Leavening and correct temperature management are two fundamental steps in the preparation of Panettone. Long fermentations lead to the best results for the structure, taste and fragrance of the Christmas cake par excellence: the longer a Panettone is allowed to prove, the softer and better the final product is.
Processing times, however, must be reconciled with the work and rest requirements of pastry chefs and bakers. Technology is therefore of great help in better organising workshop activities and managing the Panettone production cycle with greater flexibility in terms of working hours.
Panettone leavening
The preparation of a Panettone is a very complex process, involving not one but two proving times. The first one lasts about 12 hours and takes place at a temperature between 22 and 26 °C. In this phase, the dough increases its volume three times due to the action of the yeast and the proper treatment. Before proceeding to the next step, it is useful to chill the risen dough in the refrigerator in order to lower the temperature and not let it rise too high when resuming preparation. The dough is reworked again, adding the egg yolks, butter, milk, candied fruit and sultanas. It is finally placed in paper moulds to start the second proving process that allows the Panettone to develop in height. The temperature is crucial, especially in the first few hours to get the yeast going and ferment the dough mass, which is weighed down by the large amount of fat and eggs: at least 28° C is needed for a time that can vary from 4 to 8 hours. Once taken out of the oven, the Panettone is left to cool upside down for at least 12 hours to prevent the hot dough from sagging and to stabilise its structure.
Retarded proving: innovation in the preparation of Panettone
Until not so long ago, this lengthy process for the preparation of Panettone had to be carried out in sequence and forced pastry chefs and bakers to take no breaks from work, even at night and on weekends. The proving cabinets, on the other hand, allow for better time management. This equipment allows the dough to be kept in the desired state for up to 72 hours, and can also be programmed to start the leavening process at the desired time with temperature and humidity control. The use of retarder provers also improves the digestibility of Panettone and reduces the effects of yeast intolerance, as they make it possible to reduce the amount of yeast needed to prepare the cake. In general, the doughs are more homogenous and have better organoleptic qualities.
Ilsa Retarder Prover Cabinets
ILSA’s Retarder Provers of the refrigerated cabinets line are designed to help bakers and pastry chefs with leavening management. They allow dough, such as Panettone, to rise within a desired time. The equipment is fitted with the innovative ILSA Bakery System technology, which allows the 5 phases of work to be programmed and controlled: stop proving, holding, awakening, rising and waiting. Operation is very simple and intuitive. Simply set the parameters and the Ilsa Bakery System autonomously manages the entire proving cycle, supplying correctly risen dough at the scheduled time.
ILSA offers a wide range of proving cabinets in terms of size, tray dimensions, managed temperatures, ventilation system and humidifier: discover them now in the refrigeration section.
