MassaBon panettone

€45,00

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A surprising softness, a delicate taste and a fruity aroma to be discovered: this is MassaBon, the new roasted apricot panettone signed by chef Daniel Canzian. The panettone, made by Albertengo - a company known in Italy and abroad for the production of large leavened products -, well represents the philosophy of Daniel Canzian, which combines tradition, simplicity and refinement, defining a contemporary proposal in continuous evolution. Massa Bon, from the Venetian dialect "too good", is the mirror of Daniel Canzian's cuisine, attentive to regional gastronomic cultures

Ingredients

INGREDIENTS: wheat flour, candied apricot 22% (apricot cubes, sugar, glucose-fructose syrup), egg yolk, butter, sugar, sourdough starter natural (wheat flour, water), emulsifier: mono and di-glycerides of fatty acids; invert sugar syrup, barley malt, salt, flavourings. May contain soy, nuts and mustard. Store in a cool, dry place.

Informations

Naturally leavened baked confectionery product with a recipe by Daniel Canzian entrusted to Albertengo Panettoni, an Italian company active since the early 1900s. Panettone MassaBon is produced by Albertengo Panettoni Spa – Via Cardè a/A 12030, Torre San Giorgio (CN). Production process: from the preparation of the sourdough (starting from the mother), to the packaging of the finished product, it lasts 48 hours. The preparation steps can be summarized as follows:1. Preparation of sourdough (starting from sourdough) 2. Processing of leavened doughs (first kneading, leavening stop, second kneading and more leavening stop until the leavened dough is obtained); 3. Shaping phase, i.e. placing the dough in the baking moulds; 4. Final leavening of the dough; 5. Cooking; 6. Cooling by flipping the product.