The first phase of the production consists in the taken care of one chosen and verification of the raw materials that reach the plant and that they are subordinates then to ulterior controls from the “control quality” of the Scarpato. Every delivery is equipped with the relative technical card for the validation of the respect of the detailed lists agreed with the supplier and comes archiviata. During the season of maximum productivity, the refueling of the raw materials main (which butter, flour.) it is weekly magazine, while for eggs it is every day. It begins them working phase - PASTE N. 1 - happens in the Unit Pastes, an atmosphere dedicated to the production of the “paste” and that it must answer to determined technical requirement. The “paste” other is not if the result obtained from does not blot any impastatrici that they stir, with opportune dosages, I leaven previously natural described with the raw materials which flour, water, sugar and compound of egg. When the paste catches up a determined degree of homogeneity, it comes riposto in appropriate containers in attended that it leavens - LIEVITAZIONE N. 1 - in order at least two hours.

Once caught up the attended volume, the obtained paste comes place newly in together blots some impastatrici to flour, sugar, water, compound of egg and leavens compressed, waves to form the PASTE N. 2 Saying paste comes place in appropriate containers and fact to leaven in order at least an hour, being given life to the LIEVITAZIONE N. 2 At the same time in an opportune container butter is pasted, sugar, glucose, water and latte - called phase EMULSION - in various relationship based on the prescription to obtain. The paste obtained with the lievitazione n. 2 come therefore place in special together blot some impastatrici to flour, sugar, compound of egg, egg egg yolk, know them, uvetta, canditi and to the emulsion previously obtained. A FINAL PASTE of approximately 400 kg of paste is obtained panettone. When the paste has caught up a determined elasticity, homogeneity and density come capacity in a successive unit for the SPEZZATURA in breads from 1080 gr, that they come riposti in “pirottini”, the typical containers of special paper for leavend products.

To this point the LIEVITAZIONE N. 3 begins. The raw panettones are stored in order at least 7 hours in special climatic rooms to controlled atmosphere, in temperature of 34° and humidity 60% in order to obtain an ulterior lievitazione. Meantime controls arranged to us are carried out that they preview also test of baking in order to follow the development in volume of the paste. The lievitazione is thought adapted when the raw panettone develops till the advanced edge of the pirottino.

To this point all the production comes moved in the unit baking where as first thing manually records to cross the advanced surface of the panettone - called operation SCARPATURA - in order to favor the successive definitive development. The raw panettones come therefore loaded to the income with the furnace that in way automatic rifle, to several temperatures, proceeds to the BAKING of the product in a advanced time to the hour. Besides the baking the product is also risen in volume, arriving to form a cupola that sborda from the pirottino according to determined prestabilite measures.

On the credit side escape from the furnace the panettone is cooked and ended. All the every day production comes uniform in lotteries and riposta turned over on special undercarriages for the cooling, or also DRYING - that it happens at room temp. till the successive day, therefore for a never inferior time to the 10 hours. To cooled product a statistical control of all is carried out on panettone a prestabilito number of a lottery the production of the day precedence thanks to special equipment that tests according to determined tables temperature, humidity, free water and weight. If the percentage of products turning out heads not consistent does not re-enter in the predefined parameters, the entire lottery comes discarded. The lottery that instead has exceeded the controls comes carried to blots some of INSACCHETTAMENTO that watertight richiudono the panettone by means of a metallic ring in a transparent bag for alimony. During this operation an ulterior visual control of every single piece in order to eliminate the panettone that introduces aesthetic imperfections or of color is carried out. The final phase, the LABELLING, brings on the product the name of the supplier, the ingredients, the lottery of production, the weight of the product, the place of production and the eventual pendant or specific label of the customer. The panettones thus manifactured are riposti in cardboards that allow to be collected into a pile on pallets. On every cardboard a label with the of identification data of the contained product comes affissa, after which it is proceeded to STORING in a premises opportunely areato.