Production

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PRODUCTION OF NATURAL YEAST

Throughout the year and therefore, every working or holiday day, we produce 10 kg of dough called Natural Yeast, made exclusively from flour, water and 1 kg of the Yeast of the previous day.
Once we have a smooth soft dough, it is laid to rest in a special environment for it to rise, to be used then on the next day.

This continuing regeneration without interruption of the natural yeast makes it possible for the quality of Sourdough to perpetrate in the Panettone we currently produce, that very dough originally created by Mr. Scarpato in his pastry shop to get those fragrance, lightness and flavor characteristics that distinguish us.

FIRST PHASE

Mixture no. 1
The working phase takes place in the Kneading Department, which is an environment dedicated to the production of dough and must meet specific technical requirements.
The Yeast previously described is placed in special mixers along with flour, water, sugar and egg mixture.

Rising no. 1
This dough, when it has reached a certain degree of homogeneity, is placed in containers waiting for it to rise for at least 2 hours.

SECOND PHASE

Mix no. 2
After checking that the dough has reached the expected volume, it is placed in special mixers again along with flour, sugar, water and egg and yeast mixture.

Rising no. 2
This dough, when it has reached a certain degree of homogeneity, is placed in containers waiting for it to rise for at least 1 hour.

Emulsion
Meanwhile, an appropriate machine kneads the butter, sugar, glucose, water, milk and mono-glycerides in relation to the final recipe.

Final dough
After checking that the dough has reached the expected volume, it is placed in special mixers again with flour, sugar, mixed egg, egg yolk, the emulsion previously obtained, salt, raisins, candied citrus peel, natural flavors and instant mono-glycerides following a quantity ratio defined by the recipe, so as to obtain the definitive mixture of about 400 kg of panettone dough.

THIRD FASE

Rising no. 3
The raw Panettoni are stored for at least 7 hours in special chambers in a controlled environment, with a temperature of 34°C and 60% humidity for a further rise.
Meanwhile, systematic controls are carried out, which include baking tests, to follow the development in bulk of the dough.
Leavening is deemed appropriate when the raw Panettone develops up to the top edge of the paper Cup.

Engraving
At this point, all production is moved to the Baking Department where first a cross is cut manually on the top surface of the Panettone, to favor its final development. 

Baking
The Panettoni are then fed into the oven, which automatically cooks the product longer than an hour and at different temperatures to obtain, in addition to the baking, also a further development in volume that should bring the panettone to form a dome that rises above the edges of the paper cup, according to specific measures.