Panettone innovations: book a demo

Christmas is still a long way off, but if you want to be fully prepared, now is the time to start thinking about what you will use, the quantities you will need, the ingredients, how you will package your panettoni and how you will present them to your customers.

Using sourdough starter is essential when preparing a high-quality panettone. Having a good recipe and following the correct production process are equally important, because an artisan must be able to offer an outstanding product that is different from industrial alternatives: a panettone that remains in the memory of those who wish to celebrate Christmas in a pleasant and joyful way.

We have the solution—or rather, two solutions: carefully balanced mixes, complete with sourdough and the essential ingredients needed to prepare an excellent panettone in accordance with tradition and current legislation, particularly Italian Ministerial Decree D.M. 22/07/2005 concerning traditional Italian confectionery specialities.

Many artisans are already familiar with them: POLACCA ORO and POLACCA DOLCE ORO.

This year’s major innovation is that both products now have a clean label: they contain no E471 or E472 emulsifiers. The result is remarkable. Our technical team has developed a formulation that produces an exceptionally soft, delicious panettone with a well-developed and open crumb structure.

Both products are processed in two stages, requiring approximately 20–22 hours in total.

1. POLACCA ORO is rooted in tradition and is designed for use with sourdough starter in the first dough only. During the second dough stage, flour and the various enriching ingredients are added. POLACCA ORO is therefore used exclusively in the first dough.
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2. POLACCA DOLCE ORO offers greater flexibility, while still allowing the sourdough starter to mature during the first dough stage, and can also be used to prepare panettone in a much shorter time—approximately 8 hours. To assist you, we have developed three customisable recipes: STANDARD, FAST and RICH. POLACCA DOLCE ORO is used in both the first and second dough.
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Would you like to discover the differences between these two balanced mixes? Click the button below.

Have you not tried them yet? Would you like to produce an artisan panettone with a clean label and remarkable results?

Contact us and book a demonstration. Complete the form below and we will arrange a suitable date. Our technical specialists will show you, step by step and in a simple, practical way, how to produce a five-star panettone.

P.S. POLACCA is the name of our complete range of balanced mixes for sweet leavened products. The ORO name is reserved for mixes designed specifically for traditional festive products.