Panettone technology

How do high temperatures affect panettone dough? What are the specific problems associated with working in hot environments? What strategies and measures can be adopted to keep dough temperature under control? What is the impact of using… …

What role does sugar play in panettone dough? How many and what types of sugar are there, and when to choose one or the other? And why? What happens to the structure of panettone if you get the dose wrong or the moment in which… …

What impact does egg yolk have on panettone dough? How does it affect the rheology of the dough, the structure of the crumb, the final flavor? What characteristics does an egg yolk have? How is it different from the egg white? And how many types of egg yolks are there on the market? How… …

What role does butter play in a panettone dough? Why is it so important for the rheology of the dough and the finished product? What exactly does it impact? And how do you choose a panettone butter? At what temperatures should you use the… …

What are the most used techniques to form the colomba and what do they consist of? Which ones to prefer and how to choose the one that best suits your needs? Colomba, the disguised panettone I find it necessary to begin by remembering that the colomba does not… …

How to recognize problems in panettone dough? What are the signals that panettone dough gives us, and that can tell us that we are doing something wrong? How crucial it is to know how to observe and analyze each step, to learn not to repeat the same ones… …

What causes the panettone to detach from the paper cup at the end of cooking and during the cooling phase? Is it to be considered a defect? ​​How can we recognize the causes? And how can we intervene to solve the problem? It can happen at the end of cooking, or during the… …

What impact does autolysis have on panettone dough? How many and what ways can it be done? What changes from one method to another? When is it best to avoid it? And when is it strongly recommended? Are there any contraindications? Proteins and starches The first to talk about autolysis… …

What is the purpose of the second panettone dough resting before cutting and shaping? How long should it last? At what temperature should it be left to rest? How can you recognize anomalies? Not all panettone recipes found… …

Why is the order of ingredients in panettone dough so important? What role does the order of ingredients play in the final result? Can different results be obtained depending on the order chosen? What are the most common ways of adding ingredients, and why? Which… …