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The birth of a Flamigni Panettone

 

Flamigni produces its panettoni in Rodello d’Alba, Langhe region. This is an area totally vocated to food and wine, where the culture of this cake is highly developed and skilled workers devote themselves with great passion to their work. A passion starting from selection of the best ingredients.

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1

540′

Mother yeast refreshments and leavening


1
Day 1: 9 hours

In order to help leavening, mother yeast is refreshed several times adding flour and water, kneading it and leaving it to leaven.

2

50′

First kneading
(white/evening)


2
Day 1: 50 minutes

Ingredients (mother yeast, flour, sugar butter and water) are put inside kneader with plunging arms.

3

720′

First leavening
(white/evening)


3
Day 1/Day 2: 12 hours

First kneading is left to leaven for twelve hours in a cell with controlled temperature and humidity.

4

50′

Second kneading
(yellow/morning)


4
Day 2: 50 minutes

Dough is poured into the kneader. First we add again flour, sugar, water, butter and also egg yolks. Then we add candied fruit and raisins according to the recipe.

5

5′

Dough is left to rest and divided


5
Day 2: 5 minutes

Dough is left to rest for some minutes, then it is divided into pieces.

6

1′

Rounding


6
Day 2: 1 minute

This phase is manually made. It gives a compact rounded shape to products and helps leavening.

12

3′

Handmade packaging


12
Day 3: 3 minutes

Handmade packaging add a personal touch to products. Automatic packaging is not suitable for Flamigni packaging.

11

900′

Products are left
to cool upside down


11
Day 2 / Day 3: 15 hours

After baking, leavened products are left to cool upside down to avoid them to sag. They are kept between two tools similar to rakes. Products are left to cool and dry at room temperature in order to respect their fragrance.

10

56′

Baking


10
Day 2: 56 minutes

Leavening continues inside the oven. Internally the products assume the characteristic appearance with holes and externally they become brown. In case Panettoni are sugar iced, icing become compact and crispy.

9

0′

«Scarpatura» or icing


9
Day 2: 5 seconds

The phase called «scarpatura» consists in making a cross shaped cut on the surface of the cake. This practice, which has a religious origin, helps leavening and improves aesthetic presentation of the product.

8

480′

Pieces are put into paper baking cups and left to leaven


8
Secondo giorno: 8 ore

Pieces are put manually inside paper baking cups and left to leaven in a cell with controlled temperature and humidity.

7

18′

Pieces are left to rest on conveyor belt


7
Day 2: 18 minutes

Exposure to air helps creating a film on the surface of products.

The birth of a Flamigni Panettone – Production phases (Total duration: 3 days)

Click on the production phase for further details.

 

Two musts for ingredients: high quality and natural origin

The first ingredient, the one which gives a unique aroma to the dough, is mother yeast. It was born in the 30’s and today, as ever, it is the one and only leavening agent used. Flours, marked by an excellent strength/elasticity rate, have a high protein content and they are therefore suitable for long lasting natural leavening. Butter is produced separating cream from milk by centrifugation, as it happens for all high quality butters. As regards egg yolks, they come from eggs laid in Italian herds. Candied fruit comes from Calabria. Orange peels are from Navel oranges cultivated in Sibari, while citrons come from Diamante. They are candied by osmosis (they are kept in tanks for 12 days) without using sulphurous anhydride. Raisins come from Turkey or Australia. Panettone was born as a cake for festivity and it is made with the richest ingredients, even if this means importing them from the other side of the world. Non traditional recipes include use of Langhe hazelnuts for sugar iced panettoni, of extra dark chocolate and of many others varieties of candied and semi-candied high quality fruit. Vanilla is extracted from beans coming from Mananara reserve in Madagascar (Slow Food Presidium).Cream used for filling is made with fresh eggs laid in Italian herds, while for covering Panettoni Flamigni uses only high quality pure chocolate.

A natural process with many manual steps

The preparation of a Flamigni panettone lasts 3 days, with different phases of dough and leavening. Many steps are characterized by a manual intervention, for example the phase called “scarpatura”, which consists in making a cross shaped cut on the surphace of the cake. After baking, panettoni are left to cool upside down for about twelve hours.

 

Natural and traditional are synonyms of digestible

Natural and selected ingredients and an ancient production process contribute to make Flamigni panettoni not only cakes with a high organoleptic quality, but also nutritious and high digestible specialties