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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 characterizes a rustic panettone glaze, and what differentiates it from a traditional glaze? What technical choices and ingredients allow you to obtain a coating with an irregular appearance and a marked structure? And how is it made? What impact does it have on the… …

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… …

What features should you look for when purchasing a benchtop mixer with diving arms? What is most important to consider? And why? How do the Miss Baker Pro and the Mamy T7 differ most? Which of the two is… …

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… …

It is possible to go into production with a single refreshment of the pasta madre? What does it mean to do just one preparatory refreshment for the panettone dough? How do the leavening times, the quality of the gluten, the final result and the shelf-life change? The single refreshment of the… …