoiding the use of chemical and unhealthy emulsifiers. Panett-1 Plus 2% also improves the chewability of the cakes, which will taste particularly pleasant and delicious. This enzyme-based improver also gives an excellent resilience to the cakes: they will quickly recover the original shape, after being pressed.

• Natural and clean label improver

• It allows to remove chemical emulsifiers from your recipe.

• Ideal for large leavened and recurring cakes such as Panettone, Pandoro, Easter Colomba and Stollen (Christstollen)

• Also suitable for baked cakes, brioches, breads, pizzas, and focaccias

Dosage for large leavened products: 2% of the total flour weight, including the flour used in both the first and second doughs (to be added only in the second dough).

Dosages for alternative uses to large leavened products*:

• Plumcakes, sponge cakes and baked cakes: 1%
• Packaged brioches: 1%
• Soft and packaged breads: 1%
• Packaged pizza bases: 0.5–1%
• Tray-baked focaccias: 1%

*To be calculated on the total flour weight

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