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 of Productive Activities and the Ministry of Agriculture and Forestry, a specific legislation is dedicated to protect some of the most famous specialties of the confectionery tradition Italian.
The new discipline, respecting the traditional recipe, has disciplined the production system in order to contribute to the characterization of the product.
For this reason we use only natural yeast from our mouther dough, handed down since 1888. 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 and create 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 compared to industrial products is perceptible in the perfume and taste, in the preservability of the product, in its digestibility. Our panettone:
-It is tasty and fragrant -the constant action of the Microflora releases a greater quantity of aromatic substances.
-It is durable -the unique microorganisms our mouther dough are naturally preserve the product.
-It is digestible -the microorganisms transform the gluten and make it more assimilable.

In the Scarpato pastry shop, 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 is stored in dedicated containers letting them leaven 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
After the dough when it has reached a certain degree of homogeneity is stored in containers waiting to leaven for at least 1 hour
Emulsion
Meanwhile in a dedicated machine we mix butter, sugar, glucose, water, milk and monodiglycerides 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 Monodiglycerides instant monofollowing the dedicated 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, cross the top surface of the Panettone to promote the subsequent final development.
Cooking
The raw panettone are 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 from 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.
Bagging
A sample is taken from the previous day production for 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 lot that has passed the controls is taken to the bagging machines that seals, by metallic ring/Twist sigil, in a transparent bag the Panettone together with a solution of mist vanilla, Natural alcohol and soric acid to improve the preservation of the Panettone 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 the Panettone that has aesthetic imperfections, both in shape and colour.

Packaging
The next morning the Panettone finishes his working cycle and is placed, by hand, our custom packaging.