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To this point all the production comes moved in the unit baking where as first thing manually records to cross the advanced surface of the panettone - called operation SCARPATURA - in order to favor the successive definitive development. The raw panettones come therefore loaded to the income with the furnace that in way automatic rifle, to several temperatures, proceeds to the BAKING of the product in a advanced time to the hour. Besides the baking the product is also risen in volume, arriving to form a cupola that sborda from the pirottino according to determined prestabilite measures.