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History

PANETTONE, PANDORO AND COLOMBA SCARPATO

The Italian law says that a product must be made of sourdough in order to be called Panettone.
The decree issued on the 22nd July 2005, adopted jointly by the Ministry of Industry and the Ministry of Agriculture and Forestry, is dedicated to a specific law for the protection of some of the most famous specialties of the Italian confectionery tradition.
The new legislation, following the traditional recipe, has regulated the production system to contribute to the characterization of the product.
For this reason, in Scarpato we only use the sourdough from the starter handed down since 1888. It is refreshed every day of the year by our pastry chefs by adding water and flour to always give new nourishment to the microorganisms that give off the natural components and create the leavening of the dough.

The Scarpato yeast is our treasure.

The sourdough from the “white starter” is a mixture of flour and water fermented by virtuous microflora of yeasts and lactic acid bacteria. It is our special ingredient to create high quality panettones and colombas. The difference from industrial products can be perceived through the aroma and taste, conservation and digestibility. Our panettone:
- is delicious and fragrant the constant action of the microflora releases a larger amount of aromatic substances.
- is conservable the microorganisms of the sourdough from the white starter are natural anti-mould.
- is digestible the microorganisms attack the gluten by making it more digestible.

Three days of patience, attention and respect for the natural cycles are necessary to make a high quality product in Scarpato.

FIRST PHASE

Dough n.1
The initial work phase takes place in the dough department which is an environment actually dedicated to the dough production that must meet certain technical requirements.
The previously described sourdough is then placed in special mixers together with flour, water, sugar, and egg mixture.

Leavening n.1
When this dough has reached a certain degree of homogeneity it is placed in containers where it rises at least 2 hours.

SECOND PHASE

Dough n.2
After making sure that the dough has reached the expected volume, it is placed back in special mixers with the addition of flour, sugar, water, egg mixture and compressed yeast.
Leavening n.2
When this dough has reached a certain degree of homogeneity, it is placed in containers that yeasts where it rises at least 1 hour.
Emulsion
In the meanwhile, a specific machine kneads butter, sugar, glucose, water, milk and monodiglycerides in relation to the recipe to get.
Final dough
After checking that the dough has reached the expected volume, it is placed again in special mixers with the addition of flour, sugar, mix egg, egg yolk, the emulsion previously obtained, salt, raisins, candied citrus fruit skins, natural flavours and monodiglycerides by following a quantity ratio defined by the recipe so that it is possible to obtain a final panettone dough of about 400 kilos.

THIRD PHASE

Leavening n.3
The raw Panettones are stored for at least 7 hours in special climatic chambers, in a controlled environment , whit the temperature of 34° C and the 60% of humidity to obtain an additional leavening. Meanwhile, systematic controls are carried out including cooking tests to follow the volume development of the dough. Leavening is considered appropriate when the raw Panettone grows until the upper edge of the ramekin.
Engraving
At this point, the entire production is moved to the cooking department where, as first operation, a cross is manually cut on the Panettone’s upper surface to facilitate the final development.
Baking
The raw Panettones are then loaded at the entrance of the oven that automatically cooks the product more than one hour at different temperatures to obtain, in addition to cooking, a further volume development that must bring the Panettone to form an overflowing dome from the ramekin according to certain measures.

BAKING

At this point, the entire production is moved to the cooking department where, as first thing, a cross is manually cut on the upper surface of the Panettone - operation called “SCARPATURA” - to facilitate the final development. The raw panettones are then loaded at the entrance of the oven that automatically and at different temperatures BAKES the products more than one hour. In addition to cooking the product it will also elevates in volume, coming to form a dome that protrudes from pirottino according to certain predetermined measures.

FINAL STAGES

Cooling
Out of the oven the Panettone is baked and finished.
All the daily production is divided into batches and placed on special trolleys for cooling which takes place at room temperature until the next day; thus, at least 10 hours.
Bag filling
When the products are cooled, a statistical control of the entire production of the previous day is carried according to certain tables.
These controls are carried out on a predetermined number of Panettones and their temperature, humidity, free water and weight are measured with a special equipment.
These measurements are recorded, stored and used to discard the batch that does not meet the predetermined quality specifications.
The batch that has actually passed the controls is then brought to the packaging machines closing the Panettone hermetically by metal ring/twist seal in a transparent bag for food together with a vanilla spray solution, natural alcohol and sorbic acid to promote the conservation of the Panettone up to 8 months from the production date.
During this operation, an additional visual inspection of each single piece is performed to eliminate those Panettones having aesthetic imperfections of both form and color.

Packaging
The next morning the Panettone has thus completed its processing cycle and it is placed by hand in a beautiful and sophisticated package.

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