RECOMMENDATIONS WHEN SEARCHING:
‘ESSENTIAL OILS’ <=> ‘ESSENTIAL OIL’
‘BREAD WITH SEEDS’ <=> ‘BREAD SEEDS’
'ESSENTIAL OIL' <=> 'PRANAROM ESSENTIAL OIL'
* The result also can include products / manufacturers that have words that are similar to the one you are looking for, even if they do not match exactly.
The Dacasto Panettones are unique. In Dacasto, they use unusual production techniques and long manufacturing times, which are not possible in large industries.
"Sourdough" is the same as "pure natural yeast." To keep it active, daily care and attention is needed. It is necessary to feed the natural yeast every day through mixtures of water and flour in a process called "refreshing", which is done every 4 hours, day after day, every day of the year. Caring for sourdough requires perseverance and attention, and it is not just a job, but an art.
Although taking care of the sourdough is a constant sacrifice, it is amply rewarded by the goodness of the final result: an extraordinarily light and soft dough that lasts over time and is highly digestible in all our natural panettones.
To make each panettone, it takes more than 50 hours of work. This time includes waiting as long as necessary for the yeast to ferment properly, without rushing, as well as letting the panettone cool overnight (at room temperature and upside down), which takes more than two business days to complete each panettone.
It is easy to understand why our panettones are unique: we use unusual production techniques, with processing times and waiting times that are not possible in large industries. These processes are a fundamental part of our true and authentic craftsmanship, and become distinctive elements of our panettones.
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