A great return
Also for Christmas 2023, the most delicious Panettone from the Cannavacciuolo Laboratory returns to delight us with its gianduia soul. Very soft, citrusy dough, which contains a treasure chest of pieces of gianduia chocolate with an enveloping flavour.

The gianduia is not only present in the form of nuggets, but also dissolved in the dough, to give your palate an explosion of sweetness. Before baking, the Gianduia Panettone is crowned with an almond icing and chocolate chips.

A sweet Christmas creation that pleases everyone, especially those who love panettone without candied fruit.

– MOTHER YEAST: It all starts with mother yeast, which has a decades-long history; we jealously preserve it, keeping it alive through so-called "refreshments", that is, nourishing it with water and flour. During the Christmas period, when the production of panettone returns, we carry out three daily refreshments.

– 36 HOURS OF LEAVING: Patience is everything when giving life to a panettone. We wait 36 hours, in which we carry out 5 leavening steps, which contribute to giving softness and softness to the dough.

– 5 KNEADING PASSES: This phase includes the three initial refreshments of the sourdough and two other kneading steps, for a total of 5. Everything ends with the addition of chocolate or candied fruit. The panettone is starting to take shape.

– PIRLING: This is a manual shaping of the dough, which is placed in its mold for the very last leavening phase inside the cell at 28° C. After about ten hours, the panettone is ready to be baked.

– COOKING: The very last step requires the panettone to be baked at 170° C for 50/55 minutes. Every time is like the first, because the scent that is released in our laboratory is always a new emotion.

Specifications of Gianduia Panettone
Naturally leavened baked confectionery product. Panettone without raisins and without chopped candied citrus peel, with gianduia, candied citrus paste and icing with almond flour, kernels, hazelnut flour and decoration with chocolate chips and granulated sugar

Dough ingredients: WHEAT flour, gianduia with MILK 19% (sugar, HAZELNUTS, cocoa butter, whole MILK powder, cocoa mass, emulsifier: SOY lecithin), BUTTER, sugar, EGG yolk, water, yeast mother (WHEAT flour, water), candied orange paste 2% (orange peel, glucose-fructose syrup, sugar), candied lemon paste 1% (lemon peel, glucose-fructose syrup, sugar), candied mandarin paste 1% (mandarin peel, glucose-fructose syrup, sugar), wildflower honey, salt, Bourbon vanilla powder.

Icing ingredients: sugar, MILK chocolate chips 2.5% (sugar, whole MILK powder, cocoa butter, cocoa mass, vanilla extract, emulsifier: SOY lecithin.), granulated sugar 1.5%, ALMOND flour 0.9%, EGG white, kernels 0.3%, HAZELNUT flour 0.3%, rice flour, potato starch, citrus vegetal fibre, cocoa powder.

May contain WALNUTS, PISTACHIOS, SESAME SEEDS, PEANUTS

storage
Keep in a cold and dry place. Once opened, it is recommended to consume it within a week, keeping it inside the tightly closed bag.

Nutritional declaration 100 gr
Energy 449 kcal/ 1873 kJ – Fats 27 g of which saturated fatty acids 11 g – Carbohydrates 43 g of which sugars 24 g – Fiber 2.6 g – Proteins 8.3 g – Salt 0.372 g