Classic Panettone

Naturally leavened baked confectionery product with a recipe by Daniel Canzian entrusted to Albertengo Panettoni, an Italian company active since the early 1900s Classic Panettone 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. The special formats of 3kg, 5kg, 10kg and 20kg are packaged exclusively in transparent bags.