Polacca Dolce Oro, and It Instantly Becomes a Colomba!

Our customers are already familiar with POLACCA ORO, an excellent mix for preparing traditional leavened pastries. More than just a mix, it can be considered a "base," a sort of natural yeast, as it is used only in the first dough. As is standard for this type of product, a pre-dough is prepared first, followed by proper fermentation before working on the final dough. With POLACCA ORO, no additional "mix" is needed in the second dough— instead, Manitoba flour is used.

Now, we introduce POLACCA DOLCE ORO, which, unlike the previous version, is used in both the pre-dough and the final dough, similar to many other competing products.

Why? With this product, it is possible to prepare Colomba, Panettone, and Pandoro in just 8 hours, following the recommended recipe. However, a long fermentation version (20-22 hours) is also available for those who prefer a traditional approach.

The result? Absolutely delicious!