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.
For professionals
Natural improver
For 40 Panettone leavened cakes
More softness and freshness
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.
- With Panett-1 Plus 2% improver you can make up to 40 artisan Panettone cakes, 750 g each
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
Il Granaio delle Idee Company: enzymes and natural mixes for bakery and pastry
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 bakery and pastry. For more than 20 years, the company has been putting its experience at the service of all artisan bakers who seek only top-quality ingredients and strictly no additives.
Ingredients:
- Type "0" wheat flour
- Enzymes
