THE CAKE OF MILANESE CHRISTMAS MADE WITH NATURAL YEAST
This is the perfect panettone for an elegant Christmas party.
A soft dough, rich in flavour and scents, made using mother dough (also called natural leaven or natural yeast), vanilla powder of Planifolia Bourbon type from Madagascar obtained from grinding whole untreated pods coming from organic and certified fair trade cultivations, orange peel candied without mechanical pressures and other carefully selected ingredients.
The mother dough is the most important ingredient.
Today, brewer’s yeast is very popular because it allows faster processing and shorter production times.
Natural leaven is less reliable when processed and difficult to be controlled in the dough. However, natural leavening makes products healthier and more digestible.
To recognize if the Panettone is made with natural yeast you can look at the alveolation.
Brewer’s yeast is made with only one strain of bacteria and it is, therefore, able to generate only equal leavenings, produced with the same quantity of carbon dioxide. This results in a regular alveolation. The typically irregular alveoli, instead, can be created only with natural yeast.
Wheat flour, raisins 15%, , butter, fresh egg yolk free-range, candied orange peel 11% (orange peel, glucose syrup, sugar), cane sugar, water, natural yeast (wheat flour, water), Italian honey, fresh milk; emulsifiers: mono and diglycerides of fatty acids; ground candied lemon peel 1,3% (lemon peel, glucose syrup, sugar), salt, natural flavor (vanilla beans).