Panettone In Vasocottura

Panettone In Vasocottura

Its dough is the same as that used for the Classic Panettone. It passes through a 48-hour double rising, but following the rules for baking in a jar. To bake in a jar has several advantages: the texture is moist, as the heat and the moisture remain into the small jar, vacuum packing ensures a better conservation despite the absence of preservatives and all the fragrances remain into the jar.  We fill it with Australian 5 crowns sultanas and candied oranges (we mince and put them by hand into the dough, in order to lend it a unique and natural orange aroma). You can find little black dots of Madagascar Bourbon vanilla inside.

The consistency is extremely soft and the flavour is elegant but strong. It’s a rich but highly digestible panettone, thanks to the usage both of first quality raw materials and of long rising techniques. It’s completely free from preservatives, semi-finished products, flavourings and vegetable fats.

100% prepared by hand with passion since 1882, in keeping with tradition.

Price 19,90

Weight: 0 gr
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Store in a dry, cool place, away from direct sunlight. Avoid temperature leaps.

Soft Wheat Flour*
Butter (16%)*
Eggs (16%)*
Candied Orange (16%)
Sultanas (10%)
Raw Sugar
Mother Yeast
Bourbon Vanilla Beans
*allergenic Ingredients

Energy 2366.48 kJ 338.69 kcal

Fats 15.45 g
of which saturated: 8.03 g
Carbohydrates 44.36 g
of which sugars: 23.67 g
Fibers 1.58 g
Proteins 5.11 g
Salt 0.02 g

Put it in the oven at 150 degrees, in order to bring out its soft consistency and to enhance its aromatic balance.