History

PANETTONE, PANDORO AND COLOMBA SCARPATO

The law says that in order to be called Panettone, a product must be made with sourdough.
With the decree of 22 July 2005, adopted jointly by the Ministry for Production Activities and the Ministry for Agriculture and Forestry, a specific legislation is dedicated to protect some of the most famous specialties of Italian confectionery tradition .
The new guidelines, respecting the traditional recipe, have disciplined the production system in order to contribute to the characterization of the product.
For this reason we only use natural yeast from our mouther dough, handed down since 1888. It is refreshed every day of the year by our pastry chefs, with the addition of water and flour, to give always new nourishment to the microorganisms that release the natural components, resulting in the leavening of the dough.

Our mother yeast is our treasure

The natural yeast from our mouther dough is a mixture of water and flour, fermented by a microflora of yeasts and virtuous lactic bacteria and it is our special ingredient to create a high quality Panettone or Colomba. The difference with industrial products is perceptible in the scent and taste, in the preservability of the product, in its digestibility. Our panettone:
-is tasty and fragrant -the constant action of the Microflora releases a greater quantity of aromatic substances.
-is durable -the unique microorganisms of our mouther dough naturally preserve the product.
-is digestible -the microorganisms transform the gluten and make it more assimilable.

At Scarpato’s, you need three days to make a Panettone. Of calm, patience, care and respect of natural cycles.

FIRST PHASE

Dough No. 1
the first phase takes place in the dough department, a dedicated space where the dough is crafted by our artisan in order to meet our unique requirements
The natural yeast is, therefore, placed in special kneading machines together with flour, water, sugar, and egg mixture.

Leavening No. 1
When the dough has reached a certain degree of homogeneity, it is stored in dedicated containers letting it rise for at least 2 hours

SECOND PHASE

Dough No. 2
After checking that the dough has reached the expected volume, it is placed again in the special kneading machines together with flour, sugar, water and egg mixture and compressed yeast.
Leavening No. 2
When the dough has reached a certain degree of homogeneity, it is stored in containers waiting for it to rise for at least 1 hour.
Emulsion
Meanwhile, we mix butter, sugar, glucose, water, milk and monodiglycerides in a dedicated machine, according to each dedicated recipe.
Final dough
After checking that the dough has reached the expected volume, it is placed again in the special kneading machines with flour, sugar, egg mixture, egg yolk, the previously obtained emulsion, salt, raisins, candied citrus peel, natural aromas and instant monodiglycerides, according to the corresponding recipe. After the mixture the result is aprox. 400kg of panettone dough.

THIRD STAGE

Leavening No. 3
The raw panettone is stored for at least 7 hours in special climatic rooms with a temperature of 34 ° C and humidity 60% to obtain a further leavening. In the meantime, systematic checks are carried out, which also involve cooking tests, in order to follow the development in volume of the dough. Leavening is considered appropriate when the raw Panettone develops up to the top edge of the ramekin.
Engraving
At this point all the production is moved to the cooking department, where, as a first operation, a cross on the top surface of the Panettone is engraved to promote the subsequent final development.
Cooking
The raw panettone is then loaded at the entrance of the oven that automatically cooks the product in a time exceeding the hour and at different temperatures, to obtain, in addition to cooking, also a further development in volume that must bring the Panettone to form a dome that reaches the top of the ramekin according to certain measures.

Cooking

At this point,all the production is moved to the cooking department where the first thing is to manually carve a cross on the top of the Panettone: an operation called SCARPATURA. This characteristic procedure is done to promote the final development. The raw panettone is then charged to the oven inlet, which automatically, at various temperatures, will cook the product for more than an hour. During the cooking, the product also rises in volume, forming the dome that (characteristically pops out) from the ramekin according to certain predetermined measures.

FINAL STAGES

Cooling
At the exit from the oven,the panettone is cooked 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, for at least 10 hours.
Wrapping
A sample is taken from the previous day of production for a quality control.
These controls are carried out on a predetermined number of panettone temperature, humidity, free water and weight are measured with special equipment.
The data is recorded and stored in order to retrace and discard the production lot that does not meet the quality requirements.
The batch that has passed the controls is taken to the wrapping machines that seal the Panettone in a transparent bag with a metallic ring/twist seal, together with a solution of vanilla mist and natural alcohol to improve the preservation of Panettones for up to 8 months from the date of production.
During this operation a further visual inspection of each individual piece is carried out to eliminate those Panettones that have aesthetic imperfections, both in shape and color.

Packaging
The following morning the Panettone finishes its working cycle and it is placed, by hand, in its pretty custom packaging.