PANETT-1 PLUS IMPROVER 2%
Professional enzymatic improver for leavened cakes such as Panettone
- It gives freshness and softness to leavened cakes.
- Specially formulated for Panettone, Pandoro, Colomba (typical Italian Easter cake).
- It contains enzymes and ensures a clean label finished product.
As low as €11.00
SKU 44230-G
In stock
Cake Mixes, Professional products,
For professionals
Natural improver
More freshness
More softness
Without chemical additives
Features:
- Panett-1 Plus 2% is the enzymatic improver specifically formulated for leavened cakes such as Panettone, Pandoro and Colomba (typical Italian Easter cake).
- It gives an irresistible softness to baked products and significantly increases their freshness and shelf life over time.
- It also improves the taste experience and gives excellent resilience to leavened cakes: they’ll quickly recover their original shape after compression.
- Panett-1 Plus 2% is an enzymatic improver that ensures exceptional results and a clean label.
Panett-1 Plus 2%: how to use this enzymatic improver for leavened cakes
Thanks to its mix of enzymes, with this clean label product you get clean label leavened cakes. Panett-1 Plus 2% is to be used in a small percentage of the weight of the flour of the recipe.
How to use it:
- Dose it at 2% of the total weight of flour (the flour in the first dough + the flour in the second dough) and add it to the second dough.
- In case the recipe has more than 2 doughs, calculate the total flour of all the doughs and add the improver in the last dough.
- In case of recipes with sourdough, do not calculate the sourdough’s flour on the total flour count.
Combine it with SweetEnzymes improver for leavened cakes
It is possible to use Panett-1 Plus 2% and SweetEnzymes together for the preparation of large leavened cakes, such as the Italian Panettone and Colomba (Easter leavened cake).
Here's how to use them:
- Dose Panett-1Plus 2% improver at 2% on the total flour of the recipe
- Dose SweetEnzymes improver at 1% on the flour of the second dough
- Add both in the second dough
Ingredients:
- Type "0" wheat flour
- Enzymes
It may contain milk, eggs, soy, lupins and sesame seeds.
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