Panett-1 Plus 2% Improver

Panett-1 Plus 2% is the enzymatic improver specifically formulated for large leavened cakes such as Panettone, Pandoro, Veneziana, Easter Colomba and large leavened products in general.

Gives irresistible softness to the baked products and significantly increases its freshness and preservation over time.

It also improves the taste experience, giving excellent resilience to leavened products, which quickly recover their original shape after compression.

Panett-1 Plus 2% is an enzymatic improver for pastry that ensures exceptional results and a clean label.

With Panett-1 Plus 2% you can make up to 40 artisanal panettones of 750 g each.

Il Granaio delle Idee: natural enzymes and mixes for baking and pastry making

This improver is the result of the know-how of Il Granaio delle Idee Srl, a company specialized in the formulation of natural mixes for professional baking and pastry making. For more than twenty years, the company has put its experience at the service of all artisans of the world of White Art who seek only top quality ingredients, with high technological content and rigorously without additives.

Panett-1 Plus 2%: how to use this enzyme improver for large leavened cakes

Thanks to his mix of enzymes, is a clean label product that ensures you a production of large leavened products with clean label. This natural pastry improver is used in small percentage compared to the weight of the flour required by the recipe you want to use.

How to use it:

• To be dosed at 2% of the total weight of the flour (this means the flour from the first dough added to that from the second dough) and it must be added to the second dough.
• If the recipe has more than 2 doughs, calculate the total flour of all the doughs and always add the improver only in the last dough.
• In case of recipes with sourdough, in the total flour count, the flour contained in the sourdough starter dough should not be included, but only and exclusively the flour from the first and second dough.

Combined use with SweetEnzymes in large leavened products

It is possible to use the two enzymatic improvers Panett-1 Plus 2% and SweetEnzymes together for the preparation of large leavened products, such as Panettone and Easter Colomba.

Here's how to use them:

• Panett-1 Plus 2% should be dosed at 2% of the total flour of the recipe
• SweetEnzymes must be dosed  at 1% of the flour of the second dough (that is, the refreshment flour)
• They both must be added in the second dough

Dried wheat flour, enzymes.

May contain milk, eggs, soy, sesame seeds, lupins, mustard.