Large central cavity in panettone: causes and solutions

Alice Buda · 2025-10-15T09:56:14Z

Why do panettone sometimes have a large cavity in the center when cut? Is it a shaping error? Is it a structural weakness in the gluten? Is it the effect of acidity or excessive heat? And above all: why does the defect occur in the "core" of the product, rather than on the sides, bottom, or top? How can we prevent this from happening? Large cavity in the center of the panettone. By "large cavity in the center of the panettone," I mean the phenomenon where a large hole—5-10 cm—forms in the center of the panettone. It typically has jagged, irregular edges and is surrounded by a soft crumb.

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