“Modern” Panettone round two


2 thoughts on ““Modern” Panettone round two

  1. HI,
    I’m very impressed with your panettone making skills, I’m trying to make panettone at home which is a challenge in itself. Can you tell me what type of malt you use in your recipes is it low diastatic or high diastatic malt also any thoughts on the type of butter that is used in the production of panettone making. whenever i make panettone at home it’s not the same as one brought from a shop any help would be appreciated .

    Many thanks Alvin,

  2. Hi Alvin.

    I don’t use any malt unless the formula calls for it, very few do. Probably because the sourdough fermentation provides the desired softness. Commercial panettone owes it buttery flavour to the added flavourings, usually the chemical compound diacetyl.


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