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The suppliers of Albertengo have been carefully selected over the years and have not changed, thanks to the professional fiduciary relationships favoured by this Cuneo business.
Mother's yeast, the strain of yeast which has been favoured for years and which is renewed each day. It adapts to the environments in which we allow it to live and breathe. Yeast, therefore, as the fruit of experience.
The first mixing combines flour, mother's yeast, egg, butter and cane sugar for night-time leavening. Further mixing occurs, but with the addition of fruit or chocolate, typical ingredients of panettone.
The panettone is then divided and rolled. The formless mass takes the form of a ball known in Italian as "bolo". Then it is taken into the leavening chamber in a warm and humid room, where the product is arranged on trolleys to be manually processed.
Piedmont Hazelnuts, almonds, sugar, egg-white, all still ground using stone cylinders in order to obtain a genuine frosting.
Which is then put on the panettone like a cream: this operation occurs before going into the oven.
On average, a 1 kg panettone is in the oven for 60 min, note that cooking times vary depending on the type of leavening and the products being made: the smaller the size the less time required, and the larger the size the greater the cooking times. For example a 4 kg panettone requires four hours of baking.
After baking, the panettone is turned upside down and cooled at room temperature for 12 to 14 hours.
Now 48 hours have passed since the beginning of the process, and the product is ready for packageaging.
This can occur in various ways, but the panettone is packageaged primarily by hand: the additional costs of manpower are amply compensated by the enhanced image of the product, ensuring better placement on the market. |
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