Here is our classic recipe for Panettone, dedicated to artisans who use sourdough and at the same time want to clean the label of their production of large leavened cakes. It requires two enzymatic improvers, both added to the second dough: Panett-1 Plus 2%, to increase softness and shelf life of the finished product; SweetEnzymes, which brings stability and volume to the dough.
Panett-1 Plus - now with a new 2% strengthened formula - is the pastry improver created for large leavened cakes such as panettone, pandoro and colomba. It enhances the characteristics of the finished product made with an artisanal process and increases shelf-life up to 8 weeks. Discover the recipe for Easter Colomba cakes without chemical emulsifiers!
The recipe for an Easter Colomba cake made with Volare®, the complete mix dedicated to large leavened cakes. Ideal for the production of artisanal clean label products, Volare® does not contain chemical emulsifiers and naturally gives the finished product an extraordinary softness and an unmistakable lightness, longer.
Our mix for professional bakers based on Venus Rice "Nucleo® Riso Venere" can be used in the production of bread. It is also ideal for other baked products: focaccia, cakes, biscuits, crackers, breadsticks...