PANETT-1 PLUS IMPROVER 2%
Natural pastry improver
Panett-1 Plus gives freshness and softness to large leavened cakes such as Panettone and Pandoro.
For professionals
Natural improver
More freshness
More softness
Features:
- Natural pastry improver for large leavened cakes
- Perfect for Panettone, Pandoro, Easter Colomba cake
- It gives an irresistible softness to the baked goods
- It significantly improves preservation and freshness over time
- Professional final result
Panett-1 Plus, the natural pastry improver for large leavened cakes such as Panettone, Pandoro and Easter Colomba cake
Panett-1 Plus is the natural pastry improver specifically formulated for large leavened and recurrence cakes such as Panettone, Pandoro and Easter Colomba cake. It gives an irresistible softness to the baked good, significantly increasing its freshness and preservation over time. Panett-1 Plus also improves the tasting experience and the feeling of melting in the mouth of your pandoro or panettone! This professional product increases the volume of the leavened cake during baking. It also gives an excellent resilience to leavened cakes, which quickly recover their original shape after compression.
Ingredients:
- Type "0" wheat flour
- Enzymes
How to use the Panett-1 Plus pastry improver?
This natural pastry improver is to be used in a small percentage on the total weight of flour, in the recipe for Panettone, Pandoro or Easter Colomba cake.
How to use it:
- Dose at 2% on the total weight of the flour (it means the flour of the first dough added to the flour of the second dough).
- Add Panett-1 Plus improver only to the second dough.
- If the recipe has more than 2 doughs, calculate the total flour of all the doughs and add the improver always and only in the last dough.
- In case of recipes with sourdough: for the use of Panett-1 Plus improver do not calculate the flour contained in the sourdough, but only the flour of the first and second dough.
