Because sometimes the pasta madre It looks healthy, but then something in the panettone dough tells us it's not? What are the signs we only discover once the production process is underway? Is it really possible not to notice them?
What exactly is orange paste? What is it? How is it made? What effect does it have on panettone or colomba dough? Is it necessary? What alternatives are there? Orange paste is a characteristic ingredient of panettone dough. It should be said right away: it isn't included... ...
Why do flours with the same strengths behave so differently in panettone dough? Which flour components, often undeclared, control water content, viscosity, and dough stability? What role do non-starch polysaccharides and pentosans play in this… …
Are additives really necessary in panettone dough? When can they be useful? And for what? Which are the most commonly used additives for this type of product? Do they have any contraindications? Are there maximum doses to follow? Should they be declared on the label? And how? What are… …
What does panettone dough leavening in a baking pan involve? How long should it take, and what are the guidelines for determining when to bake? What are the mistakes to avoid during the production process? Leavening in a baking pan is often called the second leavening,… …
What determines the final volume of a panettone? Why is the dome sometimes tall, puffy, and round, while other times it's low and perhaps even squashed? What variables should we consider to understand the cause of a well-developed panettone in… …
How do you make coffee-flavored panettone dough? What characteristics should it have? And what should you pay attention to when it comes to preserving the gluten and avoiding excessive acidity? How is it incorporated into the dough? Coffee panettone,… …
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? The… …
Why doesn't my panettone have any air pockets? Why does the crumb remain closed and compact, or does it just have a few large pockets here and there? What determines the air pockets, and what should I look for when the desired result isn't achieved? I often get...
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 become concentrated... ...
2016-2026 © Pan Brioche by Alice Buda - VAT number 03594201208
