Panettone suspensions: features and benefits...

Suspensions for open crumb panettone: characteristics and uses

Alice Buda · 2025-11-06T14:17:34Z

What impact do suspensions have on panettone dough? Could we say that suspensions exist for alveolated panettone? What are the characteristics that most determine the crumb structure? What measures should be taken to maximize their potential? Suspensions: much more than simple "inert ingredients"? We often hear suspensions referred to as the "inert part" of the dough, almost as if they were passive elements, added only to enhance the flavor. But is this really the case? Do suspensions only serve to add a touch of sweetness, acidity, or crunch? The answer is "no." Suspensions are not inert at all. Although added after the kneading process is complete, they…

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